Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems

► Liposomes were prepared by high pressure homogenization using two different protocols. ► Clovamide and, in a minor extent, cocoa polyphenols inhibited lipid peroxidation. ► Homogenization led to clovamide isomerization, without loss of antioxidant activity. ► More than 50% of clovamide was englobed in liposomes. ► Liposomes are suggested as vehicle for clovamide in food and nutraceutical products.