LEADER 05087nam 2201285z- 450 001 9910404079303321 005 20241001203924.0 010 $a3-03928-589-0 035 $a(CKB)4100000011302345 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/43444 035 $a(EXLCZ)994100000011302345 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCocoa, Chocolate and Human Health 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (288 p.) 311 $a3-03928-588-2 330 $aThis 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. 610 $alipids 610 $atheobromine 610 $acolonic bacteria 610 $a?-glucosidase inhibition 610 $acacao 610 $atinnitus 610 $aantioxidant capacity 610 $ametabolomics 610 $amethylxanthines 610 $alipid status 610 $aphysical exercise 610 $askeletal muscle 610 $afunctional volatile compounds 610 $asoluble cocoa products 610 $ablood pressure 610 $aflavanols 610 $afunctional food 610 $aclassification 610 $amonitoring 610 $acocoa 610 $ayeast 610 $aquality 610 $aflavanols bioavailability 610 $afermentation 610 $acocoa processing 610 $ahearing loss 610 $aItalian chocolate 610 $achocolate 610 $a(?)-catechin 610 $aextraction and characterization methods 610 $ahealth potentials 610 $aCREB 610 $ainflammation 610 $aflavanol-rich cocoa 610 $abehavior 610 $a(?)-epicatechin 610 $aBDNF 610 $aplasma appearance 610 $aflavan-3-ol stereoisomers 610 $afermentation-related enzymes 610 $aangiotensin-converting enzyme (ACE) inhibitory activity 610 $atype 2 diabetes 610 $aCaMKII 610 $aexercise performance 610 $aanti-inflammatory properties 610 $a(+)-catechin 610 $abioactive compounds 610 $achiral separation 610 $aplasma 610 $aoxidative stress 610 $aantidiabetic capacity 610 $apolyphenols 610 $aoligopeptides 610 $aurine 610 $aprotein-phenol interactions 610 $apostprandial 610 $aworking memory 610 $aprocyanidins 610 $asimulated gastrointestinal digestion 610 $acocoa-based ingredients 610 $aone-compartment model 610 $acocoa beans 610 $aathlete 610 $abiomarkers 610 $apolyphenol 610 $ametabolic syndrome 610 $anutrition 610 $abioavailability 610 $aroasting 610 $aglucose metabolism 610 $acohort study 610 $aplasma nutrikinetics 610 $apharmacokinetics 610 $ahuman 610 $acocoa proteins 610 $ametabolites 610 $acocoa by-product 610 $ameal 610 $abioactive peptides 610 $aperformance 610 $aliquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (LC-ESI-QToF-MS) 610 $astarter culture 700 $aEllinger$b Sabine$4auth$01331940 702 $aZimmermann$b Benno$4auth 906 $aBOOK 912 $a9910404079303321 996 $aCocoa, Chocolate and Human Health$93040679 997 $aUNINA