Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate these beneficial effects to the polyphenols present and little is known about the potential health effects of other cocoa components such as bioactive peptides. Thus, in the present review we focus on the role of cocoa bean protein hydrolysis for the release of bioactive peptides. Also, the potential health benefits of cocoa bean hydrolysates and peptides, specifically, antioxidant, antihypertensive, antidiabetic, anti-Alzheimer, antiobesogenic and antitumor activities are presented. However, more research is needed that considers bioaccesibility and bioavailability studies, as well as in vivo studies and clinical trials, for testing cocoa bean bioactive peptides. This knowledge may allow the development of nutraceuticals and food products with specific biological activities as well as good aroma and flavor.

可可豆的收获后加工，例如发酵，不仅决定了香气和风味化合物的形成，而且还有助于形成对健康有益的生物活性化合物。然而，大多数研究将这些有益作用与存在的多酚相关联，而对其他可可成分如生物活性肽的潜在健康影响知之甚少。因此，在本综述中，我们集中于可可豆蛋白水解在释放生物活性肽中的作用。此外，还介绍了可可豆水解物和多肽的潜在健康益处，特别是抗氧化剂，抗高血压药，抗糖尿病药，抗阿尔茨海默病，抗肥胖药和抗肿瘤活性。但是，需要进行更多的研究以考虑生物可及性和生物利用度，以及体内研究和临床试验，用于测试可可豆的生物活性肽。这些知识可以使人们开发具有特定生物活性以及良好香气和风味的保健食品和食品。