Chemical composition of cupuassu (Theobroma grandiflorum) and cocoa (Theobroma cacao) liquors and their effects on streptozotocin-induced diabetic rats

► Cupuassu (T. grandiflorum) liquor is a promising cocoa (T. cacao) liquor substitute. ► Chemical composition and in vivo effects of both liquors were similar but not equal. ► Cocoa liquor presented higher polyphenol and saturated fatty acid contents. ► Lipid profile and body weight of STZ-diabetic rats were improved by both liquors. ► Plasma antioxidant capacity of STZ-diabetic rats was improved by both liquors.