a Faculty of Food and Agriculture, Department of Food Production , The University of the West Indies , St. Augustine , Republic of Trinidad and Tobago.
Crit Rev Food Sci Nutr. 2015;55(5):620-59. doi: 10.1080/10408398.2012.669428.
The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.
描述了可可和巧克力的历史，包括巧克力行业的诞生和发展。简要描述了该行业和可可经济的最新发展。概述了可可的分类以及表型和遗传多样性的研究。综述了可可农艺实践，包括传统和现代繁殖技术。列出并广泛回顾了可可消费带来的与营养相关的健康益处。比较了可可抗氧化剂与茶和葡萄酒的抗氧化剂的具体作用。讨论了在巧克力和巧克力饮料中添加牛奶对可可多酚生物利用度的影响。最后，介绍了可可消费的风味、感官、微生物和毒理学方面。
