期刊
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
卷 23, 期 22, 页码 -出版社
MDPI
DOI: 10.3390/ijms232214365
关键词
cocoa processing; chocolate; flavanol; polyphenol; methylxanthine; molecular mechanism
资金
- Spanish MCIN through the Agencia Estatal de Investigacion (AEI) [PID2019-107009RB-100/AEI/10.13039/501100011033]
- CSIC i-COOP program 2021 [COOPB20586]
Despite the health benefits of bioactive compounds in cocoa, high concentrations of polyphenols and methylxanthines in raw cocoa beans negatively affect taste and stability. Processing is necessary to develop the desired characteristics of cocoa products, but it alters the composition and quantities of bioactive compounds, thereby modifying their health-promoting properties. More research is needed to understand the effects of cocoa processing on bioactives.
Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa's transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据