Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 7 Issue 3

Cocoa and Hepatic Health

Nidhi Kaku

Clinical Nutritionist, Registered Dietitian, Certified Diabetes Educator, Mumbai, India

*Corresponding Author: Nidhi Kaku, Clinical Nutritionist, Registered Dietitian, Certified Diabetes Educator, Mumbai, India.

Received: February 06, 2023; Published: February 20, 2023

Abstract

Cocoa, in the form of chocolate is one of the most known and universally relished product. Cocoa is a rich source of phenolic compounds, especially flavanols. The consumption of cocoa flavonoids has multiple health benefits by contributing to preventing or decreasing the risk of chronic diseases like certain forms of cancer, cardiovascular diseases, immune conditions, neurological conditions, diabetes, obesity and ageing etc. This review is designed based on the recent researches, highlighting the potential health benefits of cocoa flavanols related to the different liver conditions along with the molecular mechanisms involved. This paper reflects the antioxidant, anti-carcinogenic, lipolytic and genetic-modulating properties of cocoa at the hepatic level. Cocoa, thus, has been linked to improving the hepatic health.

Keywords: Cocoa; Cocoa Flavanols; Hepatic Health; Dark Chocolate

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Citation

Citation: Nidhi Kaku. “Cocoa and Hepatic Health".Acta Scientific Nutritional Health 7.3 (2023): 52-56.

Copyright

Copyright: © 2023 Nidhi Kaku This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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