Ehind these deaths have been cardiovascular disease, cancer, chronic respiratory illnesses and diabetes [1]. Therefore, new tactics really should be developed and implemented as a way to avoid, suppress, or mitigate the progression of NCDs. In this context, plant-based compounds happen to be presented as an appealing strategy to fight a few of the mechanisms involved in illness onset and development because they contain a sizable quantity of phytochemicals andmicronutrients, which have demonstrated distinct biological activities, which include oxidative stress and inflammatory response regulation [2, 3]. A very good instance of a plant-based material with exceptional potential for antioxidant capacity intervention is Theobroma cacao L. because of the substantial group of phenolic compounds reported in cocoa. Even though most studies agree that they’re flavanols (mostly epicatechin and catechin), also as flavonols (for example quercetin and some of its derivates), the other compounds in the polyphenols group (for example anthocyanins, flavanones, flavones and phenolic acids) are reported in trace concentrations or not reported in most papers [4, five, six, 7]. Figure 1 shows the chemical structure in the main phenolic compounds present in cocoa and its derivatives reported in prior studies. Corresponding author. E-mail address: [email protected] (M. Gil). https://doi.org/10.1016/j.heliyon.2021.e07738 Received 17 December 2020; Received in revised form 26 March 2021; Accepted four August 2021 2405-8440/2021 The Coccidia Inhibitor Source Authors. Published by Elsevier Ltd. This really is an open access write-up below the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/).M. Gil et al.Heliyon 7 (2021) eFigure 1. Chemical structure with the key phenolic compounds present in cocoa and derivatives reported in previous research [4, 8].Nonetheless, polyphenol content is considerably impacted by factors including cocoa range, postharvest treatments, industrialization methods and distinctive varieties of cocoa derivatives (chocolate, powder and cocoa liquor), among other folks. Varieties which include Forastero are connected using a greater concentration of polyphenols compared to the Criollo variety, which presents a low content material of anthocyanins. Additional, some research [9, 10] have reported that significantly less catechins are located in Criollo than in Upper Amazon Forastero, Reduce Amazon Forastero, Nacional and Trinitario varieties. Postharvest remedies for example fermentation (where pH levels and temperature are modified) impact polyphenols’ stability, although also advertising -glucosidase activity. Glucosidase acts around the glycosidic bondpresent in flavonoids, hydrolyzing them to aglycones and making sugars (for instance arabinose and galactose), which are reactions that take location primarily through embryo death [11, 12]. Additional, (-)-epicatechin has been reported to become one on the catechins most impacted, just after pre-conditioning and fermentation, by oxidation and polymerization reactions [13]. Very simple flavonols endure from degradation through drying processes because of the action of polyphenol oxidase and migration throughout water removal [14, 15]. Industrialization methods such as alkalinization from the nibs, HDAC4 Inhibitor Gene ID liquor or cocoa powder could promote polyphenol oxidization, resulting within a reduce flavanol content material, where (-)-epicatechin, (-catechin, and catechin dimers would be the most sensitive to degradation [10]. Around the otherM. Gil et al.Heliyon 7 (2021) eFigure 1. (continued).M. Gil et al.Heliyon 7 (2021) ehand, it has been reported that quercetin could be the flavonol that u.