| abstract |
Provided herein are methods of making cocoa polyphenol preparations, which methods comprises harvesting cocoa polyphenols, for example, procyanidins, from the cell suspension culture. In examples of these methods, the resultant cocoa polyphenol preparation is substantially (or in some cases, completely) free of detectable caffeine and theobromine, and more generally substantially free of xanthine alkaloids. Methods of producing a cell suspension culture of cacao cells are also described, including cell suspension cultures useful for making cocoa polyphenol and, more specifically, procyanidin preparations. Theobroma sp and Herrania sp cell suspension cultures and cocoa polyphenol preparations made therefrom are also provided, in particular xanthine alkaloid-free (or caffeine- and/or theobromine-free) cocoa polyphenol preparations. |