Cacao polyphenols

Table 7.2 Inhibitory effect of cacao polyphenols on lipid peroxidation in rat liver microsomes and autoxidation of linoleic acid initiated by the addition of V-70...

Forsyth, W. G. 1952a. Cacao polyphenolic substances. 1. Fractionation of the fresh bean. Biockem. J. 61, 511. 

Osakabe N, Yasuda A, Natsume M, Takizawa T, Terao J, Kondo K (2002) Catechins and their oligomers linked by C4 - > C8 bonds are major cacao polyphenols and protect low-density lipoprotein from oxidation in vitro. Exp Biol Med 227 51-56... 

In live cocoa seeds, the methylxanthines are localized in polyphenolic storage cells. Bean death, which occurs 24 to 48 h after initiation of fermentation, triggers diffusion of the methylxanthines from the nib to the shell. The early studies of Humphries state that cacao cotyledons lose about 40% of their theobromine during fermentation.17 According to Knapp and Wadsworth, the loss of theobromine and caffeine becomes significant on the third day when the methylxanthines begin to diffuse into the shell.18 This migration continues until the concentration of the methylxanthines in nibs and shell are almost equal. 

Hatano, T. et al., Proanthocyanidin glucosides and related polyphenols from cacao liquor and their antioxidant effects. Phytochemistry, 59, 749, 2002. 

Wollgast J and Anklam E, Review on polyphenols in Theobmma cacao Changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Res Int 33 423-447 (2000). 

C. Sanbongi, N. Osakabe, M. Natsume, et al. Antioxidative polyphenols isolated from theobroma cacao. Journal of Agricultural and Food Chemistry 46 (1998) 454-457. 

OSAKABE, N., NATSUME, M., ADACHl, T., YAMAGISHI, M., HIRANO, R., TAKIZAWA, T., ITAKURA, H., KONDO, K., Effects of cacao liquor polyphenols on the susceptibility of low-density lipoprotein to oxidation in hypercholesterolemic rabbits, J. Atheroscler. Thromb., 2000, 7, 164-168 and references cited therein. 

The polyphenols in cocoa (Theobroma cacao L.) and cocoa products can be attributed mainly to procyanidins (flavan-3-ols) (37%) [15]. The procyanidins identified range in size from monomers (catechin and epicatechin) to long polymers (with a degree of polymerization higher than 10 or decamers). The concentrations of polyphenols in cocoa products depend on their origin [16] and the cocoa processing... 

Natsume, M., Osakabe, N., Yamagishi, M., Takizawa, T., Nakamura, T., Miyatake, H., Hatano, T., and Yoshida, T. 2000. Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC. Biosci. Biotechnol. Biochem. 64 2581-2587. 

Jalal MAF, Collin HA (1977) Polyphenols of mature plants, seedlings and tissue cultures of Theobroma cacao. Phytochemistry 16 1377-1380... 

Sanbongi C, Osakabe N, Natume M, Takizawa T, Gomi S, Osawa T (1998) Antioxidative polyphenols isolated from Theobroma cacao. J Agric Food Chem 46 454-457... 

Stark T, Bareuther S, Hofmann T (2005) Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols. J Agric Food Chem 53 5407-5418... 

Yamagishi M, Osakab N, Takizawa T, Osawa T. Cacao liquor polyphenols reduce oxidative stress without maintaining alpha-tocopherol levels in rats fed a vitamin E-deficient diet. Lipids 2001 36(1) 67-71. 

Table 21.22. Composition of polyphenol storage cells of cacao tissue...

Wollgast, J. and Anklam, E. (2000) Review on polyphenols in Theobroma cacao changes in (xtmposition during the manufacture of ch(xx>late and methtxlology for identification and tpiantification. Food Res Int 33, 423—447. 

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