Key Points
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In vitro digestion models permit the characterization of cocoa procyanidins during digestion under physiological conditions, caused by alimentary enzymes.
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Cultured cell models facilitate studies of small intestinal absorption and metabolism, as an important step towards elucidating the potential impact of these cocoa procyanidins on human health.
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Characterization of the digestive species of cocoa procyanidins forming as consequence of colonic fermentation provides useful information for future studies in vivo.
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The in vitro digestion models could act as a first directional influence on the reformulation of new cocoa products in order to achieve the required “nutrient profiles.”
Keywords
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Olivé, N.O., Casado, MJ.M. (2013). Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability. In: Watson, R., Preedy, V., Zibadi, S. (eds) Chocolate in Health and Nutrition. Nutrition and Health, vol 7. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-803-0_15
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