Wednesday, February 15, 2017

Procyanidins in cocoa and chocolate

Chocolates and cocoas contain substantial amounts of procyanidins, and thus belong in the category of flavonoid-rich foods.

Recent advancements in the identification and isolation of procyanidins, especially oligomeric procyanidins, from chocolate and cocoa have facilitated the investigation of individual procyanidin fractions with regard to their potential cardiovascular health benefits. Procyanidin suppress multiple activities that lead to cardiovascular disease by inhibiting the development of blood platelets or clotting factors and thus helping reduce heart disease.

Dimeric A type Procyanidin
This phytochemical also responsible fro blood vessel dilation, thus promoting blood flow and reducing their risk of heart disease.

Procyanidins present in large amounts in some dark chocolate brand cocoa powder made with beans that have not been overly fermented, alkalized or roasted at high temperature, demonstrated an anti-inflammatory effect on artery blood flow.

Procyanidins in cocoa include the B1, and B2 types as well as B5 dimers and C1 trimer, together with high levels of longer-chain polymers with four or more monomeric units.
Procyanidins in cocoa and chocolate
at
Labels: , , ,

The most popular articles

  • Modern History of Chocolate Milk
    The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. The processing required both in t...
  • Expeller pressed cocoa butter
    Expeller cocoa butter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
  • Purple cocoa beans
    Purple beans refer to low quality beans with purple color. The main reason for purple bean is a lack of adequate fermentation. When harves...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...

Other interesting articles

  • Food Science Avenue
    Carrageenan, extracted from red seaweeds, stands as a leading hydrocolloid in the realm of food technology. Its applications span a variety of culinary are...
  • Food Technology and Processing
    Carbonation is a critical sensory element in beverages, enhancing their overall appeal by elevating aroma and creating a distinctive mouthfeel often descri...
  • Food Science and Human Nutrition
    Calcium is an essential mineral in the human body, found in two primary forms: bound calcium in bone tissue and free, ionized calcium in the blood and soft...
  • Shortnotes of History
    The history of hybrid vehicles spans more than a century, showcasing humanity's ingenuity in combining multiple power sources for efficient transportation....