ArticleAntioxidants (Basel, Switzerland)2019
Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans.
Article in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 17 citations in OpenAlex.
- Epicatechin and High-Molecular Weight Fraction Do Not Recapitulate the Antiobesity and Antidiabetes Activities of Whole Cocoa Extract.Journal of agricultural and food chemistry · 2026Article
- Sex-Specific Effects of Cocoa on Hepatic Redox Regulation and Lipid Homeostasis in High-Fat Diet-Fed Mice.Molecular nutrition & food research · 2026Article
- Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase AJournal of the science of food and agriculture · 2026Article
- Antioxidants in Cocoa.Antioxidants (Basel, Switzerland) · 2020Article
- Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis.Antioxidants (Basel, Switzerland) · 2020Article
- Article
- Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study.Antioxidants (Basel, Switzerland) · 2020Article
- Blueberry intervention mitigates detrimental microbial metabolite trimethylamine N-oxide by modulating gut microbes.BioFactors (Oxford, England)Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
Abstract
Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.