Cacao Artesanos Sources
Sources | Benefits of Cacao
Cinquanta, Luciano, et al. “Mineral essential elements for nutrition in different chocolate products.” International journal of food sciences and nutrition 67.7 (2016): 773-778.
Oracz, Joanna, and Ewa Nebesny. “Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars.” Food Research International 55 (2014): 1-10.
Wickramasuriya, Anushka M., and Jim M. Dunwell. “Cacao biotechnology: current status and future prospects.” Plant biotechnology journal 16.1 (2018): 4-17.
Martínez-Pinilla, Eva, Ainhoa Oñatibia-Astibia, and Rafael Franco. “The relevance of theobromine for the beneficial effects of cocoa consumption.” Frontiers in pharmacology 6 (2015): 30.
Kelishadi, Roya. “Cacao to cocoa to chocolate: healthy food?.” ARYA Atherosclerosis 1.1 (2010).
Sources | History of Cacao
Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate, by Teresa L. Dillinger, Patricia Barriga, Sylvia Escárcega, Martha Jimenez, Diana Salazar Lowe, Louis E. Grivetti. The Journal of Nutrition, Volume 130, Issue 8, August 2000, Pages 2057S–2072S.