Steinhaus, Daniel A. Mostofsky, Elizabeth Levitan, Emily B. Dorans, Kirsten S. Håkansson, Niclas Wolk, Alicja and Mittleman, Murray A. 2017. Chocolate intake and incidence of heart failure: Findings from the Cohort of Swedish Men. American Heart Journal, Vol. 183, p. 18.
Aprotosoaie, Ana Miron, Anca Trifan, Adriana Luca, Vlad and Costache, Irina-Iuliana 2016. The Cardiovascular Effects of Cocoa Polyphenols—An Overview. Diseases, Vol. 4, Issue. 4, p. 39.
Araujo, Quintino Reis De Gattward, James Nascimento Almoosawi, Suzana Parada Costa Silva, Maria das Graças Conceição Dantas, Paulo Alfredo De Santana and Araujo Júnior, Quintino Reis De 2016. Cocoa and Human Health: From Head to Foot—A Review. Critical Reviews in Food Science and Nutrition, Vol. 56, Issue. 1, p. 1.
Camps-Bossacoma, Mariona Abril-Gil, Mar Saldaña-Ruiz, Sandra Franch, Àngels Pérez-Cano, Francisco and Castell, Margarida 2016. Cocoa Diet Prevents Antibody Synthesis and Modifies Lymph Node Composition and Functionality in a Rat Oral Sensitization Model. Nutrients, Vol. 8, Issue. 5, p. 242.
Caprioli, Giovanni Fiorini, Dennis Maggi, Filippo Nicoletti, Marcello Ricciutelli, Massimo Toniolo, Chiara Prosper, Biapa Vittori, Sauro and Sagratini, Gianni 2016. Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon. International Journal of Food Sciences and Nutrition, Vol. 67, Issue. 4, p. 422.
Damm, Irina Enger, Eileen Chrubasik-Hausmann, Sigrun Schieber, Andreas and Zimmermann, Benno F. 2016. Fast and comprehensive analysis of secondary metabolites in cocoa products using ultra high-performance liquid chromatography directly after pressurized liquid extraction. Journal of Separation Science, Vol. 39, Issue. 16, p. 3113.
Dean, L.L. Klevorn, C.M. and Hess, B.J. 2016. Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts. Journal of Food Science, Vol. 81, Issue. 11, p. S2824.
Fernández-Vallinas, Sandra Miguel, Marta and Aleixandre, Amaya 2016. Long-term antihypertensive effect of a soluble cocoa fiber product in spontaneously hypertensive rats. Food & Nutrition Research, Vol. 60, Issue. 1, p. 29418.
Goya, Luis Martín, María Sarriá, Beatriz Ramos, Sonia Mateos, Raquel and Bravo, Laura 2016. Effect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and Humans. Nutrients, Vol. 8, Issue. 4, p. 212.
Hu, Yaxi Pan, Zhi Jie Liao, Wen Li, Jiaqi Gruget, Pierre Kitts, David D. and Lu, Xiaonan 2016. Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy. Food Chemistry, Vol. 202, p. 254.
Ju, Dan and Maskarinec, Gertraud 2016. Fruits, Vegetables, and Herbs.
Kieck, Julia S. Zug, Katharina L.M. Huamaní Yupanqui, H.A. Gómez Aliaga, R. and Cierjacks, Arne 2016. Plant diversity effects on crop yield, pathogen incidence, and secondary metabolism on cacao farms in Peruvian Amazonia. Agriculture, Ecosystems & Environment, Vol. 222, p. 223.
Martín, María Goya, Luis and Ramos, Sonia 2016. Preventive Effects of Cocoa and Cocoa Antioxidants in Colon Cancer. Diseases, Vol. 4, Issue. 1, p. 6.
Mellor, Duane D. and Naumovski, Nenad 2016. Effect of cocoa in diabetes: the potential of the pancreas and liver as key target organs, more than an antioxidant effect?. International Journal of Food Science & Technology, Vol. 51, Issue. 4, p. 829.
Mellor, D.D. 2016. Encyclopedia of Food and Health.
Wang, Lei Nägele, Thomas Doerfler, Hannes Fragner, Lena Chaturvedi, Palak Nukarinen, Ella Bellaire, Anke Huber, Werner Weiszmann, Jakob Engelmeier, Doris Ramsak, Ziva Gruden, Kristina and Weckwerth, Wolfram 2016. System level analysis of cacao seed ripening reveals a sequential interplay of primary and secondary metabolism leading to polyphenol accumulation and preparation of stress resistance. The Plant Journal, Vol. 87, Issue. 3, p. 318.
2016. Chocolate Science and Technology.
Aminuddin, Farhana Ali, Faisal Ismail, Amin Pei, Chong Pei and Hamid, Muhajir 2015. Cocoa Polyphenol-Rich Extract Enhances the Expression Levels of PPAR-γ in the Skeletal Muscle and Adipose Tissue of Obese-Diabetic Rats Fed a High-Fat Diet. International Journal of Pharmacology, Vol. 11, Issue. 4, p. 309.
Badrie, Neela Bekele, Frances Sikora, Elzbieta and Sikora, Marek 2015. Cocoa Agronomy, Quality, Nutritional, and Health Aspects. Critical Reviews in Food Science and Nutrition, Vol. 55, Issue. 5, p. 620.
Bordiga, Matteo Locatelli, Monica Travaglia, Fabiano Coïsson, Jean Daniel Mazza, Giuseppe and Arlorio, Marco 2015. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate. International Journal of Food Science & Technology, Vol. 50, Issue. 3, p. 840.
It has been over 10 years since the first mention in a medical journal about cocoa and chocolate as potential sources of antioxidants for health. During this time, cocoa has been found to improve antioxidant status, reduce inflammation and correlate with reduced heart disease risk; with these results, and its popularity, it has received wide coverage in the press. However, after 10 years of research, what is known about the potential health benefits of cocoa and what are the important next steps in understanding this decadent source of antioxidants?
This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.
Email your librarian or administrator to recommend adding this journal to your organisation's collection.
Full text views reflects the number of PDF downloads, PDFs sent to Google Drive, Dropbox and Kindle and HTML full text views.
Abstract views reflect the number of visits to the article landing page.
* Views captured on Cambridge Core between September 2016 - 24th April 2017. This data will be updated every 24 hours.