ライフサイエンスコーパス: cacao

1 and theophylline, associated with the use of cacao.

2 elationship between populations of Theobroma cacao.

3 ciosa causes Witches' Broom Disease (WBD) of cacao.

4 rituals incorporating cylindrical vases and cacao.

5 Mexico, reveal theobromine, a biomarker for cacao.

6 ds, which may have roles in its infection of cacao.

7 f chocolate, containing different amounts of cacao (35-100%), were determined using attenuated total

8 factor of 1 to 0.6 +/- 0.1 for oil palm and cacao agroforestry plantations and 0.8 +/- 0.3 for rubbe

9 r (Hevea brasiliensis), and cacao (Theobroma cacao) agroforestry plantations on SOC stocks within 3-m

10 icate that mature cash crop systems, such as cacao and coffee with shade trees, provide wildlife habi

11 e tea caffeine synthesis pathway relative to cacao and coffee.

12 Origins of Theobroma cacao and Crinipellis perniciosa occurred in the Amazon

13 simultaneously assess the transcriptomes of cacao and M. perniciosa during their peculiar biotrophic

14 dem duplications independently of genes from cacao and tea, suggesting that caffeine in eudicots is o

15 of an ancestral genome common to cotton and cacao, and proposed evolutionary models to show how such

16 to demonstrate its feasibility as honey and cacao are among the most adulterated food products.

17 hether the yeasts associated with coffee and cacao are genetically similar, crop-specific populations

18 nt present knowledge about witches' broom of cacao are presented with the hope that disease managemen

19 s, mangos, several nuts, spices, coffee, and cacao are widely traded and much sought after around the

20 n expressed by M. perniciosa when it infects cacao, are presented.

21 Using bananas and cacao as key examples, we outline some of the reasons fu

22 re 1000 B.C., extending the confirmed use of cacao back at least 500 years.

23 The earliest cacao beverages consumed at Puerto Escondido were likely

24 The association of cylinder jars and cacao beverages suggests that the Chacoan ritual involvi

25 Escondido in what is now Honduras show that cacao beverages were being made there before 1000 B.C.,

26 dies were performed in three Theobroma spp., cacao, bicolor and grandiflorum through chemical composi

27 applied to distinguish commercial honey and cacao brands to demonstrate its feasibility as honey and

28 f dimeric to pentameric procyanidins from T. cacao by countercurrent chromatography.

29 d PAC content from Vitis vinifera, Theobroma cacao, Camellia sinensis, and Pinus massoniana induced a

30 within this survey; while, among vegetables, cacao/chocolate and spices resulted in contamination lev

31 The flavanol (-)-epicatechin, a component of cacao (cocoa), has been shown to have multiple health be

32 f the Mexican border indicates exchange with cacao cultivators in Mesoamerica in a time frame of abou

33 of witches' broom disease, which devastates cacao cultures in South America.

34 Like wine, coffee and cacao depend on microbial fermentation [8, 9] and have b

35 This first known use of cacao drinks north of the Mexican border indicates excha

36 Cocoa (Theobroma cacao) is a crop of economic importance.

37 uct prepared from the seeds of the Theobroma cacao L. tree and is a common ingredient of many food pr

38 dy the metabolic profile of cocoa (Theobroma cacao L.) beans of different varieties, origin and ferme

39 antioxidant compounds from cocoa (Theobroma cacao L.) leaves.

40 olated from unroasted cocoa beans (Theobroma cacao L.) using various techniques of countercurrent chr

41 n various plants, including cocoa (Theobroma cacao L.).

42 octamer were isolated from cacao (Theobroma cacao, L.) seeds and added to bovine serum albumin (BSA)

43 s associated with a tropical tree (Theobroma cacao, Malvaceae) across lowland Panama.

44 lant drinks, probably concocted using either cacao or holly leaves and twigs.

45 Theobroma cacao originated in the Amazon and Orinoco basins of Col

46 The cacao pathogen Moniliophthora roreri belongs to the mush

47 Among foods analyzed, cacao powder had the highest amounts of kynurenic acid (

48 the deleterious effects of witches' broom on cacao production include the use of phytosanitation (rem

49 confirms the continuous presence and use of cacao products at San Lorenzo between 1800 and 1000 BCE,

50 The cacao residues come from pieces of vessels that are like

51 --as confirmed by previous identification of cacao residues on archaeological pottery from Paso de la

52 oth leaf necrosis and leaf mortality when T. cacao seedlings are challenged with a major pathogen (Ph

53 america, especially by elites, was made from cacao seeds.

54 scarlet macaws, turquoise, marine shell, and cacao, suggest societal complexity unprecedented elsewhe

55 ientific investigations of witches' broom of cacao that began in the 1890s developed the present stat

56 f the most devastating diseases of Theobroma cacao, the chocolate tree.

57 uineensis), rubber (Hevea brasiliensis), and cacao (Theobroma cacao) agroforestry plantations on SOC

58 n from monomer to octamer were isolated from cacao (Theobroma cacao, L.) seeds and added to bovine se

59 As close relatives of Theobroma cacao, they may provide a good alternative for human con

60 One elite context reveals cacao use as part of a mortuary ritual for sacrificial v

61 shing back the earliest chemical evidence of cacao use by some 1,000 years.

62 Mesoamerican peoples had a long history of cacao use--spanning more than 34 centuries--as confirmed

63 the Chacoan ritual involving the drinking of cacao was tied to Mesoamerican rituals incorporating cyl

64 trometry, and show that chocolate (Theobroma cacao) was consumed by the Preclassic Maya as early as 6