Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 33-42 |
| Journal | International Journal of Food Science and Technology |
| Volume | 53 |
| Issue number | 1 |
| Early online date | 25 Oct 2017 |
| DOIs | |
| Publication status | Published - Jan 2018 |
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Keywords
- Polyphenols
- Cocoa
- Sugar
- Bioavailability
- Reformulation
- Prebiotics
Cite this
Sugar and Cocoa: Sweet Synergy or Bitter Antagonisms : Formulating Cocoa and Chocolate Products for Health: A Narrative Review. / Mellor, Duane; Amund, Daniel; Georgousopoulou, Ekavi; Naumovski, Nenad.
In: International Journal of Food Science and Technology, Vol. 53, No. 1, 01.2018, p. 33-42.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Sugar and Cocoa: Sweet Synergy or Bitter Antagonisms
T2 - Formulating Cocoa and Chocolate Products for Health: A Narrative Review
AU - Mellor, Duane
AU - Amund, Daniel
AU - Georgousopoulou, Ekavi
AU - Naumovski, Nenad
PY - 2018/1
Y1 - 2018/1
N2 - The potential health effects of cocoa flavanols are well described. Ranging from reducing risk of developing type 2 diabetes and cardiovascular disease at population levels, moderating disease risk factors including endothelial function and lipid metabolism in clinical trials and mechanistic studies in laboratory studies highlighting target tissues and pathways. However, translating these benefits into public health messages is problematic, due to the high energy and sugar content of many cocoa products, including chocolate. This review considered the role of sugar in cocoa products, what are its physiological effects on bioavailability and bioactivity? Considering, then how cocoa products can be reformulated to reduce sugar intake, and the likely effects on beneficial effects of cocoa flavanols and consumer preferences. Ultimately, although interesting physiological effects are seen with cocoa flavanols, their use as a disease-modifying commodities may be limited the effect such products may have within an individual’s and populations overall dietary patterns.
AB - The potential health effects of cocoa flavanols are well described. Ranging from reducing risk of developing type 2 diabetes and cardiovascular disease at population levels, moderating disease risk factors including endothelial function and lipid metabolism in clinical trials and mechanistic studies in laboratory studies highlighting target tissues and pathways. However, translating these benefits into public health messages is problematic, due to the high energy and sugar content of many cocoa products, including chocolate. This review considered the role of sugar in cocoa products, what are its physiological effects on bioavailability and bioactivity? Considering, then how cocoa products can be reformulated to reduce sugar intake, and the likely effects on beneficial effects of cocoa flavanols and consumer preferences. Ultimately, although interesting physiological effects are seen with cocoa flavanols, their use as a disease-modifying commodities may be limited the effect such products may have within an individual’s and populations overall dietary patterns.
KW - Polyphenols
KW - Cocoa
KW - Sugar
KW - Bioavailability
KW - Reformulation
KW - Prebiotics
U2 - 10.1111/ijfs.13651
DO - 10.1111/ijfs.13651
M3 - Article
VL - 53
SP - 33
EP - 42
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 1
ER -