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Chocolate and chocolate constituents influence bone health and osteoporosis risk.
Seem SA, Yuan YV, Tou JC. Seem SA, et al. Nutrition. 2019 Sep;65:74-84. doi: 10.1016/j.nut.2019.02.011. Epub 2019 Feb 26. Nutrition. 2019. PMID: 31029926 Review.
Dark chocolate (45-85% cocoa solids) is high in flavonoids, most minerals, and low in sugar with 70% cocoa solids resulting in higher fat and methylxanthine content. ...Based on flavonoid and mineral content, unsweetened cocoa …
Dark chocolate (45-85% cocoa solids) is high in flavonoids, most minerals, and low in sugar with 70% cocoa soli …
Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate.
Jaćimović S, Popović-Djordjević J, Sarić B, Krstić A, Mickovski-Stefanović V, Pantelić NĐ. Jaćimović S, et al. Foods. 2022 May 17;11(10):1445. doi: 10.3390/foods11101445. Foods. 2022. PMID: 35627015 Free PMC article.
Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. ...A good correlation between antioxidant potency composite index (ACI) …
Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolat …
Mineral profile of cocoa powder: Analytical approach in commercial samples.
Silva MB, Santos HM, Pereira JCC, Sousa HC, de Jesus RM, Leão DJ, Santos LS, Ferrão SPB. Silva MB, et al. J Sci Food Agric. 2026 Sep;106(12):7056-7065. doi: 10.1002/jsfa.70742. Epub 2026 May 24. J Sci Food Agric. 2026. PMID: 42178899 Free PMC article.
BACKGROUND: Cocoa powder is widely used in the food industry and has high nutritional value due to its composition, including minerals. ...In this study, the mineral content of commercial alkalized and natural cocoa powder samples from 12 …
BACKGROUND: Cocoa powder is widely used in the food industry and has high nutritional value due to its composition, including …
Food-related properties and composition of cocoa honey (Theobroma cacao L.): An integrated investigation.
Rocha GHAM, de Almeida MC, da Silva LLP, Flores IS, Castiglioni GL, De Oliveira TF, Pereira J. Rocha GHAM, et al. Food Res Int. 2025 Feb;202:115694. doi: 10.1016/j.foodres.2025.115694. Epub 2025 Jan 12. Food Res Int. 2025. PMID: 39967153
Cocoa (Theobroma cacao L.) is a tropical fruit used in chocolate production, with a huge portion of its byproducts, such as cocoa honey, being discarded, contributing to the over 52,000 tons of waste generated by the cocoa chain. Cocoa ho …
Cocoa (Theobroma cacao L.) is a tropical fruit used in chocolate production, with a huge portion of its byproducts, suc …
Assessment of Some Nutritional Parameters and Trace Metal Contents in Chocolate and Cocoa Samples Sold in Kurdistan Region.
Hamza SR, Alhaidary SMH, Jabbar HS. Hamza SR, et al. J AOAC Int. 2026 Apr 16:qsag030. doi: 10.1093/jaoacint/qsag030. Online ahead of print. J AOAC Int. 2026. PMID: 41992499
OBJECTIVE: This research investigates the nutritional parameters and trace metal content in various chocolate and cocoa products sold in the Kurdistan Region, Iraq, to assess trace metal content and safety. ...Cocoa products demonstrated excepti …
OBJECTIVE: This research investigates the nutritional parameters and trace metal content in various chocolate and cocoa …
Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates.
Godočiková L, Ivanišová E, Zaguła G, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Kowalczewski PŁ, Kačániová M. Godočiková L, et al. Molecules. 2020 Aug 11;25(16):3648. doi: 10.3390/molecules25163648. Molecules. 2020. PMID: 32796548 Free PMC article.
The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. ...Mineral composition analysis showed that …
The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest …
Physico-Chemical, Textural, Antioxidant and Sensory Characterization of White Chocolate Enriched with Barley Powder.
Murariu OC, Lipsa FD, Cara IG, Caruso G. Murariu OC, et al. Foods. 2026 Apr 29;15(9):1548. doi: 10.3390/foods15091548. Foods. 2026. PMID: 42121490 Free PMC article.
Comparisons were made between eight treatments derived by the factorial combination of 2 types of butter (milk and cocoa) and 4 concentrations of green barley powder addition (1%, 3%; 5%; and 7%), plus 2 untreated controls (milk butter and cocoa butter with no green …
Comparisons were made between eight treatments derived by the factorial combination of 2 types of butter (milk and cocoa) and 4 conce …
Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans.
Djikeng FT, Teyomnou WT, Tenyang N, Tiencheu B, Morfor AT, Touko BAH, Houketchang SN, Boungo GT, Karuna MSL, Ngoufack FZ, Womeni HM. Djikeng FT, et al. Heliyon. 2018 Mar 1;4(2):e00533. doi: 10.1016/j.heliyon.2018.e00533. eCollection 2018 Feb. Heliyon. 2018. PMID: 29552657 Free PMC article.
The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. ...Oven and traditional …
The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activ …
Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique.
Karaś K, Zioła-Frankowska A, Bartoszewicz M, Krzyśko G, Frankowski M. Karaś K, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2021 Feb;38(2):293-303. doi: 10.1080/19440049.2020.1853821. Epub 2020 Dec 17. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2021. PMID: 33332983
In this study, chocolate samples were prepared according to two procedures: water bath and microwave-assisted mineralisation. The use of Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) allowed us to determine the elemental composition of da …
In this study, chocolate samples were prepared according to two procedures: water bath and microwave-assisted mineralisation. …
An updated review on chemical compositions of cocoa products and by-products with a focus on toxic elements and organic pollutants.
Dinh AH, Hoang AQ. Dinh AH, et al. Food Chem. 2025 Oct 15;489:145001. doi: 10.1016/j.foodchem.2025.145001. Epub 2025 Jun 1. Food Chem. 2025. PMID: 40466538 Review.
Cocoa (Theobroma cacao L.) is an economically significant plant because of its components that benefit human health and emotion. ...For the first time, concentrations and profiles of toxic elements and organic contaminants in cocoa samples were reviewed. Plan …
Cocoa (Theobroma cacao L.) is an economically significant plant because of its components that benefit human health and emotio …
21 results