Dark chocolate gets popularity for several decades due to its enormous health benefits. It
contains several health-promoting factors (bioactive components-polyphenols, flavonoids …

Chocolate has been a part of human consumption for millennia, serving as a confection,
medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and …

Growing consumer interest in healthy foods has led to an increased demand for bioactive
compounds derived from eco-technologies. This review highlighted two emerging …

Fortification of foods with phenolic compounds is becoming increasingly popular due to their
beneficial physiological effects. The biological activities reported include antioxidant …

This work aimed to determine the chemical and physical properties of 70% dark cocoa
chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied …

Grapefruit peel contains a high concentration of naringin-a potent antioxidant with strong
bioactive properties. In this study, a new type of functional chocolate fortified with grapefruit …

Limited oral bioavailability due to high hydrophilicity restricts the beneficial use of
Rosmaranic acid (RM) that is characterized by many biological and pharmacological effects …

Abstract The “Hydroxycinnamic Acids” chapter focuses on the occurrence, separation,
properties, food, and other applications of the main antioxidant compounds from this …

This study aimed to develop a functional delivery system based on dark chocolate for double
encapsulated extracts of four medicinal herbs, thereby creating a Nutraceutical Dark …

There is growing interest in reformulating a wide range of low moisture foods by replacing
saturated fats with mono-polyunsaturated fats. However, unsaturated fats are more prone to …