Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans

Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentati...

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Detalles Bibliográficos
Autores principales: Racine, Kathryn C., Wiersema, Brian D., Griffin, Laura E., Essenmacher, Lauren A., Lee, Andrew H., Hopfer, Helene, Lambert, Joshua D., Stewart, Amanda C., Neilson, Andrew P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943598/
https://www.ncbi.nlm.nih.gov/pubmed/31835748
http://dx.doi.org/10.3390/antiox8120635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943598/
https://www.ncbi.nlm.nih.gov/pubmed/31835748
http://dx.doi.org/10.3390/antiox8120635

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