Cargando…

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of t...

Descripción completa

Detalles Bibliográficos
Autores principales:	Razola-Díaz, María del Carmen, Aznar-Ramos, María José, Verardo, Vito, Melgar-Locatelli, Sonia, Castilla-Ortega, Estela, Rodríguez-Pérez, Celia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045957/ https://www.ncbi.nlm.nih.gov/pubmed/36978964 http://dx.doi.org/10.3390/antiox12030716

Ejemplares similares

How Healthy Is It to Fortify Cocoa-Based Products with Cocoa Flavanols? A Comprehensive Review
por: Palma-Morales, Marta, et al.
Publicado: (2023)

Optimization of the Extraction Conditions of Bioactive Compounds from Ocimum basilicum Leaves Using Ultrasound-Assisted Extraction via a Sonotrode
por: Aloisio, Carolina, et al.
Publicado: (2023)

Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2022)

New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2022)

Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2021)

Nutrition and adult neurogenesis in the hippocampus: Does what you eat help you remember?
por: Melgar-Locatelli, Sonia, et al.
Publicado: (2023)

Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2023)

Investigating the flavor compounds in the cocoa powder production process
por: Mohamadi Alasti, Fariba, et al.
Publicado: (2019)

Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized Vaccinium myrtillus L. Leaves Extract as Functional Ingredient
por: Gil-Martínez, Lidia, et al.
Publicado: (2023)

Setup of an Ultrasonic-Assisted Extraction to Obtain High Phenolic Recovery in Crataegus monogyna Leaves
por: Martín-García, Beatriz, et al.
Publicado: (2021)

Temozolomide treatment inhibits spontaneous motivation for exploring a complex object in mice: A potential role of adult hippocampal neurogenesis in “curiosity”
por: Mañas‐Padilla, M. Carmen, et al.
Publicado: (2022)

LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications
por: Cádiz-Gurrea, María de la Luz, et al.
Publicado: (2020)

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages
por: Kowalska, Jolanta, et al.
Publicado: (2019)

Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer
por: Martín, María Angeles, et al.
Publicado: (2016)

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
por: Djali, Mohamad, et al.
Publicado: (2023)

Development of an Effective Sonotrode Based Extraction Technique for the Recovery of Phenolic Compounds with Antioxidant Activities in Cherimoya Leaves
por: Martín-García, Beatriz, et al.
Publicado: (2022)

Cocoa Bioactive Compounds: Significance and Potential for the Maintenance of Skin Health
por: Scapagnini, Giovanni, et al.
Publicado: (2014)

Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects
por: Soares, Thiago F., et al.
Publicado: (2022)

The Establishment of Ultrasonic-Assisted Extraction for the Recovery of Phenolic Compounds and Evaluation of Their Antioxidant Activity from Morus alba Leaves
por: Martín-García, Beatriz, et al.
Publicado: (2022)

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts
por: De Montijo-Prieto, Soumi, et al.
Publicado: (2023)

New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) by-Products
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2022)

Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products
por: Pasini, Federica, et al.
Publicado: (2019)

Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa
por: Racine, Kathryn C., et al.
Publicado: (2019)

Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2023)

Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2022)

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain
por: Belwal, Tarun, et al.
Publicado: (2022)

Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties
por: Pawłowska, Katarzyna, et al.
Publicado: (2018)

Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells
por: Soares, Ingrid Denardi, et al.
Publicado: (2023)

Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate
por: Harwood, Meriel L., et al.
Publicado: (2013)

Bioactive Components in Fermented Foods and Food By-Products
por: Verardo, Vito, et al.
Publicado: (2020)

Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth
por: Čagalj, Martina, et al.
Publicado: (2022)

Effect of Cocoa and Cocoa Products on Cognitive Performance in Young Adults
por: Martín, María Angeles, et al.
Publicado: (2020)

Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder
por: Ruiz-Gutiérrez, Martha G., et al.
Publicado: (2015)

Grape Seeds Proanthocyanidins: An Overview of In Vivo Bioactivity in Animal Models
por: Rodríguez-Pérez, Celia, et al.
Publicado: (2019)

Increasing the functionality of sponge cakes by mint, and cocoa powder addition
por: Sik, Beatrix, et al.
Publicado: (2023)

Effects of Cocoa Antioxidants in Type 2 Diabetes Mellitus
por: Ramos, Sonia, et al.
Publicado: (2017)

Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes
por: Díaz-de-Cerio, Elixabet, et al.
Publicado: (2023)

Effect of cocoa powder on hypertension and antioxidant status in uninephrectomized hypertensive rats
por: Jayeola, Olayinka Christianah, et al.
Publicado: (2020)

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
por: De-Montijo-Prieto, Soumi, et al.
Publicado: (2021)

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
por: Verni, Michela, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_i63ilnjjp118ji91rtg8v4b1bv