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The use of flavonoids in cocoa beans for the prevention and treatment of diseases
Table of Contents
1. Properties of the bioactive compounds of cocoa beans
These natural organic compounds are found in plants and give them flavour, aroma and colour. Their quantity varies depending on the type, origin of the grain and the way it is processed. This bioactive chemical and its derivatives are phenolic compounds, but in addition to chocolate, they are also found, among others, in the leaves of green tea or grapes. Beneficial effects include antioxidants, antibodies, hypotensives or anti-inflammatory agents. They have been found to contain about 25 g of chocolate, which corresponds to about 2 g of bone marrow (G.G. Mohr-Kahaly, 2011).2. The health effects of chocolate
According to the guidelines of the European Parliament, chocolate products must not contain less than 35% of the dry cocoa mass. In the case of macronutrients, 3035% is cocoa fat (mainly stearin, palmitin), 5060% is carbohydrate and 510% is protein. On the other hand, chocolate gains adherents because it is a source of essential health compounds such as antioxidants, cocoa beans or mineral ingredients (potassium, magnesium, calcium, iron, zinc, honey and phosphoric acid). It has the added properties of anti-oxidant, anti-fouling and cocoa butter, and it can increase the concentration of cocoa, but at the same time, it produces cholesterol and fat, which is the main source of cholesterol, and is the product of cholesterol (which, according to the researchers, is at least 50% of the total protein content of 100 g/m2 in the body).3. Treatment and disease
In short, B. Cocoa's antioxidant activity is related to proanthocyanidins (which play a very important role in the proper functioning of the blood vessel endothelium and prevent the development of atherosclerosis). The antihypertensive action of the polyphenols in cocoa is associated with inhibiting lipid oxidation, significantly reducing the plasma lipid level, inhibiting the activation and aggregation of blood platelets (they play a vital role in lowering the pathogenesis of blood vessels), reducing blood pressure, stimulating the bioavailability of high levels of nitric oxide in the bloodstream, reducing heart rate, decreasing cholesterol levels, and reducing LDL-cholesterol.4. The effect of cocoa on insulin resistance
Consumption of adequate amounts of polyphenols may lead to a reduction in insulin resistance by increasing the bioavailability of nitric oxide and antioxidant effects (increasing the production of free radicals). Shah et al. 2017). Grassi and al. 2005). An example is a study by U.S. scientists who confirmed decreased resistance to insulin in women with type 2 diabetes who regularly consumed hot chocolate in precious flavonoids (D.D. Insulin resistance is also a health problem associated with reduced insulin sensitivity in tissues.5. Chocolate for the prevention and treatment of obesity and overweight
The ingredients found in cocoa, such as caffeine, theobromine, and theophylline, promote fat reduction by affecting carbohydrate and fat metabolism. Farhat et al. 2014). Chocolate may aid the weight loss process.
