| abstract |
PROBLEM TO BE SOLVED: To improve a health of a cocoa component having an increased cocoa polyphenol level, a method for producing the cocoa component while retaining a significant amount of the cocoa polyphenol, a composition containing the cocoa component or the cocoa polyphenol, and a mammal. Use of cocoa ingredients or cocoa polyphenols is provided. A cocoa ingredient prepared from fermented cocoa beans and using a cocoa component selected from the group consisting of partially defatted cocoa solids, fully defatted cocoa solids, chocolate liquor, cocoa nibs, cocoa procyanidin extracts, and mixtures thereof. . [Selection figure] None |