3 – Cocoa Polyphenols

Publisher Summary Cocoa and cocoa-derived products as cocoa butter contain a various number of polyphenols and particularly flavonoids. This kind of compounds is widely found in variety of vegetables or fruits. If the presence of these components can be an explanation for the well-known “French paradox” provided by red wine, more healthy activities of polyphenols are well-documented. It is well-noticed that cocoa and cocoa-derived products are considered as a rich source of polyphenols. Polyphenols are classified into different groups as a function of the number of aromatic rings and the structural elements that bind these rings together. Distinctions are made between flavonoids, non-flavonoids, and phenolic acids. An increasing body of evidence supports the concept that dietary intake of polyphenols promotes health and attenuates or delays the onset of various diseases, including cardiovascular diseases, cancer, and other chronic diseases.