LEADER 03812nam  2200949z- 450 
001 9910557141503321
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035   $a(CKB)5400000000040644
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68555
035   $a(EXLCZ)995400000000040644
100   $a20202105d2021      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aAntioxidants in Cocoa
210  1$aBasel, Switzerland :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2021.
215   $a1 electronic resource (170 pages)
311   $a3-0365-0232-7 
311   $a3-0365-0233-5 
330   $aThis 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.
606   $aResearch
606   $aBiology
606   $aFood$xSocial aspects
610   $acocoa
610   $achocolate
610   $apolyphenols
610   $aantioxidants
610   $amelanoidins
610   $atheobroma cacao L.
610   $atotal phenolic compounds
610   $aantioxidant capacity
610   $ametal-chelating ability
610   $afourier transform infrared spectroscopy
610   $aflavan-3-ol
610   $aprocyanidin
610   $a?-glucosidase
610   $amelanoidin
610   $aMaillard reaction
610   $a(-)-epicatechin
610   $aborderline hypertensive rats
610   $anitric oxide
610   $aredox balance
610   $airon
610   $aNrf2
610   $aPPAR-?
610   $aopen field
610   $acocoa by-products
610   $acherry extract
610   $aoxidative stress
610   $ahuman endothelial cell
610   $aroasting
610   $acatechin
610   $aepicatechin
610   $atotal phenolic content
610   $aCriollo cocoa
610   $akinetic
610   $aflavonoids
610   $acocoa extract
610   $aischemia-reperfusion injury
610   $aapoptosis
610   $ainflammatory markers
610   $aconching
610   $amilk chocolate
610   $amilk powder
610   $aprotein
610   $aantioxidant activity
610   $asolid-liquid kinetic extraction
610   $apolyphenol oxidase
610   $acocoa polyphenols
610   $aheat treatment
610   $aenzyme inactivation
615  0$aResearch.
615  0$aBiology.
615  0$aFood$xSocial aspects.
702   $aOracz$b Joanna
702   $aZ?yz?elewicz$b Dorota
906   $aBOOK
912   $a9910557141503321
996   $aAntioxidants in Cocoa$93034924
997   $aUNINA