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Bioactive Molecules in Food pp 1–22Cite as

Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits

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Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

The genus Theobroma comprises about 20 species, among them cocoa (Theobroma cacao L.), with the highest economic importance, and cupuassu (T. grandiflorum), of growing interest. Chemical compositions of cocoa and cupuassu unprocessed fresh seeds, pulps, and products (chocolate and cupulate) are presented, and the effects of processing in profile and quantity of the bioactive compounds, namely polyphenols and methylxanthines, are discussed. Dietary consumption of cocoa and dark chocolate has been associated to beneficial effects on health, mainly related to polyphenols and their antioxidant and anti-inflammatory activities affecting important signaling pathways and also modulating intestinal microbiota. Vasodilation and cardioprotective effects of cocoa polyphenols are related to release of nitric oxide (NO) through activation of endothelial NO synthase. Significant improvement of insulin resistance and flow-mediated dilatation (FMD) and reductions in diastolic blood pressure and mean arterial pressure were reported. In particular, the effects of cocoa and cupuassu polyphenols on obesity and glucose metabolism are reviewed.

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Abbreviations

AA:

Arachidonic acid

ALT:

Alanine aminotransferase

AMPK:

AMP-activated protein kinase

AST:

Aspartate aminotransferase

BMI:

Body mass index

DW:

Dry weight

FA:

Fatty acid

FFA:

Free fatty acids

FMD:

Flow-mediated dilatation

FW:

Fresh weight

GK:

Glucokinase

GLP:

Glucagon-like peptide

GLUT:

Glucose transporter

GPx:

Glutathione peroxidase

GR:

Glutathione reductase

GS:

Glycogen synthase

GSK3:

Glycogen synthase kinase 3

HDLc:

High-density lipoprotein

HF:

High fat

HO-1:

Heme oxygenase-1

HOMA-B:

Homeostatic model assessment of cell function

IRS:

Insulin receptor substrate

JNK:

Jun N-terminal kinase

LDLc:

Low-density lipoprotein

MDA:

Malondialdehyde

MES-WAT:

Mesenteric white adipose tissue

NF-κB:

Nuclear factor kappa B

NO:

Nitric oxide

Nrf2:

Nuclear factor erythroid 2-related factor

PEPCK:

Phosphoenolpyruvate carboxykinase

ROS:

Reactive oxygen species

SOD:

Superoxide dismutase

T2D:

Type 2 diabetes

Tb/Cf ratio:

Theobromine/caffeine ratio

TBARS:

Thiobarbituric acid reactive substances

TC:

Total cholesterol

TG:

Triacylglycerol

TLR4:

Toll-like receptor 4

UCP:

Uncoupling protein

VLDLc:

Very low-density lipoprotein

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Authors and Affiliations

  1. Department of Food Science and Experimental Nutrition, University of São Paulo, Av. Prof. Lineu Prestes, 580. Bloco 13A, Butantã, São Paulo, CEP 05508-000, Brazil

    Maria Inés Genovese & Helena Rudge de Moraes Barros

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  1. Maria Inés Genovese
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  2. Helena Rudge de Moraes Barros
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Correspondence to Maria Inés Genovese .

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  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Genovese, M.I., Barros, H.R.d.M. (2017). Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_15-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_15-1

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