Evidence map›Paper›PMID 39687420›Full record

ArticleCurrent research in food science2024

Transformations of phenolic compounds in cocoa shell during

Silvia Cañas, Nicole Tosi, Vanesa Núñez-Gómez, Daniele Del Rio, Pedro Mena, Yolanda Aguilera, María A Martín-Cabrejas

Abstract read
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In one paragraph

Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers, 2 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed, 2 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed, 2 syntheses or guidelines pooled it.

  1. Pooled it
  2. Pooled it
  3. Article
  4. Off-Flavor Compounds in Fermented Cocoa: Impact of Overfermentation.Journal of agricultural and food chemistry · 2026
    Article
  5. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Silvia CañasDepartment of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
Nicole TosiHuman Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy.
Vanesa Núñez-GómezHuman Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy.
Daniele Del RioHuman Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy.
Pedro MenaHuman Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy.
Yolanda AguileraDepartment of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
María A Martín-CabrejasDepartment of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049, Madrid, Spain.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cocoa shell is a by-product generated by the cocoa processing industry, notable for its high content of phenolic compounds and methylxanthines, and recognized for their biological properties. The majority of cocoa phenolic compounds are not absorbed in the small intestine and reach the colon, where they can be catabolized by the gut microbiota, influencing their bioavailability and bioactivity. This research aimed to study the changes that phenolic compounds from cocoa shell flour (CSF) and extract (CSE) undergo during colonic fermentation after gastrointestinal digestion, using an

Indexed as

Cocoa by-productsFood ingredientsIntestinal healthIn vitro fecal fermentationMicrobial metabolismPolyphenol biotransformation

Identifiers

PMID39687420
PMCPMC11647107

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

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.