TY - BOOK ID - 64930671 TI - Cocoa, Chocolate and Human Health AU - Ellinger, Sabine AU - Zimmermann, Benno PY - 2020 SN - 3039285890 3039285882 PB - MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - n/a KW - lipids KW - theobromine KW - colonic bacteria KW - ?-glucosidase inhibition KW - cacao KW - tinnitus KW - antioxidant capacity KW - metabolomics KW - methylxanthines KW - lipid status KW - physical exercise KW - skeletal muscle KW - functional volatile compounds KW - soluble cocoa products KW - blood pressure KW - flavanols KW - functional food KW - classification KW - monitoring KW - cocoa KW - yeast KW - quality KW - flavanols bioavailability KW - fermentation KW - cocoa processing KW - hearing loss KW - Italian chocolate KW - chocolate KW - (?)-catechin KW - extraction and characterization methods KW - heath potentials KW - CREB KW - inflammation KW - flavanol-rich cocoa KW - behavior KW - (?)-epicatechin KW - BDNF KW - plasma appearance KW - flavan-3-ol stereoisomers KW - fermentation-related enzymes KW - angiotensin-converting enzyme (ACE) inhibitory activity KW - type 2 diabetes KW - CaMKII KW - exercise performance KW - anti-inflammatory properties KW - (+)-catechin KW - bioactive compounds KW - chiral separation KW - plasma KW - oxidative stress KW - antidiabetic capacity KW - polyphenols KW - oligopeptides KW - urine KW - protein–phenol interactions KW - postprandial KW - working memory KW - procyanidins KW - simulated gastrointestinal digestion KW - cocoa-based ingredients KW - one-compartment model KW - cocoa beans KW - athlete KW - biomarkers KW - polyphenol KW - metabolic syndrome KW - nutrition KW - bioavailability KW - roasting KW - glucose metabolism KW - cohort study KW - plasma nutrikinetics KW - pharmacokinetics KW - human KW - cocoa proteins KW - metabolites KW - cocoa by-product KW - meal KW - bioactive peptides KW - performance KW - liquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (LC-ESI-QToF-MS) KW - starter culture KW - protein-phenol interactions KW - health potentials UR - https://www.unicat.be/uniCat?func=search&query=sysid:64930671 AB - This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage. ER -