06 Apr 2018 --- Manipulating the temperature and the period of roasting can preserve and even boost the potency of some bioactive and antioxidant compounds of cocoa, while protecting desired sensory aspects of chocolate, according to Penn State researchers. Previous research has suggested that roasting always results in a reduction in polyphenol content in beans. Cocoa polyphenols are believed to have a positive influence on human health, especially with regard to cardiovascular and inflammatory diseases, metabolic disorders and cancer prevention.
