Health beneficial effects of cocoa phenolic compounds: a mini-review

- Cocoa flavanols could exert health beneficial effects.
- Modulatory effects exerted by cocoa flavanols could prevent chronic diseases.
- Preventive effects of cocoa against chronic diseases involve different mechanisms.
- Mechanistic studies and clinical trials with cocoa and its flavanols are needed.

Cocoa is a widely consumed food and a rich source of phenolic compounds, especially flavanols (a type of flavonoid). Different studies have shown that cocoa possesses health beneficial effects by contributing to prevent chronic diseases such as cancer, cardiovascular and neurodegenerative diseases, diabetes, obesity and ageing. However, contradictory results have been reported, which makes necessary to perform well-controlled clinical trials and mechanistic studies to fully understand the potential health beneficial effects of cocoa. This work reviews recent studies on the health benefits of cocoa flavanols related to the prevention of relevant chronic diseases, and discusses the potential molecular mechanisms of action.