Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects [PDF]
Molecules, 2022 The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk.
Thiago F. Soares +1 more
doaj +4 more sources
Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro [PDF]
Antioxidants, 2019 This study aimed to compare the phytochemicals from coffee and cocoa by-products and their relationship with the potential for reducing markers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro.
Miguel Rebollo-Hernanz +4 more
doaj +4 more sources
LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications [PDF]
Molecules, 2020 Peru is one of the main areas where there are large cocoa crops with special relevance to the economy of this country. In fact, cocoa is a major, economically important, international crop which has been linked to several benefits, such as anti ...
María de la Luz Cádiz-Gurrea +7 more
doaj +4 more sources
Cocoa by-products: A comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization [PDF]
HeliyonCocoa is considered to be one of the most significant agricultural commodities globally, alongside Palm Oil and Rubber. Cocoa is the primary ingredient in the manufacturing of chocolate, a globally popular food product.
Satria Bhirawa Anoraga +4 more
doaj +4 more sources
Effect of Cocoa and Cocoa Products on Cognitive Performance in Young Adults [PDF]
Nutrients, 2020 Increasing evidence support a beneficial role of cocoa and cocoa products on human cognition, particularly in aging populations and patients at risk. However, thorough reviews on the efficacy of cocoa on brain processes in young adults do not exist precisely due to the limited number of studies in the matter.
Maria Angeles Martin +2 more
exaly +4 more sources
Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?
Future Foods, 2021 The global cocoa and chocolate market is projected to reach EUR 169 billion by 2026 due to factors such as the growth of confectionery products in Asian countries and increased demand for premium cocoa-based products.
Christiano Pedro Guirlanda +2 more
doaj +2 more sources
Development and Validation of a Rapid High-Performance Liquid Chromatography Method for Simultaneous Determination of Methylxanthines and Flavanols in Cocoa Husk Tea [PDF]
MoleculesCocoa husk tea has gained attention as a value-added beverage from cocoa processing by-products, due to its potential content of bioactive compounds associated with health benefits.
Thanarat Boonchalaem +2 more
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IgE-mediated cocoa allergy: a pediatric case report and review of the literature [PDF]
Frontiers in PediatricsBackgroundSuspected allergic reactions to cocoa are frequently reported by patients, yet most of these cases are caused by sensitization to other more common allergens contained in chocolate products, such as milk, peanuts or tree nuts.
Lucrezia Sarti +13 more
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Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health? [PDF]
Molecules, 2008 Cocoa and cocoa products have received much attention due to their significant polyphenol contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates (milk and dark chocolates) may present varied polyphenol contents and possess different levels of antioxidant potentials.
Abbé Maleyki Mhd Jalil +2 more
exaly +4 more sources
Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination
Environmental Health Perspectives, 2005 In this article we present lead concentrations and isotopic compositions from analyses of cocoa beans, their shells, and soils from six Nigerian cocoa farms, and analyses of manufactured cocoa and chocolate products. The average lead concentration of cocoa beans was
Arthur Flegal, Jérôme O Nriagu
exaly +3 more sources