DARK POLYPHENOLS-RICH CHOCOLATE AND GUT MICROBIOTA: A LITERATURE REVIEW
Palavras-chave:chocolate, cacao, microbiota, gastrointestinal microbiome Chocolate. Cacao. Microbiota. Gastrointestinal Microbiome.
Dark chocolate has been widely used in research due to its beneficial effects in a variety of organ systems and antioxidant capacity in function of polyphenol content derived from cocoa (Theobroma cacao). There is strong evidence that life stress impacts directly on gastrointestinal function in animals and humans via modulation of key physiological parameters, such as intestinal permeability and secretion and release of biological mediators. Changes of gastrointestinal functional ecology are intimately linked to microbial populations and activities, and abnormal microbiota composition is often observed in the development of irritable bowel syndromes. Studies show that dark chocolate plays a role in various human diseases, which can be by modulation of intestinal microbial species as demonstrated in recent studies published. This study aimed to evaluate research on dark chocolate intake effects on intestinal microbiota through scientific literature, focusing on reciprocal interactions between the intestinal microbiota and polyphenols, mechanisms of action and the consequences of these interactions on human health.