Agricultural Reviews

  • Chief EditorPradeep K. Sharma

  • Print ISSN 0253-1496

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Agricultural Reviews, volume 40 issue 2 (june 2019) : 143-149

Health benefits of bioactive compounds from cocoa (Theobroma cacao)

Shahanas E, Seeja T Panjikkaran, Sharon C L, Remya P R
1Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Kerala, India
Cite article:- E Shahanas, Panjikkaran T Seeja, L C Sharon, R P Remya (2019). Health benefits of bioactive compounds from cocoa (Theobroma cacao). Agricultural Reviews. 40(2): 143-149. doi: 10.18805/ag.R-1851.
Cocoa is regarded as a super food due to its high nutrient content and proven health benefits. Cocoa beans are rich in carbohydrate (31%), protein (11%), fat (54%), fibre (16%) and minerals. Cocoa is a good source of bioactive compounds too. The major bioactive components are polyphenols constituted of flavanoids and non flavanoids. The bioactive components with rich antioxidants and anti-inflammatory activities contribute to various health benefits. The flavonoid rich chocolates improve peripheral vascular function. The consumption of cocoa or chocolate are beneficial in inhibiting the complex molecular process leading to cancer. Flavanoids in cocoa increases insulin sensitivity by improving endothelial function and reducing oxidative stress. The cocoa flavonoids also penetrate and accumulate in the brain regions involved in learning and memory. The knowledge on bioactive compounds in cocoa and cocoa products suggests that they could be consumed as a part of wholesome, health promoting nutritional food.
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