Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
By J. Wollgast, E. Anklam. 2000
658 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science, Pathology and Forensic Medicine
View Paper: https://www.semanticscholar.org/paper/df86240a7b112b816871e4129e898cea15118a15
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In Biochemistry
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In Pathology and Forensic Medicine
Citations in the corpus
- Composition and properties of Apis mellifera honey: A review (2018, neutral): “…and apigenin), flavanols (such as catechin), flavanones (such as hesperetin, naringenin, pinocembrin and pinobanksin), isoflavones, anthocyanins and chalcones (Chandrasekara & Shahidi, 2010; Forester & Waterhouse, 2009; Grassi et al., 2010; Rice-Evans et al., 1997; Wollgast & Anklam, 2002).”
- Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 (2005, background): “Phenolic compounds of cacao (T. cacao L.) belong to many classes of molecules: catechins, epicatechins, anthocyanins, pro-anthocyanidins, phenolic acids, condensed tannins, other flavonoids and some minor compounds (Sa `nchez-Rabaneda et al., 2003; Wollgast & Anklam, 2000a ).”
- The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality (2004, background): “9 Since there are abundant health claims for polyphenols 10–14 efforts are being made to maintain their levels while avoiding taste problems.”
- Carob as cocoa substitute: a review on composition, health benefits and food applications (2018, background): “Cocoa is rich in polyphenols, stored in the pigment cells of cotyledons [13, 78] and they are associated with the flavor, color and antioxidant properties of cocoa products.”
- Food Preservation - A Biopreservative Approach (2007, background): “The number of antioxidant compounds synthesized by plants as secondary products, mainly phenolics, serving in plant defense mechanisms to counteract reactive oxygen species (ROS) in order to survive, is currently estimated to be between 4000 and 6000 (Wollgast and Anklam 2000; Havsteen 2002).”
- Tannins: current knowledge of food sources, intake, bioavailability and biological effects. (2009, background): “Cacao Cacao beans X [88, 89] Chocolate liquor X [90] Cocoa powder X [46]”