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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.

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 --- n/a --- (poly)phenols --- bioactivity --- bioavailability --- inflammation --- secondary metabolites --- antibacterial --- antioxidant --- diet --- fruit --- vegetables

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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.

n/a --- lipids --- theobromine --- colonic bacteria --- ?-glucosidase inhibition --- cacao --- tinnitus --- antioxidant capacity --- metabolomics --- methylxanthines --- lipid status --- physical exercise --- skeletal muscle --- functional volatile compounds --- soluble cocoa products --- blood pressure --- flavanols --- functional food --- classification --- monitoring --- cocoa --- yeast --- quality --- flavanols bioavailability --- fermentation --- cocoa processing --- hearing loss --- Italian chocolate --- chocolate --- (?)-catechin --- extraction and characterization methods --- heath potentials --- CREB --- inflammation --- flavanol-rich cocoa --- behavior --- (?)-epicatechin --- BDNF --- plasma appearance --- flavan-3-ol stereoisomers --- fermentation-related enzymes --- angiotensin-converting enzyme (ACE) inhibitory activity --- type 2 diabetes --- CaMKII --- exercise performance --- anti-inflammatory properties --- (+)-catechin --- bioactive compounds --- chiral separation --- plasma --- oxidative stress --- antidiabetic capacity --- polyphenols --- oligopeptides --- urine --- protein–phenol interactions --- postprandial --- working memory --- procyanidins --- simulated gastrointestinal digestion --- cocoa-based ingredients --- one-compartment model --- cocoa beans --- athlete --- biomarkers --- polyphenol --- metabolic syndrome --- nutrition --- bioavailability --- roasting --- glucose metabolism --- cohort study --- plasma nutrikinetics --- pharmacokinetics --- human --- cocoa proteins --- metabolites --- cocoa by-product --- meal --- bioactive peptides --- performance --- liquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (LC-ESI-QToF-MS) --- starter culture --- protein-phenol interactions --- health potentials