From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo
Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its healthy and sensory properties. Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, dryin...
| Autori principali: | , , , |
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| Natura: | Articolo |
| Lingua: | English |
| Pubblicazione: |
Frontiers Media S.A.
2017-09-01
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| Serie: | Frontiers in Immunology |
| Soggetti: | |
| Accesso online: | http://journal.frontiersin.org/article/10.3389/fimmu.2017.01207/full |