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Compound: 5546
Plants: 312
References: 992
Visitors: 12
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Theobroma cacao
Theobroma cacao
PHCD Herb ID :
167
Common Name :
Cacao tree
Family Name :
Sterculiaceae
Persian Name :
کاکائو
More Details
Medicinal uses:
Diuretic,VasoDilator,Lowering of blood pressure
(-)-epicatechin
(-)-epigallocatechin
(+)-gallocatechin
(E,Z)-2,6-Nonadienol
1,3-Butanediol
1-propanol
2,3-Butanediol
2,4-di-t-butylphenol
2,6-heptadione
2-methylpropanal
2-octenal(E)
2-pentanol
2-phenylacetate
3-methyl-2-butanol
3-methyl-2-butanol acetate
3Z-Hexenol
5,6-epoxy-5,6-dihydro-beta-ionone
Acetic acid
acetoin
Acetophenone
Amentoflavon
Apigenin
Apigenin 7-glucosid
Apigenin-7-O-rutinoside
Astragalin
Benzacetaldehyde
Benzylalcohol
Beta-Ionone
Beta-Lonone
butyric acid
Caffeic
Caproic acid
Caprylic
Catchin
Chlorogenic
cis-2-Hexenal
clovamide
cyanidin-3-alpha-L-arabinosid
Cyanidin-3-O-galactoside
Damascenone
diacetyl
dideoxyclovamide
E-linalool oxide
Epicatechin
Epoxylinalool
Ethyl acetate
ethyl lactate
Ethyl laurate
ethyl phenyllactate
Ethylpalmitate
eugenol
Farnesol
Farnesylacetone
Ferulic
Gallic
Geranylacetone
Hexahydrofarnesylacetone
Hexenal
Ionol
isoamyl acetate
Isobutanol
isobutyl acetate
Isobutyric acid
Isopentanol
Isoquercetin
Isorhamnetin
isovaleric acid
Isovitexin
Kaempferol
Kaempferol-7-O-neohesperidoside
Linalol
Luric acid
Luteolin
Luteolin-6-C-glucoside
Luteolin-7-glycoside
Mellol
Methyl acetate
Myristic
Naringenin
Naringenin-7-O-glucoside
Naringin
Nerolidol
Nerylacetone
Nicotiflorin
O-coumaric
Orientin
Palmitic
Pelargonic
pentanal
Pentanone-2
Phenmethyl acetate
Phenylacetic acid
Phytol
Propanoic acid
Protocatechuic
Quercetin
Quercetin rhamnoside
quercetin-3-O-alpha-D-arabinosid
Quercetin-3-O-galactoside
Rutin
Terpineol
tertamethylpyrazine
Tetradecanal
Vitexin
568. Journal:'J. Essent. Oil Res' Year:'2005' Volume:'17' Page:'312' DOI:'' Title:'Essential Oils in the Leaves of Cocoa (Theobroma cacao L.) Clone UIT1 and NA33'
567. Journal:'Food Research International' Year:'2011' Volume:'44' Page:'250' DOI:'10.1016/j.foodres.2010.10.028' Title:'Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis'
569. Journal:'J. Mass Spectrom' Year:'2003' Volume:'38' Page:'35' DOI:'10.1002/jms.395' Title:'Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao)'
570. Journal:'Food Research International' Year:'2000' Volume:'33' Page:'423' DOI:'' Title:'Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification'
Related Links:
https://en.wikipedia.org/wiki/Theobroma_cacao
https://www.gbif.org/species/3152205
https://phytochem.nal.usda.gov/phytochem/plants/show/1999?qlookup=Theobroma+Cacao&offset=0&max=20&et=
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