Amino acids Theobroma cacao

Arteel and Sies (1999) examined procyanidin oligomers of different size, isolated from the seeds of Theobroma cacao, for their ability to protect against nitration of tyrosine. Serraino and others (2003) investigated antioxidant activity of the blackberry juice and cyanidin-3-O-glucoside on endothelial dysfunction in cells and in vascular rings exposed to peroxynitrite. However, more work is needed in this area, and the confounding effects of oxidized protein/amino acids in the diet need to be elucidated. 

Different authors used RP-HPLC and UV detection to monitor peptide formation during cheese ripening [174-178], providing valuable information about proteolysis. When large hydrophobic peptide need to be separated an lEC represents the best choice [179]. Nevertheless, the identification of these peptides is essential for the complete understanding of the proteolytic process. The peptides eluted from the LC column can be subjected to ESl-MS for molecular weight determination and MS/MS for amino acid sequence determination, which allow rapid peptide identification [172]. HPLC-ESl-MS and MS/MS techniques have been successfully used for peptide mass fingerprint purposes for sequence analysis of purified albumin from Theobroma cacao seeds [180,181]. 

Clintonia borealis extract Clover (Trifolium pratense) extract Cocoa (Theobroma cacao) extract Coffee (Coffea arabica) extract Coltsfoot (Tussilago farfara) extract Comfrey (Symphytum officinale) extract Coriander (Coriandrum sativum) extract Corn (Zea mays) extract Corn gluten amino acids Corn (Zea mays) gluten protein Crataegus monogina extract Cumin (Cuminum cyminum) extract Cypress (Cupressus sempervirens) extract Dandelion (Taraxacum officinale) extract Elder (Sambucus nigra) flower extract... 

Cobalt titanium oxide Cocoa (Theobroma cacao) extract Cocodimonium hydroxypropyl silk amino acids Coconut (Cocos nucifera) extract Coffee (Coffea arabica) extract Coneflower (Echinacea angustifolia) extract Coneflower (Echinacea pallida) extract Coneflower (Echinacea purpurea) extract Connective tissue extract Copper acetate (ic) Copper acetylmethionate Copper aspartate Copper gluconate (ic) Cornflower (Centaurea cyanus) extract Com (Zea mays) germ extract... 

AMP Isostearoyl hydrolyzed wheat protein conditioner, skin nutritive repairing Hydrolyzed serum protein conditioner, skin oil-absorbent preps. Hydrolyzed rice protein conditioner, skin oily cosmetics Dioleyl tocopheryl methylsilanol conditioner, skin OTC pharmaceuticals Cocoa (Theobroma cacao) butter conditioner, skin personal care Aluminum undecylenoyl collagen amino acids conditioner, skin pharmaceuticals Chimyl alcohol Sodium hyaluronate Stearyl glycyrrhetinate... 

Seeds of Theobroma cacao are worldwide in use for production of cocoa butter and confectionary products. The production of raw cocoa from fresh seeds is based on a complex fermentation process, which leads to the aroma precursors. This process enhances the amount of peptides and free amino acids in the seeds, but it also reduces the amount of phenolic compounds, especially the proantho-cyanidins. These antioxidative compounds are mostly composed of catechin and epicatechin monomers and oligomers up to decamers. The fermentation has to take into account that both factors, production of aroma precursors as well as... 

Niemenak N, Saare-Surminski K, Rohsius C, Omokolo Ndoumou D, Lieberei R (2008) Regeneration of somatic embryos in Theobroma cacao L. in temporary immersion bioreactor and analyses of free amino acids in different tissues. Plant Cell Rep 27(4) 667-676... 

Stark T, Hofmann T (2005) Isolation, structure determination, synthesis, and sensory activity of iV-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao). J Agric Food Chem 53 5419-5428... 

Fresh cocoa beans, the seeds of cacao tree (Theobroma cacao, StercuUaceae), have a sour odour and a sour, bitter and astringent taste. The main contributors to the bitter taste are purine alkaloids. The astringent taste of cocoa products is mainly influenced by oligomeric procyanidins, flavan-3-ol-C-glycopyranosides (see Section 8.3.6.2.2) and N-phenylpropenoyl amino acids (see Section 2.2.1.2.1). 

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