Chocolate Theobroma cacao

The name Theobroma cacao, food of the gods, indicating both the legendary origin and the nourishing quaUties of chocolate, was bestowed upon the cacao tree by Linnaeus in 1720. All cocoa and chocolate products are derived from the cocoa bean, the seed of the fmit of this tree. Davila Garibi, a contemporary Mexican scholar, has traced the derivation of the word from basic root words of the Mayan language to its adoption as chocolate in Spanish ( ) ... 

The cacao plant, Theobroma cacao, is the source of chocolate which is well known and highly prized in international commerce. The cacao pods contain beans which are fermented and pressed to provide a brown liquid which is the raw material for chocolate. The press cake is ground and sold as cocoa and it also provides a brown colorant. The pods, beans, shells, husks and stems have also been suggested as colorants. They contain a very complex mixture of acyl acids, leucoanthocyanins, flavonoid polymers, tannins, and catechin-type polymers.33... 

Melzig ME, Putscher I, Henklein P, In vitro pharmacological activity of the tetrahydroisoquinoline salsinol present in products from Theobroma cacao L. like cocoa and chocolate,/Ethnopharmacol75. 55— 53, 2000. 

Catechin and the proanthocyanidin prodelphinidin B3 are, respectively, the major monomeric and dimeric flavan-3-ols found in barley and malt where prodelphinidin B3 is the main contributor for the radical scavenging activity [Dvorakova et al., 2007], Proanthocyanidins have also been detected in nuts. Hazelnuts (Corylus avellana) and pecans (Carya illinoensis) are particularly rich in proanthocyanidins containing ca. 5 g kg, whereas almonds (Prunus dulcis) and pistachios (Pistachio vera) contain 1.8-2.4 mg kg 1, walnuts (Juglans spp.) ca. 0.67 g kg, roasted peanuts (Arachis hypgaea) 0.16 g kg, and cashews (Anarcardium occidentale) 0.09 g kg 1 [Crozier et al., 2006c]. Dark chocolate derived from the roasted seeds of cocoa (Theobroma cacao) is also a rich source of procyanidins [Gu et al., 2004], Monomeric flavan-3-ols and the proanthocyanidin B2, B5 dimers, and Q trimer are found in fresh cocoa beans (Fig. 1.13). Flavan-3-ols have also been detected in mint... 

Hammerstone JF, Lazarus SA, Mitchell AE, Rucker R, Schmitz HH. 1999. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry. J Agric Food Chem 47 490-496. 

Theobroma Theobroma cacao (Sterculiaceae) kernel 35-50 oleic (35), stearic (35), palmitic (26), linoleic (3) suppository base, chocolate manufacture Theobroma oil (cocoa butter) is a solid... 

Although cocoa as a drink is now rather unfashionable, it provides the raw material for the manufacture of chocolate and is commercially very important. Cocoa (or cacao) is derived from the roasted seeds of Theobroma cacao (Sterculiaceae), a tree widely cultivated in South America and West Africa. The fruits develop on the trunk of the tree, and the seeds from them are separated, allowed to ferment, and are then roasted to develop the characteristic chocolate flavour. The kernels are then separated from the husks, ground up, and processed in various ways to give chocolate, cocoa, and cocoa butter. 

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. 

Would the FDA approve chocolate, which is related to cocaine Theobroma cacao or the chocolate tree, named by the great Swedish naturalist Linnaeus (1707 to 1778), gives us chocolate, also known by the Aztec as the food of the gods, which has acquired immense importance socially, religiously, medically, economically and, of course, gastronomically. 

Cocoa butter is derived from the tree Theobroma cacao, which grows in several tropical areas, including Indonesia, the Ivory Coast, Malaysia, New Guinea and Brazil, which dominate the trade. The seeds of the tree, known as cocoa beans, were first consumed in the form of a drink prepared by the Maya and Aztec Indians. Cocoa beans were carried to Europe during the 16th century and the product was developed into the sweetened solid bar we are familiar with as chocolate. Cocoa butter is used mainly in the manufacture of chocolate confectionery, but it is also popular for applications in cosmetics and as an ingredient of pharmaceutical creams. 

Consumer demands for more specialized chocolate products have led to some newer authenticity issues. There is a growing demand for organically farmed food products, which might be difficult to monitor in a food where the ingredients are grown at considerable distance from the site of product manufacture. Also, Theobroma cacao is prone to insect attack and disease and the benefits from the use of chemical agents are high. 

Simple isoquinolines (IQs) (—)-pellotine (IQ) (Lophophora williamsii (peyote) (Gactaceae) paralytic convulsant) (—)-salsolinol (IQ [Musa paradisiaca (banana) (Musaceae) and Theobroma cacao (cocoa) (Sterculiaceae) dopamine antagonist linked to chocolate craving). 

Musaceae) [fruit], Theobroma cacao (cocoa) (Sterculiaceae) [seed] Salsolinol linked to chocolate addiction ROS-based neurotoxicity in Parkinson s alcoholism West African cocoa production chocolate slavery - child slave 2002 price US 30... 

Chocolate not only has nutritional value, but it is an emotional confection—it can be used to comfort, apologize, celebrate, and as a token of gratitude. Chocolate is derived from the cocoa bean, which in turn comes from the cacao (ka-ka-o) tree, Theobroma cacao. Theobroma means food of the gods, and cacao is as rich in history as it is in flavor. 

Cocoa is derived from the beans of Theobroma cacao, a tree native to South America [6]. While cocoa and chocolate are widely viewed today as confectioneries that have minimal nutritional value, historically, cacao has been thought to have strong medicinal properties, having been used for the treatment or prevention of infection, inflammation, heart palpitations and angina [6]. The rationale for the study of the potential health benefits of cacao and chocolate then, is based on cultural, epidemiological, and biochemical information [7]. 

Theophylline is a potent methylxanthine. Methyl-xanthines are widely distributed in the plant world in plants such as Thea sinensis, Coffea Arabica (coffee), and Theobroma cacao (coco, chocolate). 

Theobroma cacao ( theobroma means food of the gods ) is the scientific name for the cacao plant that produces the bean that is used to make chocolate. Cacoa is a tropical plant, a smaU evergreen tree that grows in the jungles of Central America and the Amazon and produces large pods full of cacao beans. Recent evidence suggests that this plant was first domesticated in South America and then spread through Central America. The beans were so important in Mesoamerica that they were used as currency in some areas. 

Cacao Shell, Cocoa shells. Shells ol the seed of Theobroma cacao L., Sterculiaceae. Habit. Brazil, Central America, Mexico, West Indies, and most tropical countries. Constit. Theobromine, caffeine, cacao red. protein, pentosans, pec tic acid, starch. Ref Dittmar, Ettgenharia e quim S, no. ], I (1953), C.A. 48, 2949e (1954). Monographs.- E. M, Chatt, Cocoa (Interscience, New York, 1953) D, H. Urquhart, Cocoa (Longmans, London, I960 Powell, Harris, Chocolate and Cocoa in Kirk-Ot(inter Encyclopedia of Chemical Teh nofogy. vol. 5 (Interscience, New York, 2nd ed., 1964) pp 363-402. 

Caffeine belongs to a class of alkaloids called the methyl-xanthines. Chocolate, from the cocoa tree Theobroma cacao contains another member of the class, theobromine. Both caffeine and theobromine are stimulants, that is, compounds... 

The cocoa bean (Theobroma cacao) is the source of two important ingredients of chocolate cocoa powder and a solid fat called cocoa butter.To evaluate the oxidative behavior of cocoa butter, the autoxidation of refined and unrefined butter samples is accelerated (oxidized at day light at room temperature and at 90 C). The quantity of certain aldehydes formed during the oxidation of cocoa butter is examined by gas chromatography. The oxidation stability of butter is evaluated over a 12 week period. ... 

Cocoa (Theobroma cacao) butter chocolate substitute Locust bean (Ceratonia siliqua) gum choleretic... 

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

The plant Theobroma cacao is the source of chocolate, and theobromine is the primary purine derived from chocolate. Another related alkaloid is theophylline, which is an orally administered asthma drug. 

Motamayor JC, Lachenaud P, da Silva e Mota JW, Loor R, Kuhn DN, Brown JS, Schnell RJ (2008) Geographic and genetic population differentiation of the Amazonian chocolate tree (Theobroma cacao L). PLoS One 3(10) 3311, http //www.plosone.org/article/info%3Adoi% 2%20F10.1371%2Fjoumal.pone.0003311(27.03.2012)... 

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