Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

Author:

Ackar Djurdjica1,Valek Lendić Kristina2,Valek Marina2,Šubarić Drago1,Miličević Borislav1,Babić Jurislav1,Nedić Ilija3ORCID

Affiliation:

1. Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia

2. Institute of Public Health of the Osijek-Baranja County, F. Krežme 1, 31000 Osijek, Croatia

3. Sugar Factory Osijek, Frankopanska 99, 31000 Osijek, Croatia

Abstract

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.

Publisher

Hindawi Limited

Subject

General Chemistry

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