Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
Polyphenols have become an intense focus of research interest because of their perceived heal-beneficial effects, such as anti-carcinogenic, anti-inflammatory, antimicrobial etc. Polyphenols in green and black tea, grape seeds, grapes and (red) wine have raised much attention but chocolate has not been investigated intensively up to now. This review is concerned with polyphenols in Theobroma Cacao.
Bibliographic Reference: An article published in: Elsevier Food Research International 33 (2001), pp.423-447
Record Number: 200013549 / Last updated on: 2001-07-25
Original language: en
Available languages: en