BACKGROUND High blood pressure is an important risk factor for cardiovascular disease, contributing to about 50% of cardiovascular events worldwide and 37% of cardiovascular-related deaths in Western populations. Epidemiological studies suggest that cocoa-rich products reduce the risk of cardiovascular disease. Flavanols found in cocoa have been shown to increase the formation of endothelial ni...

Cocoa and cocoa products have received much attention due to their significant polyphenol contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates (milk and dark chocolates) may present varied polyphenol contents and possess different levels of antioxidant potentials. For the past ten years, at least 28 human studies have been conducted utilizing one of these cocoa p...

Aims: Contamination with filamentous fungi reduces the quality of cocoa beans and poses a health risk for consumers due to potential accumulation mycotoxins. The aim this study was develop antifungal Bacillus cultures fermentation.
 Methods Results: Antifungal activity 7 isolates investigated using overlay technique. Solid culture media inoculated bacterial fungal were cultivated under aer...

Man's oldest fungicide has probably long functioned in this role in plants, as a natural component of induced antifungal defence. Elemental sulphur (S(0)) is the only inorganic phytoalexin and the only phytoalexin produced by so many different taxa. S(0) (detected by GC-MS as (32)S(8)) is produced in representative species of Sterculiaceae (cocoa), Solanaceae (tomato, tobacco), Malvaceae (cotto...

Abstract The cocoa bean is a component of the pod, which frequently used as an ingredient in foods and drinks. Numerous healthy substances, such polyphenols, act antioxidants, antiaging, anti-inflammatory, antidiabetic, antihypertensive agents, are found beans. goal this study to create useful instant beverage that acts antidiabetic. This involved creation combined chocolate powder liquid. Acco...

Cocoa bean shell is a by-product of processing chocolate products that can be used as tea infusion because it contains bioactive compounds such polyphenols which act antioxidants. Roasting plays very important role in the development aromas and flavors. The temperature commonly roasting about 100 – 150 ºC. Phenolic content formation sensory properties product due to presence interaction with pr...

The fermentation of cocoa beans is a key step in increasing their quality. Temperature and pH have an impact on the process' performance. Until, temperature measurements bean process been done with thermometer meter, heavily impacted by experience knowledge. goal this research to create monitoring system for using android platform. sensor must be able measure during process, reading data displa...

The determination of the occurrence and level of cocoa shells in cocoa products and chocolate is an important analytical issue. The recent European Union directive on cocoa and chocolate products (2000/36/EC) has not retained the former limit of a maximum amount of 5% of cocoa shells in cocoa nibs (based on fat-free dry matter), previously authorized for the elaboration of cocoa products such a...

The coiled-coil coactivator (CoCoA) is a transcriptional coactivator for nuclear receptors and enhances nuclear receptor function by the interaction with the bHLH-PAS domain (AD3) of p160 coactivators. The C-terminal activation domain (AD) of CoCoA possesses strong transactivation activity and is required for the coactivator function of CoCoA with nuclear receptors. To understand how CoCoA AD t...