Despite the health benefits associated with the ingestion of the bioactive compounds in
cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans …

Innate immunity impairment led to disruption in cascade of signaling pathways upregulating
pro-inflammatory cytokines, diminish interferons, depleted natural killer cells and activate …

Increasing evidence suggests that regular consumption of coffee, tea and dark chocolate
(cacao) can promote brain health and may reduce the risk of age-related neurodegenerative …

The usage of boron-doped diamond (BDD) material has found to be very attractive in
modern electroanalytical methods and received massive consideration as perspective …

Increasing evidence support a beneficial role of cocoa and cocoa products on human
cognition, particularly in aging populations and patients at risk. However, thorough reviews …

Cocoa is widely known for its health benefits, but its neurocognitive impact remains
underexplored. This preclinical study aimed to investigate the effects of cocoa and cocoa …

Nutritional qualities of cocoa have been acknowledged by several authors; a particular focus
has been placed on its high content of flavanols, known for their excellent antioxidant …

The quality of cocoa depends on both the origin of the cacao and the processing stages. The
roasting process is critical because it develops the aroma and flavor, changing the beans' …

Methylxanthines (MTX) are purine derived xanthine derivatives. Whereas naturally occurring
methylxanthines like caffeine, theophylline or theobromine are widely consumed in food …

Stroke leads to long term sensory, motor and cognitive impairments. Most patients
experience some degree of spontaneous recovery which is mostly incomplete and varying …