Cocoa polyphenols and their potential benefits for human health

Leveraging infrared spectroscopy for cocoa content prediction: A dual approach with Kohonen neural network and multivariate modeling

People of all ages enjoy chocolate, and its popularity is attributed to its pleasant taste and aroma, as well as its associated health benefits. Produced through both artisanal and industrial processes, which involve harvesting, selecting, fermenting, roasting and grinding cocoa beans, chocolate has a diverse chemical composition. It contains stimulants for the central nervous system, including caffeine and theobromine, and antioxidants and flavonoids, some of which are associated with promoting cardiovascular health, circulatory function, alertness, and attention. This study aimed to use NIR spectroscopy to determine whether this technique can effectively quantify the percentage of cocoa present in commercial chocolates. In the exploratory analysis of the NIR spectra, conducted in the range of 900-1600 nm, it was observed that the cocoa percentage in the samples correlated most strongly with chemical groups exhibiting absorbance in the range of 900-1400 nm. Principal Component Analysis (PCA) exhibited good discriminatory ability between samples with different cocoa percentages. Kohonen neural networks have also been proven effective in processing high-dimensional nonlinear data and complementing PCA analysis in pattern recognition. Additionally, Principal Component Regression (PCR) was performed to evaluate the predictive capability of cocoa percentage based on NIR spectra, yielding an R2 value of 0.84. The study demonstrates that integrating the NIR spectra with PCA/PCR and KNN enables cocoa percentage identification, making it a valuable tool for chocolate quality control and authenticity assurance.

Chemical composition and volatile profile of cocoa liquors from Colombian Criollo cacao

Theobroma cacao is commonly classified as Criollo, Forastero, or Trinitario. In recent years, Criollo cacao has been revalorized due to its low volume production and the increase in the premium chocolate market. Besides, the origin and post-harvest processes affect the chemical and volatile composition of the cocoa beans that are transformed into liquor as raw material for chocolate production. Further, there is no published information regarding the chemical composition and volatile profile of Colombian Criollo cocoa liquor. Based on this, the present study aimed to characterize and differentiate the chemical composition between three Colombian cocoa liquors (two Criollo varieties [Montaña and Olivo] and one Trinitario) and correlate the content of free amino acids (FAAs) with the volatile profile. The quantification of theobromine, caffeine, (+)-catechin, (-)-epicatechin, and FAA was performed by HPLC-DAD. The volatile content was analyzed by HS-SPME with GC-MS. From the results, 80 volatile compounds were identified in the Criollo samples with aldehydes, alcohols, and pyrazines as the predominant groups. The value of the Pearson correlation coefficient (-1 to 1) confirms the correlation between the FAA and volatile content; specifically, alanine content was correlated with acetophenone developed in Montaña samples. Additionally, the chemical profiles allowed the differentiation between cocoa varieties. PRACTICAL APPLICATION: The chemical and volatile profile allows the selection of cocoa liquors with specific characteristics for premium chocolate production in an increasing market around the world. This characterization contributes to the knowledge and revalorization of Criollo cacaos that are reducing its harvest in comparison with commercial varieties with major production but low complexity in flavors.

Cocoa (Theobroma cacao L.) photobiological effect on human fibroblast cells (HFF-1) exposed to ultraviolet B (UVB) radiation

This study aimed to investigate the in vitro photobiological action of cocoa solution on a human fibroblast cell line (HFF-1) exposed to ultraviolet B (UVB) radiation. Three experimental models were utilized, where fibroblast cells were treated with different concentrations of cocoa as follows: 50; 100; 250; 500; 750; 1000 or 1500 µg/ml and concomitantly exposed to UVB 7 kJ/m2 for 10 min. The following parameters were examined 1) analysis of the pre-treatment action of cocoa; 2) investigation of the co-treatment activity of cocoa at the time of exposure; and 3) study the effect of cocoa in the post-treatment of the damage initiated by UVB. Cocoa exhibited biological action only in the post-treatment model at almost all tested concentrations compared to cells exposed to UVB alone. Further, fibroblast cells treated only with cocoa displayed higher levels of proliferation as evidenced by a decrease in the levels of basal reactive oxygen species (ROS) and nitric oxide (NO). In addition, cocoa also modulated the cell cycle of cells in the absence of UVB exposure by increasing the G2/M phase, although this did not generate significant changes in cells exposed concomitantly to cocoa and UVB. Therefore, data demonstrated that exposure to cocoa improved fibroblast cell-based control rates and exhibited an important reparative activity against damage initiated by UVB in human fibroblasts. Cocoa may thus be considered as a potential beneficial agent to be utilized in UVB-damaged skin cells.

Chocolate intake and risk of type 2 diabetes: prospective cohort studies

OBJECTIVE

To prospectively investigate the associations between dark, milk, and total chocolate consumption and risk of type 2 diabetes (T2D) in three US cohorts.

DESIGN

Prospective cohort studies.

SETTING

Nurses' Health Study (NHS; 1986-2018), Nurses' Health Study II (NHSII; 1991-2021), and Health Professionals Follow-Up Study (HPFS; 1986-2020).

PARTICIPANTS

At study baseline for total chocolate analyses (1986 for NHS and HPFS; 1991 for NHSII), 192 208 participants without T2D, cardiovascular disease, or cancer were included. 111 654 participants were included in the analysis for risk of T2D by intake of chocolate subtypes, assessed from 2006 in NHS and HPFS and from 2007 in NHSII.

MAIN OUTCOME MEASURE

Self-reported incident T2D, with patients identified by follow-up questionnaires and confirmed through a validated supplementary questionnaire. Cox proportional hazards regression was used to estimate hazard ratios and 95% confidence intervals (CIs) for T2D according to chocolate consumption.

RESULTS

In the primary analyses for total chocolate, 18 862 people with incident T2D were identified during 4 829 175 person years of follow-up. After adjusting for personal, lifestyle, and dietary risk factors, participants consuming ≥5 servings/week of any chocolate showed a significant 10% (95% CI 2% to 17%; P trend=0.07) lower rate of T2D compared with those who never or rarely consumed chocolate. In analyses by chocolate subtypes, 4771 people with incident T2D were identified. Participants who consumed ≥5 servings/week of dark chocolate showed a significant 21% (5% to 34%; P trend=0.006) lower risk of T2D. No significant associations were found for milk chocolate intake. Spline regression showed a linear dose-response association between dark chocolate intake and risk of T2D (P for linearity=0.003), with a significant risk reduction of 3% (1% to 5%) observed for each serving/week of dark chocolate consumption. Intake of milk, but not dark, chocolate was positively associated with weight gain.

CONCLUSIONS

Increased consumption of dark, but not milk, chocolate was associated with lower risk of T2D. Increased consumption of milk, but not dark, chocolate was associated with long term weight gain. Further randomized controlled trials are needed to replicate these findings and further explore the mechanisms.

Acute, Subchronic, and Genetic Toxicity Assessments of a Composition of Citrus aurantifolia Fruit Rind and Theobroma cacao Seed Extracts

LN19183 is a standardized composition of Citrus aurantifolia (Christm) Swingle (CA) fruit rind and Theobroma cacao L. (TC) seed extracts that have recently been demonstrated to increase resting energy expenditure (REE) and reduce body fat in rats. CA and TC are important herbs in traditional medicine for various health benefits. The present study evaluates the comprehensive toxicity of LN19183 in acute, subchronic, and genetic toxicity studies following the guidelines of the Organization for Economic Co-operation and Development (OECD) for testing chemicals. The acute oral and dermal and 90-day subchronic oral toxicities were performed in rats, and acute dermal and eye irritations were performed in rabbits. In the subchronic toxicity study with a 28-day recovery period, male and female Sprague Dawley rats were orally gavaged with daily LN19183 doses of 500, 1000, or 2000 mg/kg body weight (BW). Furthermore, the genetic toxicity studies included mutagenicity in bacteria, chromosome aberration, and micronucleus assays in human blood mononuclear cells in vitro and micronucleus assay in Swiss albino mice bone marrow in vivo. Acute and subchronic repeat dose oral toxicity studies showed no adverse events, clinical signs, or mortality. All animals exhibited normal food and water intake and natural BW gain. In the 90-day study, LN19183 did not induce major changes in hematology, biochemical evaluations, and urine analysis; gross and histopathological findings did not show any treatment-related lesions or abnormality. The no observed adverse effect level (NOAEL) of LN19183 supplementation was 2000 mg/kg BW/day. In the genetic toxicity studies, LN19183 treatment did not show significant increases in the revertant bacterial colonies, chromosomal aberrations, or number of micronucleated cells. The present observations affirm that oral consumption of LN19183 is safe, and this botanical composition is nonmutagenic and nonclastogenic.

Transformations of phenolic compounds in cocoa shell during in vitro colonic fermentation

Cocoa shell is a by-product generated by the cocoa processing industry, notable for its high content of phenolic compounds and methylxanthines, and recognized for their biological properties. The majority of cocoa phenolic compounds are not absorbed in the small intestine and reach the colon, where they can be catabolized by the gut microbiota, influencing their bioavailability and bioactivity. This research aimed to study the changes that phenolic compounds from cocoa shell flour (CSF) and extract (CSE) undergo during colonic fermentation after gastrointestinal digestion, using an in vitro model and a targeted metabolomics approach. A decrease in the concentration of most parental phenolic compounds was observed, with a simultaneous increase in phenyl-γ-valerolactones, phenylvaleric acids, and phenylpropanoic acids. Benzoic acids, phenylpropanoic acids, phenylacetic acids, and benzaldehydes were the compounds found in the highest concentrations. Additionally, phenolic compounds in CSF were metabolized more slowly than those in CSE. This may be due to the matrix effect that protects the compounds from degradation during colonic fermentation. These findings further support the potential of cocoa shells as a food ingredient rich in phenolic compounds and bioavailable metabolites, which may exert beneficial effects in the colon and at the systemic level.

Concentrating Cocoa Polyphenols-Clarification of an Aqueous Cocoa Extract by Protein Precipitation and Filtration

The seeds of Theobroma cacao L. are rich in antioxidant flavonoids such as flavan-3-ols, which are valued for their health benefits. In this context, it is of interest to improve flavanol content in cocoa extracts. The present study aimed at improving the clarification process of an aqueous cocoa extract using protein precipitation and filtration. Five pH modifications and two bentonite amounts were tested for their effects on protein precipitation and flavanol content. Micro- and ultrafiltration as a subsequent step was done by testing three different ceramic membranes (30, 80, and 200 nm). Lower pH in pre-treatment reduced protein content and kept flavanols constant, while at higher pH, flavanols were reduced up to 40%. Larger membrane pores enhanced polyphenol permeation, while smaller pores limited protein permeation. Adjusting pH to the isoelectric point increased protein adsorption, improving filtration quality despite decreased permeate flux. However, membrane fouling results in higher permeate quality due to increased selectivity. Furthermore, the addition of bentonite during filtration reduced both protein and flavanol content in the permeate, similar to the effects seen in the pre-treatment of the supernatant. Optimizing pH and membrane pore size enhances the recovery and quality of polyphenols during filtration, balancing protein removal and flavanol retention.

Exploring variations in quality parameters of Theobroma cacao L.beans from Eastern Amazonia

The cocoa tree (Theobroma cacao L.) is a native crop of the tropical forests of Central America and the Amazon. It plays an important role in the economy of producing regions; however, the infrastructure remains incipient, leading to inadequate processing practices and affecting the quality of the cocoa beans. Therefore, this research aimed to evaluate the quality of 55 samples of Amazonian cocoa beans produced in five regions of state of Pará (Lower Tocantins River, Northeast, West, Southeast, and Trans-Amazon) through physical and physicochemical evaluations (proteins, lipids, moisture, ash, pH, acidity, and water activity), and a questionnaire with producers about fermentation and drying practices. This was followed by physical, physicochemical, antioxidant capacity, quantification of total polyphenols, and bioactive compound evaluations. According to the physical evaluation, the samples met the acceptable commercial standard, but the cut test results showed a lack of standardization in the pre-processing of cocoa beans according to the International Cocoa Organization (ICCO). Among the physicochemical parameters, moisture was within the limit tolerated by legislation, and only lipids showed significant differences. Regarding antioxidant capacity, total polyphenols, and bioactive compounds, only the bioactive compounds showed significant differences, with the Lower Tocantins River region exhibiting higher values for all studied compounds. Inadequate processing practices, such as poor fermentation and drying, may lead to quality deficiencies in cocoa beans. Therefore, this study emphasizes the need for characterization of commercial cocoa beans, as well as standardization in the pre-processing of these beans. It also highlights potential variations in the quality of the beans among producing regions, owing to the vast territorial expanse of Pará, diverse cultivation conditions, variety of cocoa trees, and different methods of cocoa bean pre-processing.

Cacao Ameliorates Amyloid Beta-Induced Cognitive and Non-Cognitive Disturbances

Background

Alzheimer's disease (AD) is a progressive neurological disorder characterized by a wide range of cognitive and non-cognitive impairments. The present study was designed to investigate the potential effects of cacao on cognitive and non-cognitive performance and to identify the role of oxidative stress in an AD animal model induced by unilateral intracerebroventricular (U-ICV) injection of amyloid beta1-42 (Aβ1-42).

Methods

Oral administration of cacao (0.5 g/kg/day) was performed for 60 consecutive days. Following 60 days, the open-field (OF) test, elevated plus-maze (EPM) test, novel object recognition (NOR) test, Barnes maze (BM) test, and Morris water maze (MWM) test were used to evaluate locomotor activity, anxiety-like behavior, recognition memory, and spatial memory, respectively. Total oxidant status (TOS) and total antioxidant capacity (TAC) in plasma were also examined. Furthermore, the number of healthy cells in the hippocampus's dentate gyrus (DG), CA1, and CA3 regions were identified using hematoxylin and eosin staining.

Results

The results indicated that the injection of Aβ1-42 in rats led to recognition memory and spatial memory impairments, as well as increased anxiety. This was accompanied by decreased total antioxidant capacity (TAC), increased total oxidative stress (TOS), and increased neuronal death. Conversely, cacao treatment in AD rats improved memory function, reduced anxiety, modulated oxidative stress balance, and decreased neuronal death.

Conclusion

The findings suggest that cacao's ability to improve the balance between oxidants and antioxidants and prevent neuronal loss may be the mechanism underlying its beneficial effect against AD-related cognitive and non-cognitive impairments.

Benefit of Dietary Supplementation of Nutraceuticals as an Integrative Approach for Management of Migraine: Evidence From Preclinical and Clinical Studies

PURPOSE OF REVIEW

To provide information from preclinical and clinical studies on the biological activity and health benefits of dietary inclusion of nutraceuticals as a safe, effective, non-pharmacological approach for the treatment of migraine.

RECENT FINDINGS

There is emerging evidence of the therapeutic benefit of nutraceuticals to inhibit oxidative stress, suppress inflammation, and prevent changes in the normal gut microbiome, which are implicated in migraine pathology. Nutraceuticals can be enriched in polyphenols, which act as molecular scavengers to reduce the harmful effects of reactive oxygen species and phytosterols that suppress inflammation. Nutraceuticals also function to inhibit dysbiosis and to maintain the commensal intestinal bacteria that produce anti-inflammatory molecules including short-chain fatty acids that can act systemically to maintain a healthy nervous system. Dietary inclusion of nutraceuticals that exhibit antioxidant, anti-inflammatory, and anti-nociceptive properties and maintain the gut microbiota provides a complementary and integrative therapeutic strategy for migraine.

New light on changes in the number and function of blood platelets stimulated by cocoa and its products

Hyperactivation of blood platelets, one of the causes of heart attack, and other cardiovascular diseases (CVDs), is influenced by various dietary components, including phenolic compounds from vegetables, fruits, teas, wines, cocoa and its products, including chocolate. The present paper sheds new light on the effect of cocoa and its products, especially dark chocolate, on the number and function of blood platelets, and the anti-platelet activity of their constituent phenolic compounds. A review was performed of papers identified in various electronic databases, including PubMed, Science Direct, Scopus, Web of Knowledge, and Google Scholar, with the aim of determining whether their anti-platelet activity may serve as part of a sweet strategy in countering CVDs. Various studies demonstrate that cocoa consumption, especially in the form of dark chocolate, with a high flavanol concentration, has anti-platelet activity and may play a significant role in cardioprotection; they also note that cocoa consumption may be a good strategy in diminishing cardiovascular risk, including hyperactivation of blood platelets.

Neurohistopathological Alterations Induced by Theobroma Cacao and Camellia Sinensis Extracts in Diabetic Male Wistar Rats

Background Diabetes mellitus is often associated with neurohistopathological changes, resulting in cognitive deficits. This study aimed to explore the neurohistopathological alterations induced by Theobroma Cacao and Camellia Sinensis extracts in diabetic male Wistar rats. Methods In this randomized controlled trial, a total of 64 male Wistar rats aged between 8 and 12 weeks were allocated evenly into eight different groups. The first group, consisting of eight rats, served as the control, receiving only a standard diet with no additional treatment. The second group was treated with 150mg/kg body weight of alloxan to induce a diabetic model. The third group received a metformin treatment at a dose of 100mg/kg body weight. The fourth and fifth groups were administered with Theobroma cacao and Camellia sinensis extracts, respectively, at respective doses of 340 mg/kg and 200 mg/kg body weight. Groups six and seven were diabetic models treated with either Theobroma cacao extract (340 mg/kg) or Camellia sinensis extract (200 mg/kg). The eighth group, another diabetic model, was treated with a combination of both extracts at the same doses. Brain tissues were harvested at the end of an eight-week treatment period for histopathological evaluation. Cresyl violet staining was the method used for histopathological examination of the harvested brain tissues. Results Histopathological evaluations revealed normal neuronal structures in the control group. Alloxan-treated rats displayed significant neurodegeneration, including vacuolization and apoptosis. Metformin treatment showed moderate improvements in the neural architecture. Remarkably, Theobroma Cacao and Camellia Sinensis extracts exhibited protective effects against neurodegeneration in both non-diabetic and diabetic rats. Furthermore, a combination of both extracts in diabetic rats led to synergistic improvements in the neural structures, closely approximating normal conditions. One-way Analysis of Variance (ANOVA) revealed significant differences among the groups (F(7,56) = 24.11, p < 0.001). A Tukey post hoc test further indicated significant improvements in Metformin, Theobroma Cacao, and Camellia Sinensis-treated groups compared to the alloxan-induced diabetes model. Conclusions Both Theobroma Cacao and Camellia Sinensis extracts unveiled notable promise in countering the neurohistopathological alterations spurred by diabetes in the study. This pioneering observation accentuates the innovative possibility of utilizing these natural extracts as potential therapeutic agents for neural complications in diabetes mellitus. The compelling findings of this study contribute significantly to the existing body of research and emphatically advocate for further exhaustive exploration into the mechanistic actions of Theobroma Cacao and Camellia Sinensis extracts. The understanding gleaned from such in-depth studies could revolutionize the approach to managing and treating neural complications associated with diabetes, thereby enhancing the quality of life for affected individuals.

Bioavailable Microbial Metabolites of Flavanols Demonstrate Highly Individualized Bioactivity on In Vitro β-Cell Functions Critical for Metabolic Health

Dietary flavanols are known for disease preventative properties but are often poorly absorbed. Gut microbiome flavanol metabolites are more bioavailable and may exert protective activities. Using metabolite mixtures extracted from the urine of rats supplemented with flavanols and treated with or without antibiotics, we investigated their effects on INS-1 832/13 β-cell glucose stimulated insulin secretion (GSIS) capacity. We measured insulin secretion under non-stimulatory (low) and stimulatory (high) glucose levels, insulin secretion fold induction, and total insulin content. We conducted treatment-level comparisons, individual-level dose responses, and a responder vs. non-responder predictive analysis of metabolite composition. While the first two analyses did not elucidate treatment effects, metabolites from 9 of the 28 animals demonstrated significant dose responses, regardless of treatment. Differentiation of responders vs. non-responder revealed that levels of native flavanols and valerolactones approached significance for predicting enhanced GSIS, regardless of treatment. Although treatment-level patterns were not discernable, we conclude that the high inter-individual variability shows that metabolite bioactivity on GSIS capacity is less related to flavanol supplementation or antibiotic treatment and may be more associated with the unique microbiome or metabolome of each animal. These findings suggest flavanol metabolite activities are individualized and point to the need for personalized nutrition practices.

Antimicrobial and Antioxidant Properties of Theobroma cacao, Bourreria huanita, Eriobotrya japonica, and Elettaria cardamomum - Traditional Plants Used in Central America

The search for alternative naturally occurring antimicrobial agents will always continue, especially when emerging diseases like COVID-19 provide an urgency to identify and develop safe and effective ways to prevent or treat these infections. The purpose of this study was to evaluate the potential antimicrobial activity as well as antioxidant properties of commercial samples from four traditional medicinal plants used in Central America: Theobroma cacao, Bourreria huanita, Eriobotrya japonica, and Elettaria cardamomum. Ethanolic extracts were prepared from commercial products derived from the seeds or flowers of these plants. Total phenolics and antioxidant activity were assessed using commercial kits. The cytotoxicity and antiviral activity against severe acute respiratory syndrome coronavirus type 2 (SARS-CoV-2) were evaluated using the XTT colorimetric assay and a SARS-CoV-2 delta pseudoviral model. The half-maximal cytotoxic concentration (CC50) and half-maximal effective concentration (EC50) were used to calculate the therapeutic index (TI). Additionally, the antibacterial activity against Escherichia coli and Staphylococcus epidermidis was tested using a spectrophotometric method. The extracts showed total phenolics in the range of 0.06 to 1.85 nM/μL catechin equivalents, with T. cacao bean extract showing the highest content. The antioxidant activity showed values between 0.02 and 0.44 mM Trolox equivalents. T. cacao bean extract showed the highest antioxidant activity. Most plant extracts showed zero to moderate selective antiviral activity; however, one T. cacao beans sample showed excellent antiviral activity against SARS-CoV-2 with a TI value of 30.3, and one sample of E. japonica showed selective antiviral activity with a TI value of 18.7. Significant inhibition of E. coli and S. epidermidis by an E. japonica ethanolic extract (p<0.001) was observed using a spectrophotometric method that monitors bacterial growth over time. Additionally, ethanolic extracts of E. cardamomum showed significant inhibition of S. epidermidis growth (p<0.001). The results warrant further investigation of the antimicrobial and antioxidant properties of these plant extracts.

Natural Phytochemicals for the Treatment of Major Depressive Disorder: A Mini-Review of Pre- and Clinical Studies

Major Depressive Disorder (MDD) is a common mental illness that causes significant disability and declining quality of life. An overlap of multiple factors can be involved in the pathophysiology of this mood disorder, including increased inflammation and oxidative stress, change in neurotransmitters, decreased brain-derived neurotrophic factor (BDNF), activation of the hypothalamicpituitary- adrenal (HPA) axis, and changes in the microbiota-gut-brain axis. Although the classic treatment for MDD is safe, it is far from ideal, with delay to start the best clinic, side effects, and a large number of non-responses or partial-responses. Therefore, other alternatives are being studied to improve depressive symptoms, and, among them, the role of phytochemicals in food stands out. This mini-review will discuss the main phytochemicals present in foods with clinical and preclinical studies showing benefits for MDD treatment. In addition, the main mechanisms of action that are being proposed for each of these compounds will be addressed.

Influence of Diets Enriched with Flavonoids (Cocoa and Hesperidin) on the Systemic Immunity of Intensively Trained and Exhausted Rats

The aim of this study was to establish the influence of flavonoid-enriched diets on the immune alterations induced by an intensive training and a final exhaustion test in rats. A flavanol-enriched diet (with 10% cocoa, C10 diet) and a flavanol and flavanone-enriched diet (C10 plus 0.5% hesperidin, CH diet) were used. Lewis rats were fed either a standard diet, C10 diet or CH diet while they were submitted to an intensive running training on a treadmill. After 6 weeks, samples were obtained 24 h after performing a regular training (T groups) and after carrying out a final exhaustion test (TE groups). The C10 diet attenuated the increase in plasma cortisol induced by exhaustion, while both the C10 and the CH diets prevented the alterations in the spleen Th cell proportion. The experimental diets also induced an increase in serum immunoglobulin concentration and an enhancement of spleen natural killer cytotoxicity, which may be beneficial in situations with a weakened immunity. Most of the effects observed in the CH groups seem to be due to the cocoa content. Overall, a dietary intervention with flavonoids enhances immune function, partially attenuating the alterations in systemic immunity induced by intensive training or exhausting exercise.

Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador

Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized by floral and fruity notes, or it can be described as standard cocoa with a more pronounced cocoa aroma and bitterness. In this study, the genetic and biochemical determinants of sensorial notes and nonvolatile compounds related to bitterness, astringency, fat content, and protein content will be investigated in two populations: a cultivated modern Nacional population and a population of cocoa accessions collected recently in the Ecuadorian South Amazonia area of origin of the Nacional ancestral variety. For this purpose, a genome-wide association study (GWAS) was carried out on both populations, with results of biochemical compounds evaluated by near-infrared spectroscopy (NIRS) assays and with sensory evaluations. Twenty areas of associations were detected for sensorial data especially bitterness and astringency. Fifty-three areas of associations were detected linked to nonvolatile compounds. A total of 81 candidate genes could be identified in the areas of the association.

Evaluation of Antioxidant Capacity (ABTS and CUPRAC) and Total Phenolic Content (Folin-Ciocalteu) Assays of Selected Fruit, Vegetables, and Spices

Antioxidant (AOX) capacity assays are important analytical tools, used worldwide to measure the AOX capacities of various food commodities. Although numerous protocols have been published to ascertain AOX capacities, there are increasing concerns about the reliability of many of these assays. Poor correlation of results between various assays, as well as problems with reproducibility, consistency, and accuracy, is to blame. Published AOX assays also differ markedly from each other by employing different reaction conditions, using different extracting solvents, and applying dissimilar quantification methods. In this study, AOX capacities of a range of fruit, vegetables, and spices, commonly consumed and of commercial importance in Australia and worldwide, were measured in both hydrophilic and lipophilic solvents by using two different assay systems. As the polyphenolic compounds present in any sample matrix are the main contributors to its AOX properties, the commodities were also analysed for total phenolic content (TPC), again using both solvent systems. Analysis of the results from the current study with values from the published literature exposed the challenges that make direct comparison of any quantitative results difficult. However, a strong mutual correlation of our assay results facilitated a meaningful comparison of the data within the laboratory. Concurrent use of lipophilic and hydrophilic solvents made the results more reliable and understandable. Findings from this study will aid to address the existing challenges and bring a more rational basis to the AOX capacities. This unique analytical approach also provided a platform to build an internal reference database for the commonly consumed and commercially important food commodities with the potential to broaden the scope into a database for similar food matrices.

Polyphenols and Lactobacillus reuteri in oral health

Oral health is one of the necessary preludes to the overall quality of life. Several medical procedures and therapies are available to treat oral diseases in general and periodontal diseases in particular, yet caries, periodontitis, oral cancer, and oral infections remain a global concern. Natural molecules, with their anti-oxidant, anti-inflammatory, and anti-microbic properties, are one of the main sources of oral health and dental health care, and should be supplemented to exploit their beneficial effects. A possible way to improve the intake of these molecules is adhering to a diet that is rich in fruits, vegetables, and probiotics, which has many beneficial properties and can improve overall health and wellbeing. The Mediterranean diet, in particular, provides several beneficial natural molecules, mainly because of the precious nutrients contained in its typical ingredients, mainly plant-based (olives, wine, citrus fruits, and many more). Its beneficial effects on several diseases and in increasing the overall wellbeing of the population are currently being studied by physicians. Among its nutrients, polyphenols (including, among other molecules, lignans, tannins, and flavonoids) seem to be of outmost importance: several studies showed their anticariogenic properties, as well as their effects in decreasing the incidence of non-communicable diseases. Therefore, plant-derived molecules - such as polyphenols - and probiotics - such as Lactobacillus reuteri - have shown a significant potential in treating and curing oral diseases, either alone or in combination, owing to their antioxidant and antimicrobial properties, respectively.

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

Dark chocolate gets popularity for several decades due to its enormous health benefits. It contains several health-promoting factors (bioactive components - polyphenols, flavonoids, procyanidins, theobromines, etc, and vitamins and minerals) that positively modulate the immune system of human beings. It confers safeguards against cardiovascular diseases, certain types of cancers, and other brain-related disorders like Alzheimer's disease, Parkinson's disease, etc. Dark chocolate is considered a functional food due to its anti-diabetic, anti-inflammatory, and anti-microbial properties. It also has a well-established role in weight management and the alteration of a lipid profile to a healthy direction. But during the processing of dark chocolate, several nutrients are lost (polyphenol, flavonoids, flavan 3 ol, ascorbic acid, and thiamine). So, fortification would be an effective method of enhancing the overall nutrient content and also making the dark chocolate self-sufficient. Thus, the focus of this review study is to gather all the experimental studies done on dark chocolate fortification. Several ingredients were used for the fortification, such as fruits (mulberry, chokeberries, and elderberries), spices (cinnamon), phytosterols, peanut oil, probiotics (mainly Lactobacillus, bacillus spices), prebiotics (inulin, xanthan gum, and maltodextrin), flavonoids, flavan-3-ols, etc. Those fortifications were done to raise the total antioxidant content as well as essential fatty acid content simultaneously reducing total calorie content. Sometimes, the fortification was done to improve physical properties like viscosity, rheological propertiesand also improve overall consumer acceptance by modifying its bitter taste.

Cocoa extract exerts sex-specific anti-diabetic effects in an aggressive type-2 diabetes model: A pilot study

Type 2 diabetes (T2D) is characterized by hyperglycemia and insulin resistance. Cocoa may slow T2D development and progression. This study employed male and female BTBR.Cg-Lep^ob/ob/WiscJ (ob/ob) and wild type (WT) controls to assess the potential for cocoa to ameliorate progressive T2D and compare responses between sexes. Mice received diet without (WT, ob/ob) or with cocoa extract (ob/ob + c) for 10 weeks. Acute cocoa reduced fasting hyperglycemia in females, but not males, after 2 weeks. Chronic cocoa supplementation (6-10 weeks) ameliorated hyperinsulinemia in males and worsened hyperlipidemia and hyperinsulinemia in females, yet also preserved and enhanced beta cell survival in females. The underlying mechanisms of these differences warrant further study. If sex differences are apparent in subsequent preclinical studies, clinical studies will be warranted to establish whether these differences are relevant in humans. Sex differences may need to be considered when designing human dietary interventions for T2D.

The Gut Microbiota of Obese Children Releases Lower Antioxidant Capacity from Food than That of Lean Children

The prevalence of obesity has been increasing in children over the last few decades, becoming a concern for health professionals and governments. Gut microbial community structure in obese people have been found to differ from that of lean subjects for some taxa which could result in different production of microbial metabolites. The aim of the present work was to study whether the gut microbiota from obese children extracts a different concentration of antioxidant capacity than the gut microbiota from lean children. For this purpose, different foods were in vitro digested and in vitro fermented using fecal material from obese and lean children. FRAP, DPPH and Folin-Ciocalteu methods were used to measure the antioxidant capacity released during digestion and fermentation. Overall, when using lean gut microbiota, antioxidant capacity released was higher when measured via DPPH and FRAP. Moreover, according to DPPH results, lean gut microbiota could potentially release more antioxidant power from vegetables than from animal products, while obese gut microbiota did the opposite. On the contrary, with the FRAP method obese gut microbiota released higher levels of antioxidant power from plant products than from animal products, but the final antioxidant capacity was still lower than that released by lean gut microbiota. Therefore, these results reflect that the total antioxidant capacity of foods is influenced by the gut microbiota, although whether that antioxidant capacity is released from plant or animal products can be slightly influenced by the method used for analysis.

Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate

Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% of inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R² = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu.

Toxicological Assessments of a Proprietary Blend of Punica granatum Fruit Rind and Theobroma cacao Seed Extracts: Acute, Subchronic, and Genetic Toxicity Studies

LN18178 (Tesnor^®) is a standardized, proprietary composition of aqueous ethanol extracts of Punica granatum fruit rind and Theobroma cacao seeds. The present study demonstrates a broad-spectrum toxicological evaluation of LN18178 utilizing in vitro and in vivo preclinical models following the Organization for Economic Cooperation and Development (OECD) guidelines for testing chemicals. Wistar rats did not show any clinical signs of toxicity and morbidity in acute oral and dermal toxicity tests with the median lethal dose (LD₅₀) values of at least 5000 mg/kg and 2000 mg/kg body weight, respectively. LN18178 was nonirritating to the skin and eyes of the treated rabbits. In a ninety-day subchronic repeated oral dose toxicity study, the LN18178-treated Wistar rats did not show dose-related signs of toxicity on their body weight, food consumption, organ weights, hematology, and clinical chemistry parameters. The estimated no-observed-adverse-effect level (NOAEL) of LN18178 in male and female rats was 2500 mg/kg body weight. The observations from the bacterial reverse mutation test, in vitro chromosomal aberration assay, micronucleus assay in mouse bone marrow erythrocytes, and in vitro mouse lymphoma TK^+/− gene mutation assay suggest that LN18178 is neither mutagenic nor clastogenic. In summary, the present study demonstrates that oral consumption of the herbal blend LN18178 does not show signs of toxicity; also it does not elicit genetic toxicity in the standard preclinical models.

A Cocoa Diet Can Partially Attenuate the Alterations in Microbiota and Mucosal Immunity Induced by a Single Session of Intensive Exercise in Rats

Background

Following intensive sports events, a higher rate of upper respiratory tract infections and the appearance of gastrointestinal symptomatology have been reported. We aimed to evaluate the effect of a cocoa-enriched diet on the cecal microbiota and mucosal immune system of rats submitted to high-intensity acute exercise, as well as to elucidate the involvement of cocoa fiber in such effects.

Methods

Wistar rats were fed either a standard diet, a diet containing 10% cocoa providing 5% fiber and a diet containing only 5% cocoa fiber. After 25 days, half of the rats of each diet performed an exhaustion running test. Sixteen hours later, samples were obtained to assess, among others, the cecal microbiota and short chain fatty acids (SCFAs) composition, mesenteric lymph nodes (MLNs) and Peyer’s patches (PPs) lymphocyte composition, and immunoglobulin (Ig) content in salivary glands.

Results

The intake of cocoa, partially due to its fiber content, improved the SCFA production, prevented some changes in PPs and in MLNs lymphocyte composition and also decreased the production of proinflammatory cytokines. Cocoa diet, contrary to cocoa fiber, did not prevent the lower salivary IgM induced by exercise.

Conclusion

A cocoa dietary intake can partially attenuate the alterations in microbiota and mucosal immunity induced by a single session of intensive exercise.

Protective Effect of a Cocoa-Enriched Diet on Oxidative Stress Induced by Intensive Acute Exercise in Rats

Intensive acute exercise can induce oxidative stress, leading to muscle damage and immune function impairment. Cocoa diet could prevent this oxidative stress and its consequences on immunity. Our aim was to assess the effect of a cocoa-enriched diet on the reactive oxygen species (ROS) production by peritoneal macrophages, blood immunoglobulin (Ig) levels, leukocyte counts, and the physical performance of rats submitted to an intensive acute exercise, as well as to elucidate the involvement of cocoa fiber in such effects. For this purpose, Wistar rats were fed either a standard diet, i.e., a diet containing 10% cocoa (C10), or a diet containing 5% cocoa fiber (CF) for 25 days. Then, half of the rats of each diet ran on a treadmill until exhaustion, and 16 h later, the samples were obtained. Both C10 and CF diets significantly prevented the increase in ROS production. However, neither the cocoa diet or the cocoa fiber-enriched diet prevented the decrease in serum IgG induced by acute exercise. Therefore, although the cocoa-enriched diet was able to prevent the excessive oxidative stress induced by intensive exercise, this was not enough to avoid the immune function impairment due to exercise.

A Phenolic-rich Extract of Cocoa (Theobroma cacao L.) Beans Impairs the Pathogenic Properties of Porphyromonas gingivalis and Attenuates the Activation of Nuclear Factor Kappa B in a Monocyte Model

Periodontitis, an inflammatory disease that affects tooth-supporting tissues, is the result of a polymicrobial infection involving mainly Gram negative anaerobic bacteria. The aim of the present study was to investigate the effects of a phenolic-rich extract of cocoa (Theobroma cacao L.) beans on the pathogenic properties of Porphyromonas gingivalis, which is well-known as a keystone pathogen in the development of periodontitis. The effect of the cocoa extract on P. gingivalis-induced activation of the nuclear factor kappa B (NF-κB) transcription factor in a monocyte model was also assessed. The cocoa extract, whose major phenolic compound was epicatechin, inhibited the growth, hemolytic activity, proteolytic activities, and adherence properties (basement membrane matrix, erythrocytes) of P. gingivalis in a dose-dependent manner. It also protected the barrier function of a keratinocyte model against the deleterious effects mediated by P. gingivalis, and attenuated reactive oxygen species (ROS) production by oral keratinocytes treated with P. gingivalis. Lastly, the cocoa extract showed an anti-inflammatory property by preventing P. gingivalis-induced NF-κB activation in monocytes. In conclusion, this in vitro study highlighted the potential value of an epicatechin-rich extract of cocoa beans for preventing and/or treating periodontal diseases.

Flavanols from Nature: A Phytochemistry and Biological Activity Review

Flavanols, a common class of secondary plant metabolites, exhibit several beneficial health properties by acting as antioxidant, anticarcinogen, cardioprotective, anti-microbial, anti-viral, and neuroprotective agents. Furthermore, some flavanols are considered functional ingredients in dairy products. Based on their structural features and health-promoting functions, flavanols have gained the attention of pharmacologists and botanists worldwide. This review collects and summarizes 121 flavanols comprising four categories: flavan-3-ols, flavan-4-ols, isoflavan-4-ols, and flavan-3,4-ols. The research of the various structural features and pharmacological activities of flavanols and their derivatives aims to lay the groundwork for subsequent research and expect to provide mentality and inspiration for the research. The current study provides a starting point for further research and development.

Influence of Consumption of Two Peruvian Cocoa Populations on Mucosal and Systemic Immune Response in an Allergic Asthma Rat Model

Different cocoa populations have demonstrated a protective role in a rat model of allergic asthma by attenuating the immunoglobulin (Ig) E synthesis and partially protecting against anaphylactic response. The aim of this study was to ascertain the effect of diets containing two native Peruvian cocoa populations (“Amazonas Peru” or APC, and “Criollo de Montaña” or CMC) and an ordinary cocoa (OC) on the bronchial compartment and the systemic and mucosal immune system in the same rat model of allergic asthma. Among other variables, cells and IgA content in the bronchoalveolar lavage fluid (BALF) and serum anti-allergen antibody response were analyzed. The three cocoa populations prevented the increase of the serum specific IgG1 (T helper 2 isotype). The three cocoa diets decreased asthma-induced granulocyte increase in the BALF, which was mainly due to the reduction in the proportion of eosinophils. Moreover, both the OC and CMC diets were able to prevent the leukocyte infiltration caused by asthma induction in both the trachea and nasal cavity and decreased the IgA in both fecal and BALF samples. Overall, these results highlight the potential of different cocoa populations in the prevention of allergic asthma.

Acute effects of cocoa flavanols on visual working memory: maintenance and updating

BACKGROUND

Consumption of cocoa flavanols may have acute physiological effects on the brain due to their ability to activate nitric oxide synthesis. Nitric oxide mediates vasodilation, which increases cerebral blood flow, and can also act as a neurotransmitter.

OBJECTIVES

This study aimed to examine whether cocoa flavanols have an acute influence on visual working memory (WM).

METHODS

Two separate randomised, double-blind, placebo-controlled, counterbalanced crossover experiments were conducted on normal healthy young adult volunteers (N_Exp1 = 48 and N_Exp2 = 32, gender-balanced). In these experiments, 415 mg of cocoa flavanols were administered to test their acute effects on visual working memory. In the first experiment, memory recall precision was measured in a task that required only passive maintenance of grating orientations in WM. In the second experiment, recall was measured after active updating (mental rotation) of WM contents. Habitual daily flavanols intake, body mass index, and gender were also considered in the analysis.

RESULTS

The results suggested that neither passive maintenance in visual WM nor active updating of WM were acutely enhanced by consumption of cocoa flavanols. Exploratory analyses with covariates (body mass index and daily flavanols intake), and the between-subjects factor of gender also showed no evidence for effects of cocoa flavanols, neither in terms of reaction time, nor accuracy.

CONCLUSIONS

Overall, cocoa flavanols did not improve visual working memory recall performance during maintenance, nor did it improve recall accuracy after memory updating.

Effect of roasting conditions on cocoa bioactivity and gut microbiota modulation

Cocoa is a highly consumed food with beneficial effects on human health. Cocoa roasting has an important influence on its sensory and nutritional characteristics; therefore, roasting could also play a role in cocoa bioactivity. Thus, the aim of this paper is to unravel the effect of cocoa roasting conditions on its antioxidant capacity and modifications of gut microbiota after in vitro digestion-fermentation. HMF and furfural, chemical markers of non-enzymatic browning, were analyzed in unroasted and roasted cocoa powder at different temperatures, as well as different chocolates. The antioxidant capacity decreased with roasting, most probably due to the loss of phenolic compounds during heating. In the case of the evaluated chocolates, the antioxidant capacity was 2-3 times higher in the fermented fraction. On the other hand, HMF and furfural content increased during roasting due to increasing temperatures. Moreover, unroasted and roasted cocoa powder have different effects on gut microbial communities. Roasted cocoa favored butyrate production, whereas unroasted cocoa favored acetate and propionate production in a significant manner. In addition, unroasted and roasted cocoa produced significantly different gut microbial communities in terms of composition. Although many bacteria were affected, Veillonella and Faecalibacterium were some of the most discriminant ones; whereas the former is a propionate producer, the latter is a butyrate producer that has also been linked to positive effects on the inflammatory health of the gut and the immune system. Therefore, unroasted and roasted cocoa (regardless of the roasting temperature) promote different bacteria and a different SCFA production.

Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins

Eight different roast profiles for each of the three origins of cacao were prepared and made into unsweetened chocolate based upon an I-Optimal response-surface design for minimizing prediction variance. Quantitative chemical analysis of all chocolate treatments was performed with HPLC-DAD on six important bitter compounds (i.e., theobromine, caffeine, epicatechin, catechin, procyanidin B2, and cyclo(Proline-Valine)). Least-squares linear modeling was then performed. Using derived linear models, response-surface contour plots were produced to show predicted changes in the six bitter compounds over the entire experimental region. Significant and large decreases in concentration of epicatechin and procyanidin B2 were observed as roasting progressed, whereas for catechin and cyclo(Proline-Valine), significant increases were observed. Small yet significant theobromine and caffeine concentration increases were also observed with roasting, likely due to moisture loss. Some significant differences were also found between the cacao origins for all bitter compound concentrations except for cyclo(Proline-Valine), suggesting the importance of a survey encompassing a greater number of cacao origins in the future to obtain a more complete picture of the variation in bitter compounds in cacao due to origin. PRACTICAL APPLICATION: This research describes how roasting can be used to alter the concentration of bitter and sometimes astringent chemicals for several origins of cacao, which may be used to improve the sensory characteristics of dark chocolate.

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Theobroma cacao 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, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent research activities highlighting promising strategies which modulated and prevented gastro-intestinal metabolism dysfunctions.

Dynamics of cocoa fermentation and its effect on quality

Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa-and also the product's homogeneity-occur during fermentation, given the great number of factors that affect the process. This research seeks to identify the most relevant factors affecting quality in order to offer higher-quality and more homogeneous cocoa for the chocolate industry. The dynamics of the fermentation process were observed in three contrasting locations, monitoring different variables and evaluating the final quality of the cocoa. Results show that temperature and pH profile are the key factors to be monitored and controlled in order to achieve high-quality cocoa beans.

Targeting interleukin-β by plant-derived natural products: Implications for the treatment of atherosclerotic cardiovascular disease

Inflammation is the main contributing factor to atheroma formation in atherosclerosis. Interleukin-1 beta (IL-1β) is an inflammatory mediator found in endothelial cells and resident leukocytes. Canakinumab is a selective monoclonal antibody against IL-1β which attenuates inflammation and concurrently precipitates fatal infections and sepsis. Natural products derived from medicinal plants, herbal remedy and functional foods are widely used nowadays. Experimental and clinical trial evidence supports that some natural products such as curcumin, resveratrol, and quercetin have potential effects on IL-1β suppression. In this review, we tried to document findings that used medicinal plants and plant-based natural products for treating atherosclerosis and its related diseases through the suppression of IL-1β.

A cocoa (Theobroma cacao L.) extract impairs the growth, virulence properties, and inflammatory potential of Fusobacterium nucleatum and improves oral epithelial barrier function

Fusobacterium nucleatum is associated with many conditions and diseases, including periodontal diseases that affect tooth-supporting tissues. The aim of the present study was to investigate the effects of a cocoa extract (Theobroma cacao L.) on F. nucleatum with respect to growth, biofilm formation, adherence, and hydrogen sulfide (H₂S) production. The anti-inflammatory properties and the effect on epithelial barrier function of the cocoa extract were also assessed. The cocoa extract, whose major phenolic compound is epicatechin, dose-dependently inhibited the growth, biofilm formation, adherence properties (basement membrane matrix, oral epithelial cells), and H₂S production of F. nucleatum. It also decreased IL-6 and IL-8 production by F. nucleatum-stimulated oral epithelial cells and inhibited F. nucleatum-induced NF-κB activation in monocytes. Lastly, the cocoa extract enhanced the barrier function of an oral epithelial model by increasing the transepithelial electrical resistance. We provide evidence that the beneficial properties of an epicatechin-rich cocoa extract may be useful for preventing and/or treating periodontal diseases.

Effects of Dietary Strategies on Exercise-Induced Oxidative Stress: A Narrative Review of Human Studies

Exhaustive exercise can induce excessive generation of reactive oxygen species (ROS), which may enhance oxidative stress levels. Although physiological levels are crucial for optimal cell signaling and exercise adaptations, higher concentrations have been demonstrated to damage macromolecules and thus facilitate detrimental effects. Besides single dosages of antioxidants, whole diets rich in antioxidants are gaining more attention due to their practicality and multicomponent ingredients. The purpose of this narrative review is to summarize the current state of research on this topic and present recent advances regarding the antioxidant effects of whole dietary strategies on exercise-induced oxidative stress in humans. The following electronic databases were searched from inception to February 2021: PubMed, Scope and Web of Science. Twenty-eight studies were included in this narrative review and demonstrated the scavenging effects of exercise-induced ROS generation, oxidative stress markers, inflammatory markers and antioxidant capacity, with only one study not confirming such positive effects. Although the literature is still scarce about the effects of whole dietary strategies on exercise-induced oxidative stress, the majority of the studies demonstrated favorable effects. Nevertheless, the protocols are still very heterogeneous and further systematically designed studies are needed to strengthen the evidence.

Impact of cocoa flavanols on human health

Cocoa is a source of flavanols, and these phenolic compounds exert beneficial effects on health and aging, and reduce the risk of suffering chronic diseases (cardiovascular diseases, metabolic disorders, cancer). An increasing body of evidence has emerged to suggest that cocoa flavanols potentially are important chemopreventive natural agents. This review summarizes human studies from the past two decades, providing data related to the effects derived from cocoa intake on health and disease. Most human studies have reported beneficial effects of cocoa consumption on health and chronic diseases; however, outcomes are not unequivocal. Review of human studies enable to identify different mechanisms of action for cocoa, although they are not fully understood at present. In addition, it remains unclear whether cocoa consumption should be recommended to healthy subjects or to patients and what is the appropriate dosage or duration of cocoa consumption. Elucidation of information regarding these crucial issues could lead to cocoa use as an approach for decreasing the risk of certain chronic diseases, as well as improving health and quality of life.

Impact of Dietary Flavanols on Microbiota, Immunity and Inflammation in Metabolic Diseases

Flavanols are natural occurring polyphenols abundant in fruits and vegetables to which have been attributed to beneficial effects on health, and also against metabolic diseases, such as diabetes, obesity and metabolic syndrome. These positive properties have been associated to the modulation of different molecular pathways, and importantly, to the regulation of immunological reactions (pro-inflammatory cytokines, chemokines, adhesion molecules, nuclear factor-κB [NF-κB], inducible enzymes), and the activity of cells of the immune system. In addition, flavanols can modulate the composition and function of gut microbiome in a prebiotic-like manner, resulting in the positive regulation of metabolic pathways and immune responses, and reduction of low-grade chronic inflammation. Moreover, the biotransformation of flavanols by gut bacteria increases their bioavailability generating a number of metabolites with potential to affect human metabolism, including during metabolic diseases. However, the exact mechanisms by which flavanols act on the microbiota and immune system to influence health and disease remain unclear, especially in humans where these connections have been scarcely explored. This review seeks to summarize recent advances on the complex interaction of flavanols with gut microbiota, immunity and inflammation focus on metabolic diseases.

Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa "Guiana"

Guiana is a little-known and endemic variety of cocoa (Theobroma cacao L.), native to French Guiana. No data were available regarding its chemical composition and biological properties; therefore, a study was necessary, using Forastero as a reference. To exemplify biological activities of the cacao species, cocoa extracts were evaluated by antioxidant (DPPH, FRAP, ORAC) and anti-inflammatory assays. Our results showed that raw Guiana presented equivalent DPPH and FRAP activities, but a 1.3-fold higher antioxidant activity (1097 ± 111.8 μM ET/g DM) than Forastero (838.5 ± 67.8 μM ET/g DM) in ORAC assay. Furthermore, the impact of fermentation (under four conditions: unfermented, two days, four days and six days of fermentation) on Guiana cocoa beans composition and health properties was also studied. Indeed, fermentation, a key step necessary to obtain the taste and color of chocolate, is generally known to alter bean composition and modulate its health benefits. At six days, the fermentation process led to a nearly 25% lower antioxidative capacity in various assays. Moreover, in inflammation-induced macrophage assays, Guiana and Forastero unfermented extracts induced a 112% stimulation in TNF-α production, and a 56.8% inhibition of IL-6 production. Fermentation altered the cocoa composition by diminishing bioactive compounds, which could be responsible for these biological activities. Indeed, after six days of fermentation, compounds decreased from 614.1 ± 39.3 to 332.3 ± 29 mg/100 g DM for epicatechin, from 254.1 ± 14.8 to 129.5 ± 20.7 mg/100 g DM for procyanidin B2 and from 178.4 ± 23.5 to 81.7 ± 2.9 mg/100 g DM for procyanidin C1. The similar composition and the equivalent or higher antioxidant activity of Guiana leads us to propose it as an alternative to Forastero.

Antioxidants and Characterization of Stability and Organoleptic Properties of Cocoa Facial Mask

Beauty products plant based are getting increasing interest from users and the cosmetic industry. Cocoa liquor is a natural source of antioxidants from (Theobrama cacao L.) cocoa beans, with potential health benefits. The present study was conducted to determine the stability of cocoa facial mask in different temperature, the durability of CFM in extreme high and low temperature and the prospect of integrating CFM offers additional skin defence capability by eliminating free radicals from the environment. CFM shown stabled with different storage conditions. The amount of ferric ion reducing power (FRAP) in CFM was evaluated by the reduction of ferric-TPTZ to blue ferrous-TPTZ color, while β-carotene linoleate bleaching (β-CB) assay were determined by using β-carotene emulsion. FRAP and β- carotene recorded values of 252.31 ± 0.001 mmol Fe2+/g and 83.42 ± 0.03%, respectively. The EC50 of β-carotene linoleate bleaching (β-CB) reported at 2.92 ± 0.03 mg/mL. The results suggest that CFM is a potential source of phytochemicals. The study presents scientific validation on its phytochemical contents showing presence of bioactive compounds with nutritional and therapeutic values which may have positive impact on skin health and suggesting its prospective use in value-added products such as skin care cosmetics.

Effect of Plantain Bulb's Extract-Beverage Blend on Blood Glucose Levels, Antioxidant Status, and Carbohydrate Hydrolysing Enzymes in Streptozotocin-Induced Diabetic Rats

The pharmacological properties of various parts of plantain trees have directed its use in folkloric management of diabetes and other human ailments. However, little is known about plantain bulb extract (PBE) and their mechanisms of action. This study evaluated the effect of PBE-beverage blends (including 1% and 2 % cocoa powder) sweetened with honey on blood glucose levels, antioxidant status, and carbohydrate hydrolysing enzyme activities in streptozotocin (STZ)-induced diabetic rats. Animals were selected at random and distributed into 7 groups (n=7), as follows: normal control (NC), untreated diabetic rats, diabetic rats treated with acarbose (STZ-ACA), diabetic rats administered PBE (STZ- PBE), diabetic rats administered honey and PBE (STZ-HPBE), diabetic rats administered 1% cocoa powder-with HPBE blend (STZ-CHPBE-1), and diabetic rats administered 2% cocoa powder with HPBE blend (STZ-CHPBE-2). Compared with the controls, untreated diabetic rats exhibited increased blood glucose levels and hydrolysing enzyme activities, and significant decreases in the activities of antioxidant (catalase, superoxide dismutase, glutathione-S-transferase, and glutathione peroxidase) enzyme and non-enzymatic (glutathione) antioxidants. However, changes in activities were comparatively reversed in all rats administered plantain bulb formulations. CHPBE-2 was slightly more effective than CHPBE-1. Overall, both blends could serve as nutraceutical and/or functional drinks in the management of diabetes.

Pine Bark Phenolic Extracts, Current Uses, and Potential Food Applications: A Review

PURPOSE

To summarize the main findings from research on food uses of Pine Bark Phenolic Extracts (PBPE), their origin, methods of extraction, composition, health effects, and incorporation into food products.

METHODS

A narrative review of all the relevant papers known to the authors was conducted.

RESULTS

PBPE are mainly extracted from the bark Pinus pinaster. They are generally rich in procyanidins and their effects on health in the form of nutritional supplements include effect on some forms of cancer, on diabetes, on eye and skin health. Their method of extraction influences greatly their composition and yield, and commercially suitable methods are still to be developed. Incorporation into food products raises challenges related to bioavailability and subsequent bioactivity and sensory properties of the final products.

CONCLUSION

PBPE represent an opportunity for the development of functional foods with phenolic-rich bioactive compounds.

Antioxidants in Cocoa

Cocoa beans are the seeds of the tropical tree Theobroma cacao L [...].

Important Flavonoids and Their Role as a Therapeutic Agent

Flavonoids are phytochemical compounds present in many plants, fruits, vegetables, and leaves, with potential applications in medicinal chemistry. Flavonoids possess a number of medicinal benefits, including anticancer, antioxidant, anti-inflammatory, and antiviral properties. They also have neuroprotective and cardio-protective effects. These biological activities depend upon the type of flavonoid, its (possible) mode of action, and its bioavailability. These cost-effective medicinal components have significant biological activities, and their effectiveness has been proved for a variety of diseases. The most recent work is focused on their isolation, synthesis of their analogs, and their effects on human health using a variety of techniques and animal models. Thousands of flavonoids have been successfully isolated, and this number increases steadily. We have therefore made an effort to summarize the isolated flavonoids with useful activities in order to gain a better understanding of their effects on human health.

Attenuating Effect of Peruvian Cocoa Populations on the Acute Asthmatic Response in Brown Norway Rats

Cocoa contains bioactive components, which vary according to genetic and environmental factors. The present study aimed to ascertain the anti-allergic properties of native Peruvian cocoa populations ("Blanco de Piura" or BPC, "Amazonas Peru" or APC, "Criollo de Montaña" or CMC, "Chuncho" or CCC, and an ordinary cocoa or OC). To do so, after an initial in vitro approach, an in vivo study focused on the induction of an anaphylactic response associated with allergic asthma in Brown Norway rats was carried out. Based on their polyphenol content, antioxidant activity and in vitro effects, the APC and CMC were selected to be included in the in vivo study. Cocoa diets were tested in a model of allergic asthma in which anaphylactic response was assessed by changes in body temperature, motor activity and body weight. The concentration of specific immunoglobulin E (IgE), mast cell protease and leukotrienes was also quantified in serum and/or bronchoalveolar lavage fluid. CMC and OC populations exhibited a protective effect on the allergic asthma rat model as evidenced by means of a partial protection against anaphylactic response and, above all, in the synthesis of IgE and the release of mast cell protease.

Cocoa Polyphenols and Gut Microbiota Interplay: Bioavailability, Prebiotic Effect, and Impact on Human Health

Cocoa and its products are rich sources of polyphenols such as flavanols. These compounds exert antioxidant and anti-inflammatory activities, accountable for cocoa health-promoting effects. However, cocoa polyphenols are poorly absorbed in the intestine, and most of them cannot reach the systemic circulation in their natural forms. Instead, their secondary bioactive metabolites are bioavailable, enter the circulation, reach the target organs, and exhibit their activities. In fact, once reaching the intestine, cocoa polyphenols interact bidirectionally with the gut microbiota. These compounds can modulate the composition of the gut microbiota exerting prebiotic mechanisms. They enhance the growth of beneficial gut bacteria, such as Lactobacillus and Bifidobacterium, while reducing the number of pathogenic ones, such as Clostridium perfringens. On the other hand, bioactive cocoa metabolites can enhance gut health, displaying anti-inflammatory activities, positively affecting immunity, and reducing the risk of various diseases. This review aims to summarize the available knowledge of the bidirectional interaction between cocoa polyphenols and gut microbiota with their various health outcomes.

Anti-Inflammatory and Anti-Nociceptive Effects of Cocoa: A Review on Future Perspectives in Treatment of Pain

Cocoa has been reported to have medicinal properties. It contains a wide range of phytochemicals, including polyphenols, which have been shown to exert anti-inflammatory and antioxidant actions, and also to have a positive effect on pain. Other components of cocoa might be able to positively influence pain perception through various mechanisms. Despite encouraging results from preclinical studies, there is a lack of evidence of antinociceptive effects of cocoa from clinical trials in humans. Further research is needed to better identify the active principles in cocoa, to understand the underlying mechanisms of action, and to establish efficacy in humans.