Çikolatadaki polifenol içerik ve etkisi.

 The contents and effects of polyphenols in chocolate
Qualitative and quantitative analyses of polyphenols in chocolate and chocolate raw products as well as evaluation of potential implications of chocolate consumption in human health.

Table of contents
0 INTRODUCTION AND OBJECTIVES
1 LITERATURE SURVEY
1.1 Theobroma cacao and chocolate
1.2 Polyphenols – chemistry and biosynthesis
1.3 Polyphenols in cocoa
1.4 Analytical methodologies for the analysis of polyphenols in
chocolate and chocolate raw products
1.5 Cocoa polyphenols – potential health implications
1.6 Scientific substantiation of health claims – the biomarker approach
2 MATERIALS AND METHODS
2.1 Methods applied for the analysis of polyphenols in chocolate and
chocolate raw products
2.2 Isolation, purification and characterisation of phenolic
compounds from cocoa powder
2.3 Quantitative analysis of polyphenols in chocolate
2.4 Polyphenol content in chocolate and chocolate raw products –
identification of important process parameters
2.5 Excursus 1: Bioavailability of polyphenols from chocolate in
humans
2.6 Excursus 2: Measurement of urinary markers for oxidative DNAdamage and lipid peroxidation in humans
2.7 Statistical analyses
3 RESULTS AND DISCUSSION
3.1 Evaluation of available methods for the analysis of polyphenols in
chocolate and chocolate raw-products
3.2 Identification of phenolic compounds in chocolate
3.3 Set-up and validation of methodologies for quantitative analysis
3.4 Polyphenol content in chocolate & chocolate raw products –
Identification of important process parameters
3.5 Excursus A: Bioavailability of polyphenols from chocolate in
humans
3.6 Excursus B: In-vivo antioxidant activity of polyphenols from
chocolate in humans – the biomarker approach
4 CONCLUSIONS AND OUTLOOK
5 SUMMARY
6 REFERENCES
7 AKNOWLEDGEMENTS



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