Review on the Biological and Bioactive components of Cocoa (Theobroma Cacao). Insight on Food, Health and Nutrition

Cocoa (Theobroma cacao) is a well-known tropical plant extensively cultivated for its beans, which are the primary raw material for chocolate production. This article aims to comprehensively review and analyze the bioactive compounds present in cocoa and their corresponding biological activities, highlighting their potential implications for human health. A systematic literature review was conducted to gather relevant research articles and reviews related to the bioactive compounds of cocoa and their biological activities. The databases used for the search included PubMed, Scopus, and Google Scholar, with keywords such as "cocoa bioactive compounds," "flavonoids," "theobromine," "antioxidant activity," and "cardiovascular health" used for data retrieval. The analysis revealed that cocoa is rich in bioactive compounds, such as flavonoids (e.g., catechins, epicatechins), methylxanthines (e.g., theobromine, caffeine), and polyphenols. These bioactive compounds have been associated with various biological activities, including potent antioxidant effects, anti-inflammatory properties, and vasodilation, which may positively influence cardiovascular health. The consumption of cocoa and its bioactive compounds may offer several health benefits due to their antioxidant, anti-inflammatory, and cardiovascular-protective properties. However, further research is necessary to fully understand the mechanisms of action and to determine appropriate dosage recommendations for harnessing the potential health benefits of cocoa.