Phytochemical component, and antioxidant and vasculo-protective activities of Taiwan cocoa polyphenols by different processing methods

Cocoa tree (Theobroma cacao L.) is a recently planted crop in Taiwan, country located East Asia. Taiwanese cocoa beans are appreciated globally because of their distinctive flavor and aroma. The effects the water extracts unfermented Taiwan (WUFCB) fermented roasted (WFRCB) on anti-oxidation, vascular protection, variation phytochemical components were investigated. Variations catechins WUFCB WFRCB examined by high performance liquid chromatography. values catechin compounds (epicatechin [EC]: 52.32 ± 0.56 mg/g, (C): 15.14 0.26 mg/g) approximately two times higher than those found (EC: 26.22 0.48 C: 4.56 0.10 mg/g), indicating that fermentation roasting steps caused decline WFRCB. In range 50–300 µg mL-1, both depict noncytotoxicity endothelial cells; they protect cells from H2O2-induced cytotoxicity as established MTT assay. Meanwhile, nitric oxide (NO) levels elevated WUFCB. addition, displayed radical scavenging acellular model inhibited increase reactive oxygen species (ROS) noted cell induced H2O2. Overall, significant protection associated with increased NO formation. decreased ROS generation against oxidative damage was attributed to abundant compounds. This study establishes polyphenol an effective complementary tool for preventing dysfunction cardiovascular disease.