Cocoa (Theobroma cacao L.), the main component of chocolate, is considered a superfood.
Its chemical composition is very complex and depends on genotype, geographical origin …

Cocoa is regarded as a super food due to its high nutrient content and proven health
benefits. Cocoa beans are rich in carbohydrate (31%), protein (11%), fat (54%), fiber (16%) …

Chocolate is derived from cocoa beans-the fruit of the cacao tree or Theobroma cacao (the
latin term: food of the gods). Recent published articles demonstrate that the quality and …

Cocoa is derived from the seeds of Theobroma cacao L., an evergreen tree typical of tropical
regions. It contains numerous phytochemicals, with polyphenols representing the largest …

Publisher Summary This chapter summarizes recent interesting and relevant findings
regarding cocoa and its phytochemicals in human health. From over 3000 years ago to the …

Key Points The physics and chemistry of cocoa beans are very complex and change
throughout the life of the bean, mainly depending on the processing it receives and on …

Humans have consumed foods made from beans from the Theobroma cacao tree for
centuries. Already Aztec warriors supported the cocoa powder drink before the battle. In …

Cocoa beans are rich source of polyphenols, contributing about 10% of the dry weight of the
whole bean and its derivative chocolate, particularly dark chocolate, is considered one of the …

Cocoa (Theobroma cacao L.) beans are the primary ingredient used in the production of
chocolate. It contains bioactive compounds, specifically flavonoids, which are beneficial to …

Cocoa (Theobroma cacao L.) beans are the primary ingredient used in the production of
chocolate. It contains bioactive compounds, specifically flavonoids, which are beneficial to …