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Related terms

Anandamide, black chocolate (BC), Butyrum cacao , cacahuatl (Nahuatl), cacao (Brazilian Portuguese, English, Spanish), cacao bean husk extract, cacao tree, cacaoboom (Dutch), cacaoeiro (Brazilian Portuguese), cacaoyer (French), cacaueiro (Brazilian Portuguese), caffeine, carboxylic acids, catechin, CBC, CBH, chicolatl (Nahuatl), chocol (Mayan), chocolate flavonoids, chocolate milk, chocolate tree, cocoa bean, cocoa bran, cocoa butter, cocoa husk, cocoa oil, cocoa powder, cocoa tree, CocoaVia®, dark chocolate, Dutch chocolate, epicatechin, FCMC, fiber, flavan-3-ols, flavanols, flavonoids, granos de cacao (Spanish), harilik kakaopuu (Estonian), hot chocolate, inulin, isomalt, kakao (Danish), Kakao (German), kakaó(fa) (Hungarian), Kakaobaum (German), Kakaopflanze (German), kakaotræ (Danish), kakaowiec (Polish), kakav (Slovenian), kawkaw (Mayan), ke ke (Chinese), lipids, methylxanthine alkaloids, methylxanthines, milk chocolate, N-linoleoylethanolamine, N-oleolethanolamine, oleic acid, oligofructose, palmitic acid, phenylethylamine, phytochemicals, phytosterols, polyphenols, procyanidin oligomers, procyanidins, purine alkaloids, saturated fatty acids, sorbitol, stearic acid, Sterculiaceae (family), stimulant drug, sucrose, Theobroma cacao L., theobromine, white chocolate, xocoatl (Mayan, Nahuatl), xocolatl (Mayan, Nahuatl).

NOTE : This monograph covers Theobroma cacao , cacao, cocoa products, and chocolate.

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