Cocoa and chocolate in human health and disease.

  title={Cocoa and chocolate in human health and disease.},
  author={David L Katz and Kim Doughty and Ather Ali},
  journal={Antioxidants & redox signaling},
  volume={15 10},
Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of the flavonoids determines antioxidant effects that scavenge reactive oxygen species, chelate Fe2+ and Cu+, inhibit enzymes, and upregulate antioxidant defenses. The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium via its effect on both acute and chronic… CONTINUE READING


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