Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food? | Zendy

Đurđica Ačkar | Zendy; Kristina Valek Lendić | Zendy; Marina Valek | Zendy; Drago Šubarić | Zendy; Borislav Miličević | Zendy; Jurislav Babić | Zendy; Ilija Nedić | Zendy

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Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

Author(s) -

Đurđica Ačkar,

Kristina Valek Lendić,

Marina Valek,

Drago Šubarić,

Borislav Miličević,

Jurislav Babić,

Ilija Nedić

Publication year - 2013

Publication title -

journal of chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.436

H-Index - 50

eISSN - 2090-9063

pISSN - 2090-9071

DOI - 10.1155/2013/289392

Subject(s) - chemistry , food science , polyphenol , cocoa bean , dark chocolate , functional food , biochemistry , antioxidant , fermentation

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

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