Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet

Cocoa diet modulates gut microbiota composition and improves intestinal health in Zucker diabetic rats

(2020) David Álvarez-Cilleros et al.   FOOD RESEARCH INTERNATIONAL

Impact of a Usual Serving Size of Flavanol-Rich Cocoa Powder Ingested with a Diabetic-Suitable Meal on Postprandial Cardiometabolic Parameters in Type 2 Diabetics—A Randomized, Placebo-Controlled, Double-Blind Crossover Study

(2019) Janina Rynarzewski et al.   Nutrients

Influence of Diet Enriched with Cocoa Bean Extracts on Physiological Indices of Laboratory Rats

(2019) Dorota Żyżelewicz et al.   MOLECULES

Relationship between Cocoa Intake and Healthy Status: A Pilot Study in University Students

(2019) Maria Rodríguez-Lagunas et al.   MOLECULES

Role of Theobromine in Cocoa’s Metabolic Properties in Healthy Rats

(2019) Mariona Camps-Bossacoma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review

(2019) Joanna Oracz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cocoa intake attenuates renal injury in Zucker Diabetic fatty rats by improving glucose homeostasis

(2019) David Álvarez-Cilleros et al.   FOOD AND CHEMICAL TOXICOLOGY

Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors

(2019) Maria Jaramillo Flores   Nutrients

Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity

(2019) Angela Marseglia et al.   Nutrients

Grinding levels of raspberry pomace affect intestinal microbial activity, lipid and glucose metabolism in Wistar rats

(2019) Bartosz Fotschki et al.   FOOD RESEARCH INTERNATIONAL

Preparations from purple carrots containing anthocyanins improved intestine microbial activity, serum lipid profile and antioxidant status in rats

(2019) Ewa Żary-Sikorska et al.   Journal of Functional Foods

Anti-inflammatory effects of flavonoids

(2019) Soheila J. Maleki et al.   FOOD CHEMISTRY

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

(2019) Oracz et al.   Antioxidants

Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans

(2019) Kathryn C. Racine et al.   Antioxidants

Influence of diet based on bread supplemented with raw and roasted cocoa bean extracts on physiological indices of laboratory rats

(2018) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins

(2018) Cinthya Nathaly Quiroz-Reyes et al.   Journal of Functional Foods

Protective Effects of Ellagitannin-Rich Strawberry Extracts on Biochemical and Metabolic Disturbances in Rats Fed a Diet High in Fructose

(2018) Bartosz Fotschki et al.   Nutrients

Effects of the intestinal microbial metabolite butyrate on the development of colorectal cancer

(2018) Xinqiang Wu et al.   Journal of Cancer

Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn

(2018) Joanna Oracz et al.   FOOD RESEARCH INTERNATIONAL

Short-term supplementation with flavanol-rich cocoa improves lipid profile, antioxidant status and positively influences the AA/EPA ratio in healthy subjects

(2018) Sergio Davinelli et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Effects of regular high-cocoa chocolate intake on arterial stiffness and metabolic characteristics during exercise

(2018) Masato Nishiwaki et al.   NUTRITION

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction

(2017) Ana S.P. Moreira et al.   FOOD CHEMISTRY

Cacao Polyphenols Potentiate Anti-Platelet Effect of Endothelial Cells and Ameliorate Hypercoagulatory States Associated with Hypercholesterolemia

(2017) Soo-Jin Kim et al.   JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY

Effect of cocoa's theobromine on intestinal microbiota of rats

(2017) Sandra Martín-Peláez et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

(2017) Ismara Santos ROCHA et al.   Food Science and Technology

Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

(2016) Dorota Żyżelewicz et al.   DRYING TECHNOLOGY

Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

(2016) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

(2016) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

(2016) John Edem Kongor et al.   FOOD RESEARCH INTERNATIONAL

Non enzymatic browning during cocoa roasting as affected by processing time and temperature

(2016) Giampiero Sacchetti et al.   JOURNAL OF FOOD ENGINEERING

Effect of a cocoa-enriched diet on immune response and anaphylaxis in a food allergy model in Brown Norway rats

(2016) Mar Abril-Gil et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Mechanisms by which cocoa flavanols improve metabolic syndrome and related disorders

(2016) Karen M. Strat et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Anthocyanins in Strawberry Polyphenolic Extract Enhance the Beneficial Effects of Diets with Fructooligosaccharides in the Rat Cecal Environment

(2016) Bartosz Fotschki et al.   PLoS One

Effect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and Humans

(2016) Luis Goya et al.   Nutrients

Ellagitannins and Flavan-3-ols from Raspberry Pomace Modulate Caecal Fermentation Processes and Plasma Lipid Parameters in Rats

(2015) Bartosz Fotschki et al.   MOLECULES

Prebiotic effects of cocoa fibre on rats

(2015) Malen Massot-Cladera et al.   Journal of Functional Foods

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

(2014) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding

(2014) Melanie R. Dorenkott et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Antiradical Activity of Different Cocoa and Chocolate Products: Relation with Lipid and Protein Composition

(2014) Silvia Vertuani et al.   JOURNAL OF MEDICINAL FOOD

The flavan-3-ol fraction of cocoa powder suppressed changes associated with early-stage metabolic syndrome in high-fat diet-fed rats

(2014) Naomi Osakabe et al.   LIFE SCIENCES

The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacaoL.), Depending on Variety, Growing Region, and Processing Operations: A Review

(2013) Joanna Oracz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

(2013) Dorota Żyżelewicz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Benefits of polyphenols on gut microbiota and implications in human health

(2013) Fernando Cardona et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Cardioprotective effects of cocoa: Clinical evidence from randomized clinical intervention trials in humans

(2013) Sara Arranz et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Cocoa Flavonoid-Enriched Diet Modulates Systemic and Intestinal Immunoglobulin Synthesis in Adult Lewis Rats

(2013) Malen Massot-Cladera et al.   Nutrients

Cocoa polyphenols suppress adipogenesis in vitro and obesity in vivo by targeting insulin receptor

(2012) S Y Min et al.   INTERNATIONAL JOURNAL OF OBESITY

Cocoa Polyphenols and Their Potential Benefits for Human Health

(2012) I. Andújar et al.   Oxidative Medicine and Cellular Longevity

Redox status expressed as GSH:GSSG ratio as a marker for oxidative stress in paediatric tumour patients

(2012) ONDREJ ZITKA et al.   Oncology Letters

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

(2011) Emmanuel Ohene Afoakwa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Polyphenol-Rich Strawberry Pomace Reduces Serum and Liver Lipids and Alters Gastrointestinal Metabolite Formation in Fructose-Fed Rats

(2011) Julia Jaroslawska et al.   JOURNAL OF NUTRITION

Antihypertensive Effect of a Polyphenol-Rich Cocoa Powder Industrially Processed To Preserve the Original Flavonoids of the Cocoa Beans

(2009) Elena Cienfuegos-Jovellanos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advanced separation methods of food anthocyanins, isoflavones and flavanols

(2009) Josep Valls et al.   JOURNAL OF CHROMATOGRAPHY A