Cocoa Polyphenols: Chemistry, Bioavailability and Effects on Cardiovascular Performance

Area of Science:

• Food Science
• Nutritional Biochemistry
• Pharmacology

Background:

• Cocoa beans possess a complex profile of phenolic compounds.
• These compounds undergo significant changes during cocoa and chocolate manufacturing.
• Phenolic compounds are associated with various biological activities.

Purpose of the Study:

• To review the phenolic composition of cocoa beans.
• To examine the impact of processing on phenolic compounds.
• To summarize the biological effects of cocoa phenolics, including cardiovascular and sports performance.

Main Methods:

• Literature review of recent publications.
• Analysis of qualitative and quantitative data on cocoa phenolics.
• Examination of in vitro and in vivo studies on biological effects.

Main Results:

• Detailed discussion of phenolic compound classes in cocoa beans.
• Description of modifications in phenolic profiles during fermentation, drying, roasting, and alkalization.
• Highlighting research on cocoa flavanols' positive effects on cardiovascular health and endothelial function.
• Inclusion of recent findings on cocoa's role in sports performance.

Conclusions:

• Cocoa processing significantly alters phenolic compound profiles.
• Cocoa phenolics, especially flavanols, demonstrate beneficial effects on cardiovascular health.
• Emerging evidence suggests a positive impact of cocoa consumption on athletic performance.