ReviewInternational journal of molecular sciences2022
From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action.
Review in International journal of molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
29 citing papers in PubMed, 75 citations in OpenAlex.
- Dark Chocolate Mitigates Premenstrual Performance Impairments and Muscle Soreness in Female CrossFitNutrients · 2025Trial
- Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems.Journal of the science of food and agriculture · 2026Article
- Theoretical Analysis of Electronic, Vibrational Properties, and Noncovalent Interactions in Methylxanthines: Monomers to Antiparallel Dimers.ACS omega · 2026Article
- The effects of cocoa products in individuals with metabolic syndrome and related diseases: a systematic review and meta-analysis.Journal of diabetes and metabolic disorders · 2026Review
- Phenolic Profile and Antioxidant Activity of Chocolates Supplemented with Bioactive Ingredients.Foods (Basel, Switzerland) · 2026Article
- Development and Validation of a Rapid High-Performance Liquid Chromatography Method for Simultaneous Determination of Methylxanthines and Flavanols in Cocoa Husk Tea.Molecules (Basel, Switzerland) · 2026Article
- Fermentation and chemical composition as determinants of genetic and biochemical variation in cocoa (Theobroma cacao L.) bean colour.Scientific reports · 2026Article
- The potential role of adenosinergic pathway and methylxanthines in Parkinson's disease: Blowing in the wind or not.Purinergic signalling · 2026Review
- Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content.Journal of food science · 2026Article
- Beyond Taste: The Impact of Chocolate on Cardiovascular and Steatotic Liver Disease Risk Factors.Nutrients · 2026Review
- Diabetic cardiomyopathy: Mechanistic insights on molecular pathways and emerging therapeutic approaches.Heart failure reviews · 2025Review
- Cocoa shell extract supplementation in hypertensive rats induces outward hypertrophic remodelling in mesenteric resistance arteries, reducing fibrosis.Experimental physiology · 2025Article
- Association between dietary intake and urinary concentrations of caffeine and caffeine metabolites and elevated serum prostate-specific antigen (PSA) among men at risk for prostate cancer.Cancer causes & control : CCC · 2025Article
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- AI technologies shaping the future of the cocoa industry from farm to fork: a comprehensive review.Food science and biotechnology · 2025Review
- The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao.Foods (Basel, Switzerland) · 2025Article
- Progress in Methylxanthine Biosynthesis: Insights into Pathways and Engineering Strategies.International journal of molecular sciences · 2025Review
- The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters.FEMS yeast research · 2025Review
- Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders.Food chemistry: X · 2024Article
- Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
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 negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa's transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.
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What OpenQuestion holds
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.