Biological Properties and Antimicrobial Potential of Cocoa and Its Effects on Systemic and Oral Health

Cocoa is considered a functional food because it is a natural source of macro- and micronutrients. Thus, cocoa is rich in vitamins, minerals, fiber, fatty acids, methylxanthines and flavonoids. In addition to favoring the metabolism of lipids and carbohydrates, the bioactive components of cocoa can...

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Detalles Bibliográficos
Autores principales: Fideles, Simone Ortiz Moura, Ortiz, Adriana de Cássia, Reis, Carlos Henrique Bertoni, Buchaim, Daniela Vieira, Buchaim, Rogério Leone
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534671/
https://www.ncbi.nlm.nih.gov/pubmed/37764711
http://dx.doi.org/10.3390/nu15183927

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534671/
https://www.ncbi.nlm.nih.gov/pubmed/37764711
http://dx.doi.org/10.3390/nu15183927

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