SEARCH · Search PubMed
Results for “CACAO”
Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.
Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.
[Study of nutritional value of proteins from cacao].
Explore the source record for details and available documents.
Determination of theobromine and caffeine in Theobroma cacao grain hulls.
Explore the source record for details and available documents.
[Comparative determinations of the active ingredients in coffee, tea and cacao].
Explore the source record for details and available documents.
Examination of Theobroma cacao fat for the presence of cyclopropenoid acids.
Explore the source record for details and available documents.
[Aflatoxins in cacao creams and similar products].
Explore the source record for details and available documents.
[Studies of caffeine and theobromine in sheep. III. Feeding of cacao bean shells].
Explore the source record for details and available documents.
[Immunologic observations on antigens of fermented cacao seeds].
Explore the source record for details and available documents.
[Use of gel diffusion technics in the immunologic differentiation of cacao].
Explore the source record for details and available documents.
The effect of feeding cacao shell to cows on the vitamin D content of butter (milk).
Explore the source record for details and available documents.
Studies on tannin compounds: I. Changes during autolysis of minced cacao bean.
Explore the source record for details and available documents.
The copper-retaining powers of different cacao soils.
Explore the source record for details and available documents.
Pentameric procyanidin from Theobroma cacao selectively inhibits growth of human breast cancer cells.
A naturally occurring, cocoa-derived pentameric procyanidin (pentamer) was previously shown to cause G0/G1 cell cycle arrest in human breast cancer cells by an unknown molecular mechanism. Here, we show that pentamer selectively inhibits the proliferation of human breast cancer cells (MDA MB-231, MDA MB-436, MDA MB-468, SKBR-3, and MCF-7) and benzo(a)pyrene-immortalized 184A1N4 and 184B5 cells. In contrast, normal human mammary epithelial cells in primary culture and spontaneously immortalized MCF-10A cells were significantly resistant. We evaluated whether this differential response to pentamer may involve depolarization of the mitochondrial membrane. Pentamer caused significant depolarization of mitochondrial membrane in MDA MB231 cells but not the more normal MCF-10A cells, whereas other normal and tumor cell lines tested gave variable results. Further investigations, using a proteomics approach with pentamer-treated MDA MB-231, revealed a specific dephosphorylation, without changes in protein expression, of several G1-modulatory proteins: Cdc2 (at Tyr15), forkhead transcription factor (at Ser256, the Akt phosphorylation site) and p53 (Ser392). Dephosphorylation of p53 (at Ser392) by pentamer was confirmed in MDA MB-468 cells. However, both expression and phosphorylation of retinoblastoma protein were decreased after pentamer treatment. Our results show that breast cancer cells are selectively susceptible to the cytotoxic effects of pentameric procyanidin, and suggest that inhibition of cellular proliferation by this compound is associated with the site-specific dephosphorylation or down-regulation of several cell cycle regulatory proteins.
[Comparative studies of the resorption of Adeps solidus and Oleum cacao with I-131].
Explore the source record for details and available documents.
Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate.
The medicinal use of cacao, or chocolate, both as a primary remedy and as a vehicle to deliver other medicines, originated in the New World and diffused to Europe in the mid 1500s. These practices originated among the Olmec, Maya and Mexica (Aztec). The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology. Early colonial era documents included instructions for the medicinal use of cacao. The Badianus Codex (1552) noted the use of cacao flowers to treat fatigue, whereas the Florentine Codex (1590) offered a prescription of cacao beans, maize and the herb tlacoxochitl (Calliandra anomala) to alleviate fever and panting of breath and to treat the faint of heart. Subsequent 16th to early 20th century manuscripts produced in Europe and New Spain revealed >100 medicinal uses for cacao/chocolate. Three consistent roles can be identified: 1) to treat emaciated patients to gain weight; 2) to stimulate nervous systems of apathetic, exhausted or feeble patients; and 3) to improve digestion and elimination where cacao/chocolate countered the effects of stagnant or weak stomachs, stimulated kidneys and improved bowel function. Additional medical complaints treated with chocolate/cacao have included anemia, poor appetite, mental fatigue, poor breast milk production, consumption/tuberculosis, fever, gout, kidney stones, reduced longevity and poor sexual appetite/low virility. Chocolate paste was a medium used to administer drugs and to counter the taste of bitter pharmacological additives. In addition to cacao beans, preparations of cacao bark, oil (cacao butter), leaves and flowers have been used to treat burns, bowel dysfunction, cuts and skin irritations.
Nuclear and mitochondrial rDNA variability in Crinipellis perniciosa from different geographic origins and hosts.
Genetic variability in Crinipellis perniciosa, the causal organism of witches' broom disease in Theobroma cacao, was determined in strains originating from T. cacao and other susceptible host species Heteropterys acutifolia and Solanum lycocarpum in Brazil, in order to clarify host specificity and geographical variability. RFLP analysis of the ribosomal DNA ITS regions (rDNA ITS), and the mitochondrial DNA small subunit ribosomal DNA gene (mtDNA SSU rDNA) did not reveal any genetic variability in 120 tested strains, possibly serving only as species level markers. Genetic variability was observed in the ribosomal DNA IGS spacer region, in terms of IGS size, RFLPs and sequence data. Phylogenetic analyses (using CLUSTAL W, PHYLIP and TREEVIEW) indicated considerable differences between C. perniciosa strains from T. cacao and those from H. acutifolia (85-86%) and S. lycocarpum (95-96%). Sequence differences also indicated that C. perniciosa from T. cacao in Bahia is less variable (98%) when compared to the pathogen on T. cacao in Amazonas (97-98%), perhaps reflecting a recent introduction to T. cacao in Bahia.
[Vegetable resources with agroindustrial potential from Guatemala. Chemical characterization of the pulp and of the seeds of Theobroma bicolor].
T. bicolor grows wild in certain regions of Guatemala. The fruit is utilized by the rural population for the preparation of drinks from the pulp and the seed, replacing cocoa (T. cocoa). The fruit of T. bicolor used in the present study, measured on the average, 15 cm long and had an average weight, of 752 g. The pulp, the shell, and the seed represented 23.8, 62.5, and 13.7%, respectively, of the fruit weight. The pulp contained on the average, 38 seeds/fruit, which weighted on the average, 1.11 g and were 2.4 cm long. T. cacao seeds weighted 0.62 g and were 1.6 cm long. The protein content (24.42%) and fiber content (30.86%) of the T. bicolor seeds, was greater than those from T. cacao, although fat content was lower (25.48%). The fat of the seeds of T. bicolor has different physicochemical characteristics than the fat of the seeds of T. cacao, such as melting point, iodine value, and saponification number. The seeds of both, T. cacao and T. bicolor, were used for the preparation of a local drink using toasted corn flour, sugar, and anatto flour in equal preparations, with and without toasted whole soybean flours (6.25%). Through a sensory ranking trial, it is established that the drink from T. bicolor and soybeans, was preferred over other preparations with T. cacao. The pulp of T. bicolor with an interesting chemical composition, yielded an aromatic pleasant drink, and from T. bicolor, is an interesting resource for industrialization and for genetic characteristics for T. cacao improvement.