Flavor Chemistry of Cocoa and Cocoa Products—An Overview

10.1111/j.1750-3841.2010.01710.x

Afoakwa EO, 2012, Chocolate and cocoa, flavor and quality, Kirk‐Othmer Encyclopedia Chem Technol, 1

10.1080/10408390701719272

10.1007/s13197-011-0446-5

10.1002/mnfr.201300277

10.1016/B978-0-12-398456-2.00019-0

10.2307/2656928

AndújarI RecioMC GinerRM RiosJL.2012. Cocoa polyphenols and their potential benefits for human health. Oxid Med Cell. Article ID 906252 23 pages. Available from:http://dx.doi.org/10.1155/2012/906252. Accessed 2015 March 7.

Aprotosoaie AC, 2010, Alkaloids‐biogene compounds with therapeutic use

10.1016/j.foodchem.2007.07.009

10.1002/mnfr.201200595

10.1023/A:1015290131096

10.1039/9781847558053

10.1016/j.foodres.2014.03.047

10.1007/978-88-470-2038-2_2

10.1016/B0-12-227055-X/00261-3

10.1016/B0-12-227055-X/00262-5

10.1097/CEJ.0b013e3280145b33

10.1007/s00217-003-0790-4

10.1007/s00217-005-1147-y

10.1111/ijfs.12760

10.1001/.411

10.1093/eurheartj/ehq068

10.1002/chir.20380

10.1002/jsfa.3349

10.1016/S0304-3835(01)00731-5

10.1021/jf804045b

10.1161/CIRCULATIONAHA.108.827022

Coultate TP., 2009, Food: the chemistry of its components

10.1021/jf0114177

10.1016/B978-0-12-398456-2.00083-9

10.1021/jf990609n

10.1007/s00217-008-0931-x

10.1038/ajh.2009.213

10.1161/HYPERTENSIONAHA.112.193060

European Food Safety Authority (EFSA), 2012, Scientific opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium‐dependent vasodilatation pursuant to Article 13 (5) of Regulation (EC) No 1924/20061, EFSA J, 10, 2809

10.1016/j.apcbee.2012.11.034

10.1016/j.fitote.2009.04.006

10.1002/9781444301588.ch2

10.3390/nu5104159

10.1016/B978-0-12-404699-3.00073-1

10.1016/j.fct.2009.07.007

10.1007/978-88-470-2038-2_9

10.1016/B978-0-12-398456-2.00078-5

Guehi TS, 2010, Effect of turning beans and fermentation method on the acidity and physical quality of raw cocoa beans, Adv J Food Sci Technol, 2, 163

10.1111/j.1365-2621.2010.02424.x

10.1016/j.canlet.2006.09.014

10.1002/1097-0010(200006)80:8<1193::AID-JSFA619>3.0.CO;2-7

10.1016/j.profoo.2015.01.041

10.1016/j.ijfoodmicro.2013.12.014

10.1111/j.1600-0420.2006.00687.x

10.1186/1752-153X-5-53

10.1016/j.foodchem.2014.11.019

10.1016/j.jfoodeng.2012.09.024

10.1002/(SICI)1097-0010(199808)77:4<441::AID-JSFA46>3.0.CO;2-#

10.1111/j.1365-2621.2011.02670.x

10.1016/j.foodchem.2012.02.189

Kadow D, 2013, Identification of main fine or flavour components in two genotyes of the cocoa tree (Theobroma cacao L.), J Appl Bot Food Qual, 86, 90

Karim M, 2000, Effects of cocoa extracts on endothelium‐dependent relaxation, J Nutr, 130, 2105S, 10.1093/jn/130.8.2105S

Keen CL, 2005, Cocoa antioxidants and cardiovascular health, Am J Clin Nutr, 81, 298S, 10.1093/ajcn/81.1.298S

10.1007/978-88-470-2038-2_3

10.1017/S0007114510001704

10.1016/j.foodchem.2013.06.049

Kozikowski AP, 2003, Studies in polyphenol chemistry and bioactivity. 4.1 Synthesis of trimeric, tetrameric, pentameric, and higher oligomeric epicatechin‐derived procyanidins having all‐4β,8‐interflavan connectivity and their inhibition of cancer cell growth through cell cycle arrest, J Org Chem, 68, 1641, 10.1021/jo020393f

10.1016/j.foodchem.2015.02.084

10.1016/j.foodchem.2008.08.017

10.1007/s00217-006-0252-x

10.5551/jat.12.20

10.1258/ebm.2009.009184

10.1016/j.jnutbio.2009.03.014

10.1093/jn/136.5.1150

10.1093/aje/kwm036

10.1016/j.jfca.2011.04.010

10.1007/s11239-008-0273-3

10.1002/jsfa.6831

10.1016/j.bcp.2007.12.013

10.1016/j.mehy.2006.04.067

10.1016/j.cardiores.2007.04.004

Martin MA, 2013, Potential for preventive effects of cocoa and cocoa polyphenols in cancer, Food Res Int, 56, 336

10.1007/s002170050148

10.1111/j.1753-4887.2008.00114.x

10.1007/978-3-319-00714-4_8

10.1046/j.1365-2621.2003.00674.x

10.1016/S0950-3293(03)00097-1

10.1002/jsfa.1954

10.1016/B978-0-12-384677-8.00005-9

10.1016/j.indcrop.2006.03.013

10.1111/j.1365-2125.2012.04378.x

10.1016/j.jfca.2005.02.006

10.1016/B978-0-12-384730-0.00074-4

10.1111/j.1365-2621.2008.01711.x

10.1016/j.foodres.2013.10.032

Papiez M, 2011, Epicatechin administration leads to necrotic cell death of rat leukaemia promyelocytes in vivo, In Vivo, 25, 29

10.1016/j.jfoodeng.2010.02.028

10.1007/s00726-006-0330-1

10.1002/(SICI)1097-0010(19990515)79:7<987::AID-JSFA314>3.0.CO;2-H

10.1111/j.1745-4549.2006.00065.x

10.1016/j.foodres.2014.08.033

10.1016/j.foodres.2010.10.028

10.1016/j.foodchem.2011.10.078

10.1017/S0007114512004862

10.1007/s00394-004-0525-8

Rusconi M, 2010, Theobroma cacao L., the food of the goods: a scientific approach beyond myths and claims, Pharmacol Res, 61, 5, 10.1016/j.phrs.2009.08.008

10.1089/jmf.2009.0127

10.1016/j.foodcont.2012.05.054

10.1016/j.foodchem.2014.11.004

10.1161/01.CIR.100.4.437

10.1021/jf960670h

10.1093/ajcn/73.1.36

10.1080/10408690490464104

10.1021/jf9505988

10.1016/j.neubiorev.2013.06.013

Sorond FA, 2008, Cerebral blood flow response to flavanol‐rich cocoa in healthy elderly humans, Neuropsychiatr Dis Treat, 4, 433

Spencer JPE, 2001, Epicatechin and its in vivo metabolite 3‐O‐methyl epicatechin, protect human fibroblasts from oxidative‐stress‐induced cell death involving caspase‐3, Biochem J, 354, 493, 10.1042/bj3540493

10.1111/j.1750-3841.2009.01226.x

10.1038/ejcn.2012.101

10.1007/s11906-012-0281-8

10.1007/s00217-005-0005-2

10.1002/jsfa.4592

10.1371/journal.pone.0054079

10.1172/JCI15211

10.1007/978-88-470-2038-2_5

10.1016/0308-8146(93)90236-9

10.1016/0308-8146(94)90117-1

10.1007/s002170050422

Weyant MJ, 2001, (+)‐Catechin inhibits intestinal tumor formation and suppresses focal adhesion kinase activation in the Min/1 mouse, Cancer Res, 61, 118

10.1016/B978-0-12-381504-0.00010-X

Wood GAR, 1988, Cocoa‐fourth edition (Tropical agricultural series)

10.1016/S0304-3835(02)00276-8

10.1016/S0304-3835(02)00629-8

10.1007/BF01202432

10.1007/BF01202506

10.1002/9781444301588.ch8

10.1111/jfpp.12166