Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders
Élodie Jean-Marie, Didier Béreau, Jean-Charles Robinson
Foods
Abstract
<i>Theobroma cacao</i> L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent research activities highlighting promising strategies which modulated and prevented gastro-intestinal metabolism dysfunctions.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
polyphenols and methylxanthines prevent cardiovascular and neurodegenerative diseases
“Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases.”
polyphenols and methylxanthines modulate and prevent gastro-intestinal metabolism dysfunctions
“Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent res...”