Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits

Abstract

The genus Theobroma comprises about 20 species, among them cocoa (Theobroma cacao L.), with the highest economic importance, and cupuassu (T. grandiflorum), of growing interest. Chemical compositions of cocoa and cupuassu unprocessed fresh seeds, pulps, and products (chocolate and cupulate) are presented, and the effects of processing in profile and quantity of the bioactive compounds, namely polyphenols and methylxanthines, are discussed. Dietary consumption of cocoa and dark chocolate has been associated to beneficial effects on health, mainly related to polyphenols and their antioxidant and anti-inflammatory activities affecting important signaling pathways and also modulating intestinal microbiota. Vasodilation and cardioprotective effects of cocoa polyphenols are related to release of nitric oxide (NO) through activation of endothelial NO synthase. Significant improvement of insulin resistance and flow-mediated dilatation (FMD) and reductions in diastolic blood pressure and mean arterial pressure were reported. In particular, the effects of cocoa and cupuassu polyphenols on obesity and glucose metabolism are reviewed.