Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?

Abbe Jalil,Amin Ismail

doi:10.3390/molecules13092190

Abstract

Cocoa and cocoa products have received much attention due to their significant polyphenol contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates (milk and dark chocolates) may present varied polyphenol contents and possess different levels of antioxidant potentials. For the past ten years, at least 28 human studies have been conducted utilizing one of these cocoa products. However, questions arise on which of these products would deliver the best polyphenol contents and antioxidant effects. Moreover, the presence of methylxanthines, peptides, and minerals could synergistically enhance or reduce antioxidant properties of cocoa and cocoa products. To a greater extent, cocoa beans from different countries of origins and the methods of preparation (primary and secondary) could also partially influence the antioxidant polyphenols of cocoa products. Hence, comprehensive studies on the aforementioned factors could provide the understanding of health-promoting activities of cocoa or cocoa products components.

Highlights

The chronology of cocoa began in 2,000 B.C, the date attributed by historians to the oldest drinking cups and plates that have ever been discovered in Latin America at a small village in the Ulúa valley in Honduras, where cocoa played a central role
Various parts of Theobroma cacao have been utilized, namely cocoa beans prepared as chocolate, cocoa bark, cocoa butter, cocoa flower, cocoa pulp and cocoa leaf
The results indicated that a single dose of cocoa drink increased nitric oxide in human plasma and improved endothelial dysfunction

Summary

Introduction

The chronology of cocoa began in 2,000 B.C, the date attributed by historians to the oldest drinking cups and plates that have ever been discovered in Latin America at a small village in the Ulúa valley in Honduras, where cocoa played a central role. Milk chocolate bar consumption increased HDL levels compared to highcarbohydrate snacks among young men [56] These studies clearly indicated that cocoa administration did not exert their antioxidative properties in plasma of healthy subjects, there were significant health outcomes. The supplementation of high-flavonoids dark chocolate increased plasma epicatechin, there were no significant changes in LDL oxidation, total antioxidant capacity, 8-isoprostane, blood pressure, body weight and body mass index. Reported that supplementations of 3% and 15% cocoa powder that contained 56 to 265 mg theobromine to the rats significantly reduced body weight and decreased lipid profiles These results indicated that cocoa possessed hypocholesterolemic properties, in contrast to the first study. The health properties of cocoa and cocoa products are not solely dependent on their polyphenol contents, and contributed to by other components such as methylxanthines (caffeine and theobromine), peptides, and minerals. The selection of the best quality cocoa and cocoa products could deliver the best antioxidant flavonoids

Countries of origin

Manufacturing process

Bioavailability of cocoa polyphenols

Findings

Conclusions