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.

Automated summary

Theobroma cacao L., an ancient cultivated plant, produces cocoa beans which are the basic material in the most consumed chocolate products worldwide. These beans contain beneficial compounds like polyphenols and methylxanthines which have been shown to have positive effects in preventing diseases and metabolic disorders. Recent studies have highlighted the promising strategies of cocoa beans in modulating and preventing gastrointestinal metabolism dysfunctions.