Jean-Marie Elodie, Bereau Didier, Robinson Jean-Charles
Laboratoire COVAPAM, UMR Qualisud, Université de Guyane, 97300 Cayenne, France.
Foods. 2021 Aug 31;10(9):2049. doi: 10.3390/foods10092049.
L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent research activities highlighting promising strategies which modulated and prevented gastro-intestinal metabolism dysfunctions.
可可树是一种古老的栽培植物，在历史上被不同人群食用。可可豆是世界上消费最多的产品即巧克力中的基本原料。其成分包括多酚、甲基黄嘌呤、脂质和其他化合物，这些化合物的质量和数量可能会根据品种或种植区域等标准而有所不同。多酚和甲基黄嘌呤因对许多健康有益而闻名，特别是通过预防心血管疾病和神经退行性疾病。最近的研究强调了它们在饮食代谢紊乱（如糖尿病和体重增加）中的积极作用。在简要介绍可可豆之后，本综述概述了近期的研究活动，重点介绍了调节和预防胃肠代谢功能障碍的有前景的策略。
