Theobroma cacao L.: A FRUIT WITH COUNTLESS HEALTH BENEFITS
Resumo
Theobroma cacao L. is a widely appreciated ancient fruit, whose seeds represent a valuable economic resource for producing chocolate and cocoa butter. Although chocolate is known for its flavor and functional properties, the fruit pulp, transformed into cocoa honey after pressing, is still underutilized. The cocoa bean and the cocoa pulp have high nutritional value, rich in bioactive compounds, especially polyphenols, such as flavan-3-ols. Studies show that these compounds have several health benefits, including antioxidant and anti-inflammatory effects. Thus, in addition to its economic potential, the full use of cocoa contributes to the valorization of functional raw materials. This review explores the chemical composition of cocoa and cocoa honey, highlighting the factors that influence their composition and the benefits associated with their consumption.
