Cocoa, Chocolate, and Human Health

A collection of 14 articles published by German authors in a special journal issue, offers an overview on the latest research findings concerning cocoa and its impact on health. Cocoa, along with cocoa-infused foods such as chocolate, boasts a notable richness in flavanols. Many of the studies within this collection shift their focus from individual compounds to cocoa as a whole, sometimes enriched with polyphenols. The observed effects cannot be attributed to a solitary constituent but rather underscore the effectiveness of cocoa as a functional food.
The influence of cocoa on various aspects of health, including hearing problems, exercise performance, and the metabolic syndrome, is explored with a spectrum of results. Some evidence suggests that cocoa flavanols have the potential to modulate risk factors associated with the metabolic syndrome, such as hypertension and disruptions in glucose and lipid metabolism. It's important to note that the technical processes involved in cocoa production can impact its chemical composition. Throughout the stages of ripening and post-harvest processing, encompassing fermentation, drying, and roasting of cocoa beans, chemical transformations occur to varying degrees, affecting nearly all of its components. Chocolate, arguably the most popular cocoa product, undergoes significant losses in polyphenols and vitamin E over an 18-month storage period. Nevertheless, these changes in composition are accompanied by alterations in sensory profiles, while the flavor remains within an acceptable range.