Chocolate has many health benefits—it can potentially lower blood pressure and cholesterol and reduce stroke risk. But just as connoisseurs thought it couldn't get any better, there's this tasty new tidbit: Researchers ...
Biochemistry
Mar 24, 2015
0
84
The cocoa crop of Ivory Coast, the world's biggest producer, increased 28.5 percent to a record 2.15 million tonnes in the 2016-17 season, the national Coffee and Cocoa Council said Friday.
Environment
Sep 29, 2017
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5
Just as we have seen an increase in the number of microbreweries making specialty beers, the market for chocolate has also developed, so there are more high-end chocolate manufacturers who are trying to stand out by fine ...
Plants & Animals
Aug 26, 2019
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24
As Halloween approaches, so too does the anticipation of a trick-or-treating stash filled with fun-sized chocolate candy bars. But to satisfy our collective craving for this indulgence, millions of cocoa pods are harvested ...
Biochemistry
Oct 17, 2023
1
116
Epidemiological studies have indicated that dietary habits and antioxidants from diet can influence the incidence of neurodegenerative disorders such as Alzheimer's and Parkinson's diseases. In the recent years, a number ...
Biochemistry
Apr 15, 2013
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0
As evidence regarding the health benefits of consuming dark chocolate and cocoa mounts, there has been an increasing debate about which cocoa and chocolate products deliver the most beneficial compounds, known as flavanols, ...
Biochemistry
Mar 10, 2011
1
0
New research offers an alternative perspective on adaptation to climate threats in Southeast Asia.
Economics & Business
Jan 13, 2022
0
9
The the indigenous peoples of the Amazon are far removed from the Paris conference rooms where politicians and technocrats in dark suits hashed out a historic deal on curbing climate change to close out the year.
Environment
Dec 22, 2015
0
41
The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique.
Materials Science
May 8, 2019
0
132
The best kind of chocolate is creamy, smooth and melts in your mouth, not in your hands. Now University of Guelph food scientists say they have found a way to create that perfect chocolate that simplifies the traditional ...
Materials Science
Sep 13, 2021
0
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