BENEFITS OF COCOA FOR METABOLIC DISORDERS

Theobroma cacao L. is a plant that has been used since ancient times and has been favoured by various peoples and civilisations throughout history. The composition of the cacao bean includes polyphenols, methylxanthines, lipids and other compounds, which vary according to the type of cacao. Polyphenols and methylxanthines are recognised to have many health benefits, particularly in promoting the prevention of cardiovascular and neurodegenerative diseases. Recent studies have highlighted their beneficial role in relation to metabolic disorders such as diabetes and overweight. After a brief discussion of cacao beans, this article reviews the latest research activities on the benefits of cacao beans in the treatment of gastrointestinal metabolic disorders.

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