Selected Mesoamerican Crops - Anti-Obesity Potential and Health Promotion. A Review.

Mesoamerica is the center of origin of a great number of food crops that nowadays are part of a healthy diet. Pre-Columbian civilizations utilized more than 90% of these foods as ingredient or in main dishes, as well as for remedies and religious ceremonies. Since several years ago, Mesoamerican foods have been recognized by their outstanding concentration of bioactive compounds, including, phenolic compounds, pigments, essential fatty acids, amino acids, peptides, carbohydrates and vitamins, which provide a great number of health benefits. As a result of their unique composition, these ancient crops have several positive effects, such as hypoglycemic, antioxidant, anti-obesity, anti-inflammatory, anti-ageing, neuroprotective, anti-diarrheal, and anti-hypercholesterolemic capacity. Hence, this review is focused mainly in the anti-obesity and antioxidant potential of some of the most cultivated, harvested, as well as commercialized and consumed, food crops native of Mesoamerica, like, nopal and its fruit (Opuntia ficus indica spp.), chia (Salvia hispanica L.), pumpkin (Cucurbita spp.) and cacao (Theobroma cacao).

From chocolate to palm oil: The future of Indonesia's cocoa plantations.

Indonesia is the world's third largest cocoa producer, but production is decreasing since 2011. We revisited cocoa farmers for an environmental assessment in Luwu Timur, Sulawesi, 7 months after a socio-economic survey on cocoa certification outcomes and observed many cocoa plantations being converted into oil palm and maize. Including our field data as well as secondary data on commodity prices and yields, we outline reasons for cocoa conversion, potential consequences for biodiversity, and assess the future outlook for the Indonesian cocoa sector. Low cocoa productivity, volatile cocoa prices and higher revenue for oil palm, among others, drive land-use change. If shade trees are cut during cocoa conversion, it may have negative implications for biodiversity. Solutions to low soil fertility, omnipresent pests and diseases, and stable producer prices are needed to increase profitability of cocoa and prevent conversion of cocoa agroforests to oil palm monocultures.

Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness.

The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cacao fruit, such as pods, beans, nibs, and cacao shells, require specific treatment conditions and analytical techniques. This review presents a comprehensive comparison of extraction processes and analytical techniques used to identify and quantify polyphenols from various parts of the cacao fruit. Additionally, it highlights the environmental impact of these methods, exploring the challenges and opportunities in selecting and utilizing extraction, analytical, and impact assessment techniques, while considering polyphenols' yield. The review aims to provide a thorough overview of the current knowledge that can guide future decisions for those seeking to obtain polyphenols from different parts of the cacao fruit.

A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.

Cocoa (Theobroma cacao, L.) represents an important market that gained relevance and became an esteemed commodity thanks to cocoa powder, chocolate, and other related products. This work analyzed 59 cocoa powder samples from the European market. Three distinct subgroups were identified: organic or conventional, alkalized or not alkalized, and raw or roasted processing. The impact of the technological process on their pH, color, and compositional traits, as well as their content of biogenic amines and salsolinol, was evaluated. The phenolic fraction was also investigated through both common and emerging methods. The results depict that the influence of the agronomical practices (organic/conventional) did not significantly (p < 0.05) affect the composition of the cocoa powders; similarly, the roasting process was not a determinant of the compounds traced. On the other hand, the alkalinization process greatly impacted color and pH, no matter the cocoa's provenience or obtention or other processes, also resulting in reducing the phenolic fraction of the treated samples. Principal component analysis confirmed that the alkali process acts on pH, color, and phenolic composition but not on the content of other bioactive molecules (biogenic amines and salsolinol). All the samples were safe, while the alkalized powders saw a great reduction in beneficial biocompounds. A novel strategy could be to emphasize on the label whether cocoa powder is non-alkalized to meet the demand for more beneficial products.

Growing cocoa in semi-arid climate and the rhythmicity of stem growth and leaf flushing determined by dendrometers.

This study investigated the performance of cocoa trees within an irrigated cocoa plantation situated in the semi-arid region of Bahia, Brazil. Two treatments were compared: "full sun," where cocoa trees were not shaded, and "shade," where trees were covered with a shading net absorbing 30 % of the radiation. The number of leaves and the leaf area index (LAI) were assessed using destructive method on 8 trees. In addition, new flushing of leaves, categorized into four flushing stages, were assessed visually on a weekly basis during two years. The variation of the stem diameter was measured using dendrometer sensors (n = 12 trees). Yield parameters like dry bean yield and number of fruits (healthy and aborted) were assessed on 40 trees per treatment. Both treatments, performed well in the semi-arid region. Generative parameters, such as dry bean yield (±2,000 kg/ha), fruit healthy and abortion rate per plot, were unaffected by full sun and shade treatments. The treatments showed high fruit abortion rates of (±60 %), showing that there's still much room for yield optimization. Additionally, stem diameter of the trees showed a significant reduction of the stem growth (daily increase of stem diameter) and maximum daily shrinkage (daily variation of stem diameter) during the flushing of new leaves. This implies that the emergence of new leaves significantly influences stem growth, consequently affecting the fruits which are growing on the stem. This assumption was corroborated by the significantly increased fruit abortion rate during the flushing of new leaves (stages 1 & 2). These findings highlight the potential of dendrometers to quantify this effect what can be used in future to optimize management practices. By doing so, more effective strategies can be developed to enhance cocoa yield and overall productivity in semi-arid regions.

Inclusion of cocoa bran in the diet of lambs and its effect on reproductive parameters.

The objective of the study was to evaluate the effect of the inclusion of cocoa bran in the diet of lambs and its effect on reproductive parameters. For this, 40 lambs were randomly assigned to four treatments, and including 0, 10, 20 and 30% levels of cocoa bran in the concentrate. Blood was collected to measure cholesterol and testosterone and semen for physical and morphological evaluation; testicular biometry and morphometry were also evaluated. There was significant difference (P < 0.05) in body weight and tubulosomatic index between the lambs in the control treatment and those in the 30% cocoa bran treatment. There was no difference in testicular biometry, physical and morphological parameters of fresh semen, testicular morphometry, and volumetric ratio between lambs in all the treatments (P < 0.05). In addition, there was no difference in plasma cholesterol or testosterone concentration (P > 0.05). Thus, it is possible to include up to 30% of cocoa bran in diet without affecting the reproductive parameters of lambs.

Cocoa and Polyphenol-Rich Cocoa Fractions Fail to Improve Acute Colonic Inflammation in Dextran Sulfate Sodium-Treated Mice.

SCOPE: A study is conducted to determine the anti-inflammatory effects of cocoa and polyphenol-rich cocoa fractions in the dextran sulfate sodium (DSS)-induced mouse model of acute colonic inflammation. METHODS AND RESULTS: Male C57BL/6J mice are treated with dietary cocoa powder, an extractable cocoa polyphenol fraction, or a non-extractable cocoa polyphenol fraction for 2 weeks prior to treatment with 2.5% DSS in the drinking water for 7 days to induce colonic inflammation. Cocoa treatment continues during the DSS period. Cocoa and/or cocoa fractions exacerbate DSS-induced weight loss and fail to mitigate DSS-induced colon shortening but do improve splenomegaly. Cocoa/cocoa fraction treatment fails to mitigate DSS-induced mRNA and protein markers of inflammation. Principal component analysis shows overlap between cocoa or cocoa fraction-treated mice and DSS-induced controls, but separation from mice not treated with DSS. CONCLUSION: The results suggest cocoa and cocoa polyphenols may not be useful in mitigating acute colonic inflammation.

Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.

Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was blended with the refined wheat flour (WF-0, 5, 10 and 15% levels) and rheological and quality characteristics of biscuits were studied. The spread ratio decreased (10.1-8.8), density (0.49-0.52 g/cm3) and breaking strength values (1127-1369 g force) increased gradually with increase in CP. Combination of GMS and SSL at 0.25% each improved the quality of biscuits at 10% incorporation of CP. Further the biscuit fat (BF) was replaced with CB (0, 25, 50 and 75%). Later the biscuits with CM were prepared by replacing the flour (15%) and BF (0, 25, 50 and 75%). Acceptability of the CM based biscuits was better when compared to CB based biscuits. The total polyphenol content in control biscuits was 55.55 mg/100 g and was in the range between 81.98 and 102.05 mg/100 g for cocoa based biscuits. The protein content in cocoa based biscuits was marginally higher than the control biscuit. Though there was a wide variation in the fat content and different fatty acids in raw materials, interestingly, the values varied narrowly in biscuits.

Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Theobroma cacao L.) Beans Produced in Different Regions.

The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans.

Cocoa extract induces browning of white adipocytes and improves glucose intolerance in mice fed a high-fat diet.

Cocoa extract (CE) offers several health benefits, such as anti-obesity and improved glucose intolerance. However, the mechanisms remain unclear. Adipose tissue includes white adipose tissue (WAT) and brown adipose tissue. Brown adipose tissue leads to body fat reduction by metabolizing lipids to heat via uncoupling protein 1 (UCP1). The conversion of white adipocytes into brown-like adipocytes (beige adipocytes) is called browning, and it contributes to the anti-obesity effect and improved glucose tolerance. This study aimed to evaluate the effect of CE on glucose tolerance in terms of browning. We found that dietary supplementation with CE improved glucose intolerance in mice fed a high-fat diet, and it increased the expression levels of Ucp1 and browning-associated gene in inguinal WAT. Furthermore, in primary adipocytes of mice, CE induced Ucp1 expression through ß3-adrenergic receptor stimulation. These results suggest that dietary CE improves glucose intolerance by inducing browning in WAT.

Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like Incubation.

An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acetate-d3, ethyl octanoate-d15, 2-phenylethanol-d5, linalool-d5) and 2 unlabeled (beta-damascenone, delta-decalactone) were chosen for the investigation. The beans (cotyledons), depulped beans, or pulped beans were immersed separately in a concentrated solution of these volatile compounds at 36 or 46 °C for durations ranging from 3 to 120 h. The imbibed beans were dissected, and the cotyledons were analyzed by SPME-GC/MS. The diffusion of volatile compounds from the external solution to the seed was categorized into three groups: (1) not diffusible (ethyl octanoate-d15); (2) semidiffusible (ethyl acetate); and (3) totally diffusible (2-phenylethanol-d5, linalool-d5, beta-damascenone, delta-decalactone). The impact of the yeast on volatile compound diffusion was also investigated by immerging the pulped beans into the same concentrated solution with a yeast starter. Results highlighted the positive role of yeast in the diffusion of volatile compounds. The starter positively contributed to volatile compound diffusion after a transition phase occurring at approximately 48 h of fermentation, enriching the cocoa beans with key aromatic volatile compounds.

Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.).

This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13-13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs' concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry.

Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella.

Salmonella in raw cocoa beans (n = 870) from main sourcing areas over nine months was analyzed. It was detected in 71 (ca. 8.2%) samples, with a contamination level of 0.3-46 MPN/g except for one sample (4.1 × 104 CFU/g). Using prevalence and concentration data as input, the impact of thermal treatment in cocoa processing on the risk estimate of acquiring salmonellosis by a random Belgian chocolate consumer was calculated by a quantitative microbiological risk assessment (QMRA) approach. A modular process risk model from raw cocoa beans to cocoa liquor up to a hypothetical final product (70-90% dark chocolate tablet) was set up to understand changes in Salmonella concentrations following the production process. Different thermal treatments during bean or nib steam, nib roasting, or liquor sterilization (achieving a 0-6 log reduction of Salmonella) were simulated. Based on the generic FAO/WHO Salmonella dose-response model and the chocolate consumption data in Belgium, salmonellosis risk per serving and cases per year at population level were estimated. When a 5 log reduction of Salmonella was achieved, the estimated mean risk per serving was 3.35 × 10-8 (95% CI: 3.27 × 10-10-1.59 × 10-7), and estimated salmonellosis cases per year (11.7 million population) was 88 (95% CI: <1-418). The estimated mean risk per serving was 3.35 × 10-9 (95% CI: 3.27 × 10-11-1.59 × 10-8), and the estimated salmonellosis cases per year was 9 (95% CI: <1-42), for a 6 log reduction. The current QMRA model solely considered Salmonella reduction in a single-step thermal treatment in the cocoa process. Inactivation obtained during other process steps (e.g. grinding) might occur but was not considered. As the purpose was to use QMRA as a tool to evaluate the log reduction in the cocoa processing, no postcontamination from the processing environment and ingredients was included. A minimum of 5 log reduction of Salmonella in the single-step thermal treatment of cocoa process was considered to be adequate.

Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt.

The aim of this study was to obtain drinking yogurts enriched with ACTICOA cocoa powder (ACTICOA), its extract (EACTICOA) and pure phenolics, as well as their inclusion complexes with cyclodextrins and alginate-chitosan (A-Ch) capsules, and to evaluate the effects of these additives on the viability of lactic acid bacteria (LAB) and antioxidant properties of fresh yogurts and yogurts stored for 14 days at 4 °C. The application of cocoa phenolic compounds in free form and in the form of EACTICOA to yogurts resulted in the greatest increase in the concentration of phenolic compounds and a significant improvement in the antioxidant properties of the fortified products. The highest TPC was found in yogurts enriched with free quercetin (107.98 mg CE/g). Yogurt fortified with free gallic acid showed the highest ability to neutralize free radicals (EC50 = 2.74 mg/mg DPPH, EC50 = 5.40 mg/mg ABTS) and reduce ferric ions (183.48 µM Trolox/g). The enrichment of yogurts with the tested phenolic compounds preparations, especially in the form of encapsulates, did not affect the viability of LAB during storage.

Assessment of pesticide knowledge, Safety Practices and postharvest handling among cocoa farmers in South Western Nigeria.

Cocoa beans are susceptible to fungal contamination during processing and storage. The knowledge of the use of pesticides and post-harvest handling of cocoa beans among farmers is of great importance for safe consumption. The study evaluated common cocoa production and post-harvest practices of farmers in selected study locations in South Western Nigeria. Primary data were collected through the administration of structured questionnaires, and interviews. The collected data were analyzed using inferential descriptive statistics. The results of 394 farmers showed that 52.9 % in Osun and 47.3 % in Oyo were primarily farmers by occupation, the rest had other ventures. The majority of cocoa farmers were men:83.6 % in Oyo State, 88.2 % in Osun state and 87.9 % in Ondo state. 28.6 % and 32.7 % of farmers were aged 51-60 in the Ondo and Oyo communities, respectively. Osun farming communities are dominated by young adults (51 %) of 31-50 years, followed by Ondo 40 % and36 % of farmers in Oyo State. Most cocoa farmers were married with 4-6 children as the most common household size in Osun (51 %), Ondo (60.4 %) and 49.1 % in Oyo State. The literacy level of farmers in cocoa communities was the highest in Oyo state where 47.3 % had tertiary education. Farmers in Oyo State had better knowledge of the dangers of pesticides than Ondo and Osun. However, ignorance of dangers in agrochemicals was higher among Osun farmers than in Ondo State. The highest (18 %) pesticide use during storage was recorded among Oyo farmers, while the least (11.0 %) was recorded among farmers in Ondo State. Pesticide usage was more abundant in Osun (50 %) during cocoa production than in the other study areas. The majority of farmers were positively disposed to make use of nose masks during agrochemical application, meanwhile, 69 %, 62 %, and 61 % of farmers used them already in Oyo, Ondo, and Osun states, respectively. Educational qualification (χ2 = 9.176, p = 0.027) of cocoa farmers was significantly related to knowledge of best practices. Farmers with higher education have a greater ability to receive and process information relating to global best practices in production, postharvest, and pesticide handling in cocoa. In conclusion, cocoa farmers' knowledge of processing, use of pesticides, and storage practices differed from one location to another. Intensive orientation and more enlightenment by extension workers against indiscriminate use of pesticides in cocoa plantations and stores must be consistently and continuously done.

Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review.

Currently, there is fierce competition in the cocoa industry to develop products that possess distinctive sensory characteristics and flavours. This is because cocoa and its derivatives provide numerous health and functional advantages, which is essential to their economics. The fatty acid and triglyceride composition of cocoa determines its quality. This review emphasises the necessity of developing precise, adaptable analytical techniques to identify and quantify cocoa butter in cocoa and its derived products, from cocoa beans to chocolate bars. Key chromatographic and spectroscopic techniques play crucial roles in understanding the fundamental principles underlying the production of cocoa with desirable flavours. This significantly impacts the sustainability, traceability, and authenticity of cocoa products while also supporting the battle against adulteration.

Fabrication and characterization of cocoa butter-based caffeine fast-melting tablets.

Aim: The objective of this study was to develop and characterize the physical properties of fast-melting tablets (FMTs) using cocoa butter as the base and caffeine as the model drug. Method: The simple refrigerator freezing method was employed to prepare caffeine-loaded, FMTs from cocoa butter bases. Results: The F3 chosen formulation achieved a disintegration time of 1.20 min ± 0.035, which falls within the specified limit set by the European Pharmacopoeia. The cumulative drug release data of F3, was 88.52 and 94.08% within 60 and 75 min, respectively (NLT 85% as per US FDA requirement). All the other physical test standards for FMTs met the pharmacopeial specifications. Conclusion: Based on the findings, the simple refrigerator freezing method could be used to formulate FMTs.

Patient-friendly natural caffeine-loaded cocoa butter-based fast-melting tablets with rapid disintegration, affordability, safety and biocompatibility are an efficient base for drug delivery.

Preparation and evaluation of functional cocoa-free spread alternatives from different sources.

Spread products have an important market share as they have high nutritional value and they are increasingly consumed, especially by children as a source of energy. The purpose of this work was to evaluate the potential use of powdered chickpea, black rice, carob, doum, date seeds, and beetroot to produce novel functional spreadable products as cocoa-free alternatives. Additionally, to avoid the side effects of cocoa-based products and to assess the cocoa replacement effects on the sensory properties, chemical composition, texture analysis, viscosity, antioxidant, peroxide stability, and microbial quality during storage periods were compared to the ones of cocoa spread. Sensory evaluation revealed that most formulated spreads were accepted as chocolate spread alternatives since there was no significant difference in overall acceptability among cocoa, chickpea, black rice, carob, and doum, while date seeds and beetroot spreads were significantly less acceptable. A variation was observed in the proximate chemical analysis of the produced functional spreads, as the alternative spreads had different characteristics to each other in their physicochemical, texture, and rheological properties. Results indicated a wide variation in the total phenolic content (TPC) of the different spread extracts. The highest amount of TPC was obtained for beetroot spread (455.84 mg GAE/100 g) followed by black rice spread (436.08 mg GAE/100 g). The obtained results indicated that the antioxidant activity of different spreads was significantly different (p < .05) while based on their microbiological analysis, they could have a shelf life of up to 9 months. According to the results, chickpea, carob, doum, black rice, date seeds, and beetroot powders could be used for the production of cocoa-free alternatives as they were highly acceptable and they showed antioxidant and antimicrobial activity.

Effects of Cocoa Consumption on Cardiometabolic Risk Markers: Meta-Analysis of Randomized Controlled Trials.

BACKGROUND: We conducted a systematic review and meta-analysis to examine the effect of dietary intake of cocoa on anthropometric measurements, lipid and glycemic profiles, and blood pressure levels in adults, with and without comorbidities. METHODS: The databases used were MEDLINE (PubMed), EMBASE, Web of Science, Cochrane, LILACS, and SciELO. The eligible studies were randomized clinical trials (RCTs) involving adults undergoing cocoa consumption (cocoa extract or ≥70% cocoa dark chocolate) for ≥4 weeks that evaluated at least one of the following markers: body weight, body mass index (BMI), waist/abdominal circumference, total cholesterol, LDL-c, triglycerides, HDL-c, blood glucose, glycated hemoglobin (HbA1c), and systolic and diastolic blood pressure (SBP/DBP). RESULTS: Thirty-one studies were included, totaling 1986 participants. Cocoa consumption showed no effects on body weight, BMI, waist circumference, triglycerides, HDL-c and HbA1c. Yet, there was a reduction in total cholesterol (-8.35 mg/dL, 95% CI -14.01; -2.69 mg/dL), LDL-c (-9.47 mg/dL, 95% CI -13.75; -5.20 mg/dL), fasting blood glucose (-4.91 mg/dL, 95% CI -8.29; -1.52 mg/dL), SBP (-2.52 mmHg, 95% CI -4.17; -0.88 mmHg), and DBP (-1.58 mmHg, 95% CI -2.54; -0.62 mmHg). CONCLUSIONS: The consumption of cocoa showed protective effects on major cardiometabolic risk markers that have a clinical impact in terms of cardiovascular risk reduction.

Effect of dark chocolate/ cocoa consumption on oxidative stress and inflammation in adults: A GRADE-assessed systematic review and dose-response meta-analysis of controlled trials.

BACKGROUND: Oxidative stress and inflammation play critical roles in the pathogenesis of many chronic diseases. Dark chocolate (DC)/cocoa, as a rich source of polyphenols like flavonoids, has anti-inflammatory and antioxidant properties that may confer health benefits, but findings in this context are inconsistent. OBJECTIVE: This systematic review and dose-response meta-analysis aimed to provide a comprehensive overview of the controlled trials (CTs) that have examined the effects of DC/cocoa on oxidative stress and inflammation biomarkers in adults. SEARCH METHODS: Databases including PubMed, Web of Science, and Scopus, were searched for relevant studies through April 2024. SELECTION CRITERIA: Studies assessed C-reactive protein (CRP), interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), malondialdehyde (MDA), nitric oxide (NO), P-selectin, E-selectin and thiobarbituric acid reactive substances (TBARS) in adults were included. DATA ANALYSIS: Based on the random-effects model, we calculated WMDs, SMDs and 95 % confidence intervals (CIs). Sensitivity, sub-group, meta-regression and dose-response analyses were also conducted. RESULTS: Thirty-three eligible CTs with 1379 participants were included. All studies reported the intervention types (cocoa powder, beverages and chocolate bars) and dosage. However, sixteen studies didn't do/report testing for purity and potency by independent groups. Also, none of the studies mentioned the risk of contamination with heavy metals. Another limitation was the lack of blinding assessment in studies. DC/cocoa significantly reduced MDA (SMD: -0.69, 95 %CI: -1.17, -0.2, p = 0.005) and increased NO levels (SMD: 2.43, 95 %CI: 1.11,3.75, p < 0.001); However, it has no significant effects on the other outcomes. Greater anti-inflammatory effects occurred at higher flavonoid doses (>450 mg/day) and for shorter durations (≤4 weeks) in the non-healthy participants. Non-linear dose-response relationships between cocoa dosage and CRP level and also between flavonoid dosage and IL-6 level were observed. Based on the GRADE evaluation, just CRP and MDA results were considered as high certainty evidence and the other outcomes results were categorized as very low to moderate certainty. CONCLUSIONS: DC/cocoa may improve systemic oxidative status and inflammation in adults. However, further studies should be performed to determine its benefits.