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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 40 issue 2 (june 2019) : 143-149,   Doi: 10.18805/ag.R-1851

Health benefits of bioactive compounds from cocoa (Theobroma cacao)

S
Shahanas E
S
Seeja T Panjikkaran
S
Sharon C L
R
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.

ABSTRACT

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.

REFERENCES

  1. Baba, S., Osakabe, N., Natsume, M.,Muto,Y., Takizawa, T. and Terao, J. 2001. Absorption and urinary excretion of epicatechin after administration of different levels of cocoa powder or epicatechin in rats. J. Agric. Food Chem. 49: 6050–6056.
  2. Bernhoft, A., 2010. A brief review on bioactive compounds in plants. Novus Forlag, Oslo, Norway, 543P.
  3. Buijsse, B., Feskens, E.  J., Kok, F. J., and Kromhout, D. 2006. Cocoa intake, blood pressure, and cardiovascular mortality: The Zutphen Elderly Study. Arch Intern. Med. 166(4):  411–417.
  4. Heinrich,U., Neukam, K., Tronmer, H., and Stahl, W. 2006. Long term ingestion of high flavanol cocoa provides photoprotection against UV- induced erythema and improves skin condition in women.  J. Nutr. 136: 1565-1569.
  5. John, P., Vinson , J. A., and Zubic, L. 2011. Phenol Antioxidant Quantity and   Quality in Foods:  Cocoa, Dark Chocolate, and Milk Chocolate. J. Agric. Food Chem.47 (12): 4821- 4824.
  6. Martín, M. A.; Fernandez, E;  Ramos, S.;  Bravo, L.;  and  Goya, L. 2013. Cocoa flavonoid epicatechin protects pancreatic beta cell viability and function against oxidative stress. Mol. Nutr. Food Res. 58:  447–456.
  7. Murphy, K.J., Chronopoulos, A.K., Francis, M.A., Moriarty, H., and Pike, M.J.  2003. Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function. Am. J. Medi. Nutri. 72: 528–547.
  8. Olasope, T. M., Fadupin1, G. T., Olubamiwa, O. O., and Jayeola, C. O. 2016. Glucose lowering Potential of Cocoa Powder Intake-An Avenue for Positive Management of Diabetes Mellitus. Brit. J.  Med. and Med. Res. 16(2): 1-7.
  9. Patel, A. K., Rogers, J. T., and Haung, X.  2008.  Flavanols, mild cognitive impairment     and Alzheimer’s dementia. Int. J. Clin.  Exp. Med. 1: 181-191.
  10. Sokolov, A.N., Pavlova, M,A, Klosterhalfen, S., and  Enck, P.2013. Cerebral blood flow  response to flavanol rich  cocoa in healthy elderly humans. Neuropsychiatr.. Dis. Treatment. 4 : 433-444.
  11. Sunny, A. A. and   Latif, R. 2007. Effects of chocolate intake on Perceived Stress;   a Controlled Clinical Study. Inter. J.  Health Sci. Qassim University, Vol. 8, No. 4 (Oct-Dec 2014).
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    Research Article

    volume 40 issue 2 (june 2019) : 143-149,   Doi: 10.18805/ag.R-1851

    Health benefits of bioactive compounds from cocoa (Theobroma cacao)

    S
    Shahanas E
    S
    Seeja T Panjikkaran
    S
    Sharon C L
    R
    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.

    ABSTRACT

    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.

    REFERENCES

    1. Baba, S., Osakabe, N., Natsume, M.,Muto,Y., Takizawa, T. and Terao, J. 2001. Absorption and urinary excretion of epicatechin after administration of different levels of cocoa powder or epicatechin in rats. J. Agric. Food Chem. 49: 6050–6056.
    2. Bernhoft, A., 2010. A brief review on bioactive compounds in plants. Novus Forlag, Oslo, Norway, 543P.
    3. Buijsse, B., Feskens, E.  J., Kok, F. J., and Kromhout, D. 2006. Cocoa intake, blood pressure, and cardiovascular mortality: The Zutphen Elderly Study. Arch Intern. Med. 166(4):  411–417.
    4. Heinrich,U., Neukam, K., Tronmer, H., and Stahl, W. 2006. Long term ingestion of high flavanol cocoa provides photoprotection against UV- induced erythema and improves skin condition in women.  J. Nutr. 136: 1565-1569.
    5. John, P., Vinson , J. A., and Zubic, L. 2011. Phenol Antioxidant Quantity and   Quality in Foods:  Cocoa, Dark Chocolate, and Milk Chocolate. J. Agric. Food Chem.47 (12): 4821- 4824.
    6. Martín, M. A.; Fernandez, E;  Ramos, S.;  Bravo, L.;  and  Goya, L. 2013. Cocoa flavonoid epicatechin protects pancreatic beta cell viability and function against oxidative stress. Mol. Nutr. Food Res. 58:  447–456.
    7. Murphy, K.J., Chronopoulos, A.K., Francis, M.A., Moriarty, H., and Pike, M.J.  2003. Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function. Am. J. Medi. Nutri. 72: 528–547.
    8. Olasope, T. M., Fadupin1, G. T., Olubamiwa, O. O., and Jayeola, C. O. 2016. Glucose lowering Potential of Cocoa Powder Intake-An Avenue for Positive Management of Diabetes Mellitus. Brit. J.  Med. and Med. Res. 16(2): 1-7.
    9. Patel, A. K., Rogers, J. T., and Haung, X.  2008.  Flavanols, mild cognitive impairment     and Alzheimer’s dementia. Int. J. Clin.  Exp. Med. 1: 181-191.
    10. Sokolov, A.N., Pavlova, M,A, Klosterhalfen, S., and  Enck, P.2013. Cerebral blood flow  response to flavanol rich  cocoa in healthy elderly humans. Neuropsychiatr.. Dis. Treatment. 4 : 433-444.
    11. Sunny, A. A. and   Latif, R. 2007. Effects of chocolate intake on Perceived Stress;   a Controlled Clinical Study. Inter. J.  Health Sci. Qassim University, Vol. 8, No. 4 (Oct-Dec 2014).
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