Dietary proteins and phenolic compounds are commonly co-existing components that
readily interact with each other to yield complexes in a wide range of food systems. The …

Polyphenols are plant secondary metabolites, whose biological activity has been widely
demonstrated. However, the research in this field is a bit reductive, as very frequently the …

Polyphenols have become an intense focus of research interest due to their health-
beneficial effects especially in the treatment and prevention of several chronic diseases …

While many epidemiological studies have associated the consumption of polyphenols within
fruits and vegetables with a decreased risk of developing several chronic diseases …

Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin,
epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of …

This paper reviews recent human studies on the bioavailability of dietary flavonoids and
related compounds, including chlorogenic acids and ellagitannins, in which the identification …

Cocoa and its products are rich sources of polyphenols such as flavanols. These
compounds exert antioxidant and anti-inflammatory activities, accountable for cocoa health …

It is well known that cocoa and dark chocolate possess polyphenols as major constituents
whose dietary consumption has been associated to beneficial effects. In fact, cocoa and dark …

Diets in which plant foods, including berries, provide a relevant portion of caloric intake are
associated with a reduced risk of certain degenerative diseases like cancer and …

Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake
in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and …