Antioxidant and antiradical properties of extracts derived from cocoa bean

Abstract

Plant phenolic compounds are important low molecular mass antioxidants coming from the diet. They are widely found in fruits, vegetables, cereals, tea, wine, chocolate and chocolate products and over the last few years have been the focus of a number of studies concerning their potential to reduce the morbidity due to some cancers or heart diseases as a result of their antioxidant activity (Caillet et al., 2011). Cocoa polyphenols, mainly flavanols and procyanidins, have been reported in many studies as bioactive compounds with antioxidant, antiradical and anticarcinogenic properties (Record et al., 2003; Oloyede and Abimbade, 2014). They have been shown to protect against diseases like coronary heart disease, cancer, neurodegenerative disorders, mostly as a result of their antioxidant and antiradical properties (Bruna et al., 2009). Additionally, cocoa polyphenols have been suggested to have a positive influence on cardiovascular health through lowering the rate of low-density lipoprotein (LDL) oxidation and inhibition of platelet activation (Radojčič Redovniković et al., 2009).