Open AccessHealth benefits of bioactive compounds from cocoa (Theobroma cacao)
Author(s) -
E. Shahanas,
Seeja Thomachan Panjikkaran,
B. Suma,
P R Remya
Publication year - 2019
Publication title -
agricultural reviews
Language(s) - English
Resource type - Journals
eISSN - 0976-0741
pISSN - 0253-1496
DOI - 10.18805/ag.r-1851
Subject(s) - theobroma , polyphenol , health benefits , food science , flavonoid , chemistry , bioactive compound , traditional medicine , biology , microbiology and biotechnology , medicine , antioxidant , botany , biochemistry
Cocoa is regarded as a super food due to its high nutrient content and proven health benefits. Cocoa beans are rich in carbohydrate (31%), protein (11%), fat (54%), fibre (16%) and minerals. Cocoa is a good source of bioactive compounds too. The major bioactive components are polyphenols constituted of flavanoids and non flavanoids. The bioactive components with rich antioxidants and anti-inflammatory activities contribute to various health benefits. The flavonoid rich chocolates improve peripheral vascular function. The consumption of cocoa or chocolate are beneficial in inhibiting the complex molecular process leading to cancer. Flavanoids in cocoa increases insulin sensitivity by improving endothelial function and reducing oxidative stress. The cocoa flavonoids also penetrate and accumulate in the brain regions involved in learning and memory. The knowledge on bioactive compounds in cocoa and cocoa products suggests that they could be consumed as a part of wholesome, health promoting nutritional food.