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This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.

cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (–)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid–liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation --- n/a --- (-)-epicatechin --- solid-liquid kinetic extraction --- Research. --- Biology. --- Food --- Social aspects.

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This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.

Research. --- Biology. --- Food --- cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (-)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid-liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation --- Social aspects. --- cocoa --- chocolate --- polyphenols --- antioxidants --- melanoidins --- theobroma cacao L. --- total phenolic compounds --- antioxidant capacity --- metal-chelating ability --- fourier transform infrared spectroscopy --- flavan-3-ol --- procyanidin --- α-glucosidase --- melanoidin --- Maillard reaction --- (-)-epicatechin --- borderline hypertensive rats --- nitric oxide --- redox balance --- iron --- Nrf2 --- PPAR-γ --- open field --- cocoa by-products --- cherry extract --- oxidative stress --- human endothelial cell --- roasting --- catechin --- epicatechin --- total phenolic content --- Criollo cocoa --- kinetic --- flavonoids --- cocoa extract --- ischemia-reperfusion injury --- apoptosis --- inflammatory markers --- conching --- milk chocolate --- milk powder --- protein --- antioxidant activity --- solid-liquid kinetic extraction --- polyphenol oxidase --- cocoa polyphenols --- heat treatment --- enzyme inactivation

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This book is focused on the existing gap between the theoretical bioactivity of (poly)phenols and their real influence in terms of health, once ingested. Due to this, new studies are needed and some examples of new tendencies are included from in vitro and in vivo models which allow for exploring bioaccessibility, bioavailability, and bioactivity, that need to be developed to understand the actual importance of consuming functional foods, rich in these plant secondary metabolites. Moreover, current new strategies need to be developed to enhance the content of these foods, as well as setting up new formulations rich in bioaccessible and bioavailable compounds. Altogether, it could provide a new perspective in therapy, expanding the use of these natural functional compounds, ingredients, and foods in the clinical frame, reducing the use of synthetic drugs. As a result, the joint contribution of multidisciplinary experts from the areas of food science, health, and nutrition, together with the industrial sector, would help to reach these objectives. Taking this into account, diverse studies have been included in this study, which comprises different strategies to approach these objectives from different, complementary, points of view, ranging from the enrichment of by-products in bioactive compounds, through different agricultural techniques, to the assimilation of these compounds by the human body, both in vitro and in vivo, as well as by clinical studies.

Research & information: general --- Biology, life sciences --- Food & society --- cognitive function --- polyphenols --- flavonoids --- CREB protein --- BDNF --- memory --- fruits and vegetables --- cerebral blood flow --- polydatin --- resveratrol --- urate crystals --- pyrophosphate crystals --- crystal-induced inflammation --- dietary intervention --- maqui-citrus juice --- flavanones --- urinary excretion --- UHPLC-ESI-QqQ-MS/MS --- obesity --- Hibiscus sabdariffa --- Lippia citriodora --- olive --- salinity --- osmolytes --- adaptation --- secondary metabolism --- plant growth promoting rhizobacteria (PGPR) --- net photosynthesis --- oleuropein --- water use efficiency (WUE) --- phenolic compounds --- HPLC-DAD --- fluorescence detection --- flavan-3-ols --- procyanidins --- ORAC --- (+)-catechin --- (−)-epicatechin --- dark chocolate --- cranberry --- periodontal diseases --- dental biofilm --- antibacterial activity --- anti-biofilm activity --- F. nucleatum --- P. gingivalis --- A. actinomycetemcomitans --- (poly)phenols --- bioactivity --- bioavailability --- inflammation --- secondary metabolites --- antibacterial --- antioxidant --- diet --- fruit --- vegetables --- cognitive function --- polyphenols --- flavonoids --- CREB protein --- BDNF --- memory --- fruits and vegetables --- cerebral blood flow --- polydatin --- resveratrol --- urate crystals --- pyrophosphate crystals --- crystal-induced inflammation --- dietary intervention --- maqui-citrus juice --- flavanones --- urinary excretion --- UHPLC-ESI-QqQ-MS/MS --- obesity --- Hibiscus sabdariffa --- Lippia citriodora --- olive --- salinity --- osmolytes --- adaptation --- secondary metabolism --- plant growth promoting rhizobacteria (PGPR) --- net photosynthesis --- oleuropein --- water use efficiency (WUE) --- phenolic compounds --- HPLC-DAD --- fluorescence detection --- flavan-3-ols --- procyanidins --- ORAC --- (+)-catechin --- (−)-epicatechin --- dark chocolate --- cranberry --- periodontal diseases --- dental biofilm --- antibacterial activity --- anti-biofilm activity --- F. nucleatum --- P. gingivalis --- A. actinomycetemcomitans --- (poly)phenols --- bioactivity --- bioavailability --- inflammation --- secondary metabolites --- antibacterial --- antioxidant --- diet --- fruit --- vegetables