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Palabras clave – provistas por la editorial

cocoa; chocolate; polyphenols; antioxidants; melanoidins; theobroma cacao L.; total phenolic compounds; antioxidant capacity; metal-chelating ability; fourier transform infrared spectroscopy; flavan-3-ol; procyanidin; α-glucosidase; melanoidin; Maillard reaction; (–)-epicatechin; borderline hypertensive rats; nitric oxide; redox balance; iron; Nrf2; PPAR-γ; open field; cocoa by-products; cherry extract; oxidative stress; human endothelial cell; roasting; catechin; epicatechin; total phenolic content; Criollo cocoa; kinetic; flavonoids; cocoa extract; ischemia-reperfusion injury; apoptosis; inflammatory markers; conching; milk chocolate; milk powder; protein; antioxidant activity; solid–liquid kinetic extraction; polyphenol oxidase; cocoa polyphenols; heat treatment; enzyme inactivation; n/a