Browsing: Chocolate
Researchers at King’s College London have found significant connections between theobromine, a widely-known plant compound from cocoa, and measures of epigenetic aging, indicating that theobromine may…
Cocoa (Theobroma cacao) bean fermentation is a natural process characterized by various interactions that influence the flavor profile of high-quality chocolate. By grasping these intricate interactions,…
Chocolate is produced through the fermentation of cocoa beans sourced from cacao tree fruits. Mimi Chu Leon With the identification of fungi and bacteria that generate…
A naturally occurring compound known as flavan-3-ol, present in cocoa, tea, apples, and grapes, has been shown to enhance blood pressure and vascular health, according to…
Here’s a rewritten version of your content while preserving the HTML structure: <div id=””> <p> <figure class=”ArticleImage”> <div class=”Image__Wrapper”> <img class=”Image” alt=”” width=”1350″ height=”900″ src=”https://images.newscientist.com/wp-content/uploads/2025/05/01134232/SEI_249423817.jpg” sizes=”(min-width:…
Gabi Musat/500px/Getty Images It is the rarest and most exclusive chocolate I have ever had. In fact, you can’t even buy it in the store. But…
A long-term US study found that consuming at least 5 servings of dark chocolate per week (1 serving equals a standard chocolate bar/pack or 1 oz)…
Give chocolate a fighting chance Maciej Gorzelinski/EyeEm/Getty READING will keep its secrets safe. Some might describe this town, 60 kilometers west of London, as nondescript. Exotic…