03812nam 2200949z- 450 991055714150332120240125144924.0(CKB)5400000000040644(oapen)https://directory.doabooks.org/handle/20.500.12854/68555(EXLCZ)99540000000004064420202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAntioxidants in CocoaBasel, Switzerland :MDPI - Multidisciplinary Digital Publishing Institute,2021.1 electronic resource (170 pages)3-0365-0232-7 3-0365-0233-5 This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa powder and chocolate) by choosing appropriate processing conditions and cocoa genotype and origin. The papers published in this Special Issue confirm that cocoa beans and cocoa by-products can be considered as an attractive source material for manufacturing of functional foods and nutraceuticals. This is because they contain many bioactive compounds, mainly polyphenols, including flavonoids (proanthocyaninidins, monomeric flavan-3-ols, and anthocyanins) and phenolic acids, as well as melanoidins. Finally, the in vitro and in vivo studies demonstrate the importance of cocoa antioxidants for the prevention of oxidative stress and inflammation.ResearchBiologyFoodSocial aspectscocoachocolatepolyphenolsantioxidantsmelanoidinstheobroma cacao L.total phenolic compoundsantioxidant capacitymetal-chelating abilityfourier transform infrared spectroscopyflavan-3-olprocyanidinα-glucosidasemelanoidinMaillard reaction(-)-epicatechinborderline hypertensive ratsnitric oxideredox balanceironNrf2PPAR-γopen fieldcocoa by-productscherry extractoxidative stresshuman endothelial cellroastingcatechinepicatechintotal phenolic contentCriollo cocoakineticflavonoidscocoa extractischemia-reperfusion injuryapoptosisinflammatory markersconchingmilk chocolatemilk powderproteinantioxidant activitysolid-liquid kinetic extractionpolyphenol oxidasecocoa polyphenolsheat treatmentenzyme inactivationResearch.Biology.FoodSocial aspects.Oracz JoannaŻyżelewicz DorotaBOOK9910557141503321Antioxidants in Cocoa3034924UNINA