Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential.

ABSTRACT: Noncommunicable diseases, the leading cause of mortality around the world, are responsible for approximately 75% of premature adult deaths (ages 30-69). To tackle this issue, a healthy diet based on functional foods, including cocoa and its derivatives, has been increasingly promoted. The polyphenols present in cocoa have been of interest due to their antioxidant potential and their possible protective role in the context of noncommunicable diseases, such as diabetes and cardiovascular conditions. However, during cocoa postharvest and industrialization, the concentration of these bioactive compounds is reduced, possibly affecting their health-promoting properties. Therefore, this paper reviews in the literature in this field to find the total polyphenol content in cocoa during the postharv

SUBMITTER: Gil M 

PROVIDER: S-EPMC8377438 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature