From Theobroma cacao

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. 

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]. 

The last decade has seen quite remarkable advances in our knowledge of the structure and properties of the proanthocyanidins. Viscosity measurements were made of solutions of procyanidins isolated from Theobroma cacao and Chaenomeles speciosa with number-average degrees of polymerization of 6.1 and 11.8, respectively, in water and 1% sodium hydroxide at 25 °C. Procyanidins are apparently completely crosslinked by formaldehyde up to a chain length of 6 units, but few units are crosslinked in polymeric procyanidins. The second order rate constants observed for the formaldehyde reaction with catechin or epicatechin are approximately six times higher than that observed for the C. speciosa polymer. 

Ramljak, D. Romanczyk, L.J. Metheny-Barlow, L.J. Thompson, N. Knezevic, V. Galperin, M. Ramesh, A. Dickson, R.B. 2005. Pentameric procyanidin from Theobroma cacao selectively inhibits growth of human breast cancer cells. Mol. Cancer Ther. 4 537-546. 

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

COCOA SEED, Cocoa semen Cocoa seeds are obtained from Theobroma cacao L., belonging to the family Sterculiaceae, a tree in Central America which is now cultivated in the whole tropical zone with Ghana as the main producer. After roasting, the seed husk... 

Kenny TP, Keen CL, Jones P, Kimg HJ, Schmitz HH, Gershwin ME (2004) Pentameric procyanidins isolated from Theobroma cacao seeds selectively downregulate ErbB2 in human aortic endothelial cells. Exp Biol Med (Maywood) 229 255-263... 

Wong, M.K., Dimick, P.S., and Hammerstedt, R.H. Extraction and high performance liquid chromatographic enrichment of polyphenoloxidase from theobroma cacao seeds, J. Food Sci., 55,1108,1990. 

Cacao, from Theobroma cacao (and related species of the Sterculiaceae), is derived from the seed, which is fermented and roasted. These seeds contain 0.9-3% theobromine (31) and the husks 0.2-3%. The genus Theobroma is native to the New World but is extensively cultivated in several tropical areas, especially West Africa. 

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... 

Arlorio M, Coi sson ID, Travaglia F, Varsaldi F, Miglio G, Lombardi G, Martelli A (2005) Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2. Food Res hit 38(8-9) 1009-1014... 

Studies on the stability of procyanidins oligomers isolated from Theobroma cacao L. has shown that these compounds are unstable under acidic conditions and decompose to epicatechin monomeric and dimeric units, but also to other oligomeric units [81]. 

Laloi, M., McCarthy, J., Morandi, O., et al. (2002) Molecular and biochemical characterization of two aspartic protein-ases TcAPl and TcAP2 from Theobroma cacao seeds. Planta 215, 754-762. 

Two other commonly found sources of caffeine (16) are kola Cold) from the seeds of, for example. Cola nitida (Vent.) Schott and Engl., which contains 1—4% of the alkaloid, but Httie theophylline or theobromine, and cocoa (from the seeds of Theobroma cacao L.), which generally contains about 3% theobromine and significantiy less caffeine. 

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 ( ) ... 

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. 

Cocoa (Theobroma cacao). Reprinted from Cuibreth DMR. (1927). Materia Medica and Pharmacognosy, 7th ed. Phiiadeiphia Lea Febiger. 

Some plants produce a mixture of fatty acids (Table 11.3). The fat in seeds of the cacao tree (Theobroma cacao) contains a mixture of stearic and palmitic acids. The fat is known as cocoa butter from its resemblance to the butter produced from cow s milk (see Box 11.2). 

Crozier J et al. Molecular characterization of fungal endophytic morphospecies isolated from stems and pods of Theobroma cacao, Plant Pathol 55 783—791, 2006. 

Cocoa butter NF is defined as the fat obtained from the seed of Theobroma Cacao Linne (Family Sterculiaceae) (44). Cocoa butter softens at 30°C and melts at 34°C. It contains four different forms alpha, beta, beta prime, and gamma with melting points of 22°C, 34°C to 35°C, 28°C and 18°C, respectively. The beta form is the most stable and is desired for suppositories. The biggest challenge with the polymorphism of cocoa butter is the impact of the manufacturing process on the characteristics of the suppository itself. When cocoa butter is hastily melted at a temperature greatly exceeding the minimum required temperature and then quickly chilled, the result is metastable crystalline form (a crystals), which may not even... 

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... 

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. 

One of the world s most popular flavors is determined by a physical-chemical composition which starts with the seeds of the plant, Theobroma cacao, and continues with an empirical process discovered and perfected by the Aztecs, or by an earlier society from whom the Aztecs received it. 

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. 

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. 

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]. 

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