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COCOA :http://8swiss.com/cocoa/index.htm

Seeds from a small tropical American evergreen tree, from which cocoa, cocoa butter, and chocolate are made. Chocolate comes from cocoa, which comes from processing cocao.Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. Cocoa is a rich source of high-quality antioxidant polyphenols. In moderately photo-aged women, regular cocoa flavanol consumption had positive effects on facial wrinkles and elasticity. Cocoa flavanol supplementation may contribute to the prevention of the progression of photo-aging. Cocoa contains about 380 known chemicals, 10 of which are psychoactive compounds. In their natural state, cocoa beans are virtually inedible because of their high concentration of polyphenols, which gives them an extremely bitter flavor. In a final cocoa product such as chocolate, polyphenol content might decrease from 100 percent to 10 percent throughout the different manufacturing processes.

Keywords: cacao,Theobroma cacao, chocolate, cocoa, Food of the Gods, Theobroma cacao, nitric oxide, cardiovascular effects, flavanols, proanthocyanidins, cardiovascular health

Summary of Abstracts:

Seeds from a small tropical American evergreen tree, from which cocoa, cocoa butter, and chocolate are made. Chocolate comes from cocoa, which comes from processing cocao.Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. Cocoa is a rich source of high-quality antioxidant polyphenols. In moderately photo-aged women, regular cocoa flavanol consumption had positive effects on facial wrinkles and elasticity. Cocoa flavanol supplementation may contribute to the prevention of the progression of photo-aging. Cocoa contains about 380 known chemicals, 10 of which are psychoactive compounds. In their natural state, cocoa beans are virtually inedible because of their high concentration of polyphenols, which gives them an extremely bitter flavor. In a final cocoa product such as chocolate, polyphenol content might decrease from 100 percent to 10 percent throughout the different manufacturing processes.

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PDF Source: RowatRosenbergHollarStoneChocolateHolidayLecture_JCE_2011.pdf | The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation

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Email: greg@swissmixit.com


CONTACT TEL: 608-238-6001 Email: greg@swissmixit.com