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Cocoa: Difference between revisions
>David Hedlund {{For| the cocoa plant|Theobroma cacao (botany)}} |
>David Hedlund →Chemistry: Phenylalanine, not Phenylethylamine |
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==Chemistry== | ==Chemistry== | ||
* Anandamide<ref name="Cocoa content">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/</ref> | * Anandamide<ref name="Cocoa content">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/</ref> | ||
* [[ | * [[Phenylalanine]]:<ref name="Cocoa content" /> 0.941 g/100 g<ref name="usda" /> | ||
* Salsolinol<ref name="Cocoa content" /> | * Salsolinol<ref name="Cocoa content" /> | ||
* Putrescine<ref>{{cite journal |last1=Restuccia |first1=D |last2=Spizzirri |first2=UG |last3=Puoci |first3=F |last4=Picci |first4=N |title=Determination of biogenic amine profiles in conventional and organic cocoa-based products. |journal=Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment |date=2015 |volume=32 |issue=7 |pages=1156-63 |doi=10.1080/19440049.2015.1036322 |pmid=25833003}}</ref> | * Putrescine<ref>{{cite journal |last1=Restuccia |first1=D |last2=Spizzirri |first2=UG |last3=Puoci |first3=F |last4=Picci |first4=N |title=Determination of biogenic amine profiles in conventional and organic cocoa-based products. |journal=Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment |date=2015 |volume=32 |issue=7 |pages=1156-63 |doi=10.1080/19440049.2015.1036322 |pmid=25833003}}</ref> | ||