From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo

Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its healthy and sensory properties. Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, dryin...

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Detalles Bibliográficos
Autores principales: Di Mattia, Carla D., Sacchetti, Giampiero, Mastrocola, Dino, Serafini, Mauro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Immunology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5626833/
https://www.ncbi.nlm.nih.gov/pubmed/29033932
http://dx.doi.org/10.3389/fimmu.2017.01207

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5626833/
https://www.ncbi.nlm.nih.gov/pubmed/29033932
http://dx.doi.org/10.3389/fimmu.2017.01207

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