1939
DOI: 10.1039/an9396400475
|View full text |Cite
|
Sign up to set email alerts
|

The presence of leuco-anthocyanins in Criollo cacao

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
6
0

Year Published

1952
1952
2018
2018

Publication Types

Select...
6
3
1

Relationship

0
10

Authors

Journals

citations
Cited by 17 publications
(6 citation statements)
references
References 0 publications
0
6
0
Order By: Relevance
“…One of the greatly appreciated features of the domesticated Criollo cacao is the white cotyledon of the bean, which seems to be associated with desirable flavor qualities. Early work has suggested that decreased concentrations of polyphenols, methylxanthines, and anthocyanin precursors in the cotyledon are associated with this observation 40 42 . Polyphenols and methylxanthines are responsible for the astringency and bitterness detected in cacao beans 43 , and it is thought that the modification of these compounds during the process of fermentation contributes to the final flavor of a chocolate 43 .…”
Section: Resultsmentioning
confidence: 99%
“…One of the greatly appreciated features of the domesticated Criollo cacao is the white cotyledon of the bean, which seems to be associated with desirable flavor qualities. Early work has suggested that decreased concentrations of polyphenols, methylxanthines, and anthocyanin precursors in the cotyledon are associated with this observation 40 42 . Polyphenols and methylxanthines are responsible for the astringency and bitterness detected in cacao beans 43 , and it is thought that the modification of these compounds during the process of fermentation contributes to the final flavor of a chocolate 43 .…”
Section: Resultsmentioning
confidence: 99%
“…Cocoa and chocolate products have long been known to contain high levels of flavan‐3‐ol (flavanol) polyphenolic compounds, which have significant antioxidant activity (Adam and others 1931; Knapp and Hearne 1939; Forsyth 1955). Recent research has indicated that the flavanols found in cocoa and chocolate products are associated with short‐ and long‐term health benefits including reduced oxidation of LDL cholesterol, reduced platelet aggregation, increased arterial blood flow, and decreased blood pressure (Ariefdjohan and Savaiano 2005; Engler and Engler 2006).…”
Section: Introductionmentioning
confidence: 99%
“…One of the greatly appreciated features of the domesticated Criollo cacao is the white cotyledon of the bean that seems to be associated with desirable flavor qualities. Early work has suggested that decreased concentrations of polyphenols, methylxanthines and anthocyanin precursors concentration in the cotyledon are associated with this observation [29][30][31] . Polyphenols and methylxanthines are responsible for the astringency and bitternes detected in cacao beans 32 , and it is thought that the modification of these compounds during the process of fermentation contributes to the final flavor of chocolate 32 .…”
mentioning
confidence: 99%