Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders
<i>Theobroma cacao</i> L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines,...
Main Authors: | Elodie Jean-Marie, Didier Bereau, Jean-Charles Robinson |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-08-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/9/2049 |
Similar Items
-
Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?
by: Amin Ismail, et al.
Published: (2008-09-01) -
Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models
by: Olga Rojo-Poveda, et al.
Published: (2020-11-01) -
Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
by: Olga Rojo-Poveda, et al.
Published: (2020-04-01) -
Kinetic disposition of dietary polyphenols and methylxanthines in the rat mammary tissue
by: María Ángeles Ávila-Gálvez, et al.
Published: (2019-10-01) -
Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage
by: Olga Rojo-Poveda, et al.
Published: (2019-04-01)