Health beneficial effects of cocoa phenolic compounds: a mini-review

被引：25

作者：

Angeles Martin, Maria ^{[1
]}

Ramos, Sonia ^{[1
]}

机构：

[1] CSIC, Inst Food Sci & Technol & Nutr ICTAN, Dept Metab & Nutr, Jose Antonio Novais 10,Ciudad Univ, Madrid 28040, Spain

来源：

CURRENT OPINION IN FOOD SCIENCE | 2017年 / 14卷

关键词：

DIABETIC FATTY RATS; DIET-INDUCED OBESITY; OXIDATIVE STRESS; BLOOD-PRESSURE; CHOCOLATE CONSUMPTION; CARDIOVASCULAR HEALTH; COGNITIVE FUNCTION; IN-VIVO; FLAVANOL CONSUMPTION; INSULIN-RESISTANCE;

D O I：

10.1016/j.cofs.2016.12.002

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Cocoa is a widely consumed food and a rich source of phenolic compounds, especially flavanols (a type of flavonoid). Different studies have shown that cocoa possesses health beneficial effects by contributing to prevent chronic diseases such as cancer, cardiovascular and neurodegenerative diseases, diabetes, obesity and ageing. However, contradictory results have been reported, which makes necessary to perform wellcontrolled clinical trials and mechanistic studies to fully understand the potential health beneficial effects of cocoa. This work reviews recent studies on the health benefits of cocoa flavanols related to the prevention of relevant chronic diseases, and discusses the potential molecular mechanisms of action.

引用

页码：20 / 25

页数：6

共 59 条

[1]

Transcriptomics expression analysis to unveil the molecular mechanisms underlying the cocoa polyphenol treatment in diet-induced obesity rats [J].