From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action

Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the co...

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Detalles Bibliográficos
Autores principales: Goya, Luis, Kongor, John Edem, de Pascual-Teresa, Sonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698929/
https://www.ncbi.nlm.nih.gov/pubmed/36430843
http://dx.doi.org/10.3390/ijms232214365

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698929/
https://www.ncbi.nlm.nih.gov/pubmed/36430843
http://dx.doi.org/10.3390/ijms232214365

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