Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?
Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/289392 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849434582347153408 |
|---|---|
| author | Djurdjica Ackar Kristina Valek Lendić Marina Valek Drago Šubarić Borislav Miličević Jurislav Babić Ilija Nedić |
| author_facet | Djurdjica Ackar Kristina Valek Lendić Marina Valek Drago Šubarić Borislav Miličević Jurislav Babić Ilija Nedić |
| author_sort | Djurdjica Ackar |
| collection | DOAJ |
| description | Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties.
This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health. |
| format | Article |
| id | doaj-art-ea0443812ced464a8ace25455a66bd8d |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-ea0443812ced464a8ace25455a66bd8d2025-08-20T03:26:35ZengWileyJournal of Chemistry2090-90632090-90712013-01-01201310.1155/2013/289392289392Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?Djurdjica Ackar0Kristina Valek Lendić1Marina Valek2Drago Šubarić3Borislav Miličević4Jurislav Babić5Ilija Nedić6Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaInstitute of Public Health of the Osijek-Baranja County, F. Krežme 1, 31000 Osijek, CroatiaInstitute of Public Health of the Osijek-Baranja County, F. Krežme 1, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaSugar Factory Osijek, Frankopanska 99, 31000 Osijek, CroatiaChocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.http://dx.doi.org/10.1155/2013/289392 |
| spellingShingle | Djurdjica Ackar Kristina Valek Lendić Marina Valek Drago Šubarić Borislav Miličević Jurislav Babić Ilija Nedić Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food? Journal of Chemistry |
| title | Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food? |
| title_full | Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food? |
| title_fullStr | Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food? |
| title_full_unstemmed | Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food? |
| title_short | Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food? |
| title_sort | cocoa polyphenols can we consider cocoa and chocolate as potential functional food |
| url | http://dx.doi.org/10.1155/2013/289392 |
| work_keys_str_mv | AT djurdjicaackar cocoapolyphenolscanweconsidercocoaandchocolateaspotentialfunctionalfood AT kristinavaleklendic cocoapolyphenolscanweconsidercocoaandchocolateaspotentialfunctionalfood AT marinavalek cocoapolyphenolscanweconsidercocoaandchocolateaspotentialfunctionalfood AT dragosubaric cocoapolyphenolscanweconsidercocoaandchocolateaspotentialfunctionalfood AT borislavmilicevic cocoapolyphenolscanweconsidercocoaandchocolateaspotentialfunctionalfood AT jurislavbabic cocoapolyphenolscanweconsidercocoaandchocolateaspotentialfunctionalfood AT ilijanedic cocoapolyphenolscanweconsidercocoaandchocolateaspotentialfunctionalfood |