Neuroactive compounds are synthesized by certain plants and microorganisms by
undertaking different tasks, especially as a stress response. Most common neuroactive …

Plant-based diets are associated with reduced risk of lifestyle-induced chronic diseases. The
thousands of phytochemicals they contain are implicated in cellular-based mechanisms to …

Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

The use of psychedelic substances at sub-sensorium 'microdoses', has gained popular
academic interest for reported positive effects on wellness and cognition. The present study …

Obesity is a major health risk, with junk food consumption playing a central role in weight
gain, because of its high palatability and high-energy nutrients. The Cafeteria (CAF) diet …

Noncommunicable diseases (NCDs) are considered to be the leading cause of death
worldwide. Inadequate fruit and vegetable intake have been recognized as a risk factor for …

Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa
pulp-bean mass, which needed in-depth investigation. The present study aimed at …

Cocoa products are obtained from the seeds of Theobroma cacao L. In this research, cocoa
liquor and chocolate produced from cocoa beans from West Africa (Forastero,“bulk” cacao) …

In the popular imaginary, cocoa-derived products, like chocolate, represent a panacea for
mood and affectivity. However, whether this is a myth or a fact has yet to be clarified. A …

There is good evidence that cocoa flavonoids can acutely improve cognitive function in
humans, possibly via mechanisms such as increased cerebral blood flow. To date, much of …