05209nam 2201333z- 450 9910404079303321202102113-03928-589-0(CKB)4100000011302345(oapen)https://directory.doabooks.org/handle/20.500.12854/43444(oapen)doab43444(EXLCZ)99410000001130234520202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierCocoa, Chocolate and Human HealthMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (288 p.)3-03928-588-2 This book entitled "Cocoa, Chocolate, and Human Health" presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage.Biology, life sciencesbicssc?-glucosidase inhibition(?)-catechin(?)-epicatechin(+)-catechinangiotensin-converting enzyme (ACE) inhibitory activityanti-inflammatory propertiesantidiabetic capacityantioxidant capacityathleteBDNFbehaviorbioactive compoundsbioactive peptidesbioavailabilitybiomarkersblood pressurecacaoCaMKIIchiral separationchocolateclassificationcocoacocoa beanscocoa by-productcocoa processingcocoa proteinscocoa-based ingredientscohort studycolonic bacteriaCREBexercise performanceextraction and characterization methodsfermentationfermentation-related enzymesflavan-3-ol stereoisomersflavanol-rich cocoaflavanolsflavanols bioavailabilityfunctional foodfunctional volatile compoundsglucose metabolismhearing lossheath potentialshumaninflammationItalian chocolatelipid statuslipidsliquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (LC-ESI-QToF-MS)mealmetabolic syndromemetabolitesmetabolomicsmethylxanthinesmonitoringn/anutritionoligopeptidesone-compartment modeloxidative stressperformancepharmacokineticsphysical exerciseplasmaplasma appearanceplasma nutrikineticspolyphenolpolyphenolspostprandialprocyanidinsprotein-phenol interactionsqualityroastingsimulated gastrointestinal digestionskeletal musclesoluble cocoa productsstarter culturetheobrominetinnitustype 2 diabetesurineworking memoryyeastBiology, life sciencesEllinger Sabineauth1331940Zimmermann BennoauthBOOK9910404079303321Cocoa, Chocolate and Human Health3040679UNINA