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Cocoa: Difference between revisions
>David Hedlund The caffeine content in the table is base on the calculation from varoius cocoa varieties. |
>Psyched m disambig Tryptamine to Tryptamine |
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===Dosages based on cocoa strain=== | ===Dosages based on cocoa strain=== | ||
The caffeine content in the table is base on the calculation from | The caffeine content in the table is base on the calculation from various [[#Cocoa varieties|cocoa varieties]].<ref name="Gene A. Spiller" /> | ||
{| class="wikitable sortable" border="1" style="font-size:smaller" | {| class="wikitable sortable" border="1" style="font-size:smaller" | ||
|- | |- | ||
! Level | ! rowspan="2" | Level | ||
! colspan="4" | Cocoa bean strain | |||
|- | |||
! Criollo | ! Criollo | ||
! Trinitario | ! Trinitario | ||
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==History and culture== | ==History and culture== | ||
Several mixtures of cacao are described in ancient texts, for ceremonial or medicinal, as well as culinary, purposes. Some mixtures included maize, chili, vanilla (Vanilla planifolia), and honey. Archaeological evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at Uaxactun, Guatemala.<ref>Kidder (1947).</ref> | Several mixtures of cacao are described in ancient texts, for ceremonial or medicinal, as well as culinary, purposes. Some mixtures included maize, chili, vanilla (Vanilla planifolia), and honey. Archaeological evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at Uaxactun, Guatemala.<ref>Kidder (1947).</ref> | ||
Ceremonial cacao has been experiencing a surge in popularity in recent years. | Ceremonial cacao, along with retreats centered around its use, has been experiencing a surge in popularity in recent years. | ||
==Chemistry== | ==Chemistry== | ||
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* Theobromine:<ref name="Cocoa content" /> 2060 mg/100 g<ref name="usda" /> | * Theobromine:<ref name="Cocoa content" /> 2060 mg/100 g<ref name="usda" /> | ||
* Theophylline<ref>{{cite journal |last1=Franco |first1=R |last2=Oñatibia-Astibia |first2=A |last3=Martínez-Pinilla |first3=E |title=Health benefits of methylxanthines in cacao and chocolate. |journal=Nutrients |date=18 October 2013 |volume=5 |issue=10 |pages=4159-73 |doi=10.3390/nu5104159 |pmid=24145871}}</ref> | * Theophylline<ref>{{cite journal |last1=Franco |first1=R |last2=Oñatibia-Astibia |first2=A |last3=Martínez-Pinilla |first3=E |title=Health benefits of methylxanthines in cacao and chocolate. |journal=Nutrients |date=18 October 2013 |volume=5 |issue=10 |pages=4159-73 |doi=10.3390/nu5104159 |pmid=24145871}}</ref> | ||
* [[Tryptamine]]<ref name="Cocoa content" /> | * [[Tryptamine (compound)|Tryptamine]]<ref name="Cocoa content" /> | ||
* [[Tryptophan]]:<ref name="Cocoa content" /> 0.293 g/100 g<ref name="usda" /> | * [[Tryptophan]]:<ref name="Cocoa content" /> 0.293 g/100 g<ref name="usda" /> | ||
* [[Tyramine]]<ref name="Cocoa content" /> | * [[Tyramine]]<ref name="Cocoa content" /> | ||
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===Cocoa varieties=== | ===Cocoa varieties=== | ||
Caffeine content mg/g (sorted by lowest caffeine content):<ref>https://books.google.se/books?id=WxmBmvhsoZ8C&pg=PA171&redir_esc=y#v=onepage&q&f=false</ref> | Caffeine content mg/g (sorted by lowest caffeine content):<ref name="Gene A. Spiller">https://books.google.se/books?id=WxmBmvhsoZ8C&pg=PA171&redir_esc=y#v=onepage&q&f=false</ref> | ||
* Forastero (defatted): 1.3 mg/g | * Forastero (defatted): 1.3 mg/g | ||
* Nacional (defatted): 2.4 mg/g | * Nacional (defatted): 2.4 mg/g | ||