Comparing the antioxidant activity of modern and traditional cocoa products: Research highlights in April
The first papers for Heritage Science, a new journal covering the application of scientific methods for the study of cultural heritage, were published in April. The journal launched with eight papers covering a wide range of topics, and a further six have since been published, attracting more than 15000 article accesses to date.
One particular highlight is a paper from W Jeffery Hurst et al. comparing the antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods. The authors compared unfermented cocoa beans commonly produced and consumed by native Mesoamericans, and fermented Ivory Coast cocoa beans representing the most common country of origin for cocoa in the world today. People native to Mesoamerica and …

