Project Leader : Rosmawati Mat Shair
The seeds of Theobroma cacao were early recognised as a rich source of polyphenols, and procyanidins constitute at least 60% of the polyphenols in fresh beans. Recently, polyphenols have gained much attention owing to their antioxidant capacity (activate antioxidant enzymes, inhibit oxidases, free radical scavenging, and metal chelating) and their possible benefits to human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. The beneficial effects of polyphenols have been demonstrated in vivo using rats. Rats that consumed polyphenols along with excessive ethanol had significantly fewer and smaller liver lesions than rats that consumed alcohol alone. Indirectly, cocoa product intake such as chocolate, cake, and drink may reduce over-production of free radical scavengers and activate antioxidant enzymes caused by alcohol consumption.
OBJECTIVE
Biotech Glossary |
Bioinformatics |
Lab Protocol |
Notes |
Malaysia University |