Polyphenols in cocoa ( Theobroma cacao L . )

@inproceedings{Hii2010PolyphenolsIC,
  title={Polyphenols in cocoa ( Theobroma cacao L . )},
  author={Ching L Hii and Chung Lim Law and S. Suzannah and Misnawi and Michael Cloke},
  year={2010}
}
Polyphenols have gained much interest recently due to its antioxidant capacity and possible benefits to human health such as anti-carcinogenic, anti-atherogenic, anti-ulcer, antithrombotic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic effects. Cocoa (Theobroma cacao L.) is a rich source of polyphenols and reported having high antioxidant activity than teas and red wines. Cocoa and its derived products (cocoa powder, cocoa liquor and chocolates) contain varied… CONTINUE READING