(1) Oracz, J.; Zyzelewicz, D.; Nebesny, E. The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma Cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review. Crit. Rev. Food Sci. Nutr.2015, 55 (9), 1176–1192. https://doi.org/10.1080/10408398.2012.686934.
(2) McShea, A.; Ramiro-Puig, E.; Munro, S. B.; Casadesus, G.; Castell, M.; Smith, M. A. Clinical Benefit and Preservation of Flavonols in Dark Chocolate Manufacturing. Nutr. Rev.2008, 66 (11), 630–641. https://doi.org/10.1111/j.1753-4887.2008.00114.x.
(3) Hu, F. B. Resolved: There Is Sufficient Scientific Evidence That Decreasing Sugar-Sweetened Beverage Consumption Will Reduce the Prevalence of Obesity and Obesity-Related Diseases. Obes. Rev.2013, 14 (8), 606–619. https://doi.org/10.1111/obr.12040.
(4) Luger, M.; Lafontan, M.; Bes-Rastrollo, M.; Winzer, E.; Yumuk, V.; Farpour-Lambert, N. Sugar-Sweetened Beverages and Weight Gain in Children and Adults: A Systematic Review from 2013 to 2015 and a Comparison with Previous Studies. Obes. Facts2017, 10 (6), 674–693. https://doi.org/10.1159/000484566.
(5) Malik, V. S.; Pan, A.; Willett, W. C.; Hu, F. B. Sugar-Sweetened Beverages and Weight Gain in Children and Adults: A Systematic Review and Meta-Analysis. Am. J. Clin. Nutr.2013, 98 (4), 1084–1102. https://doi.org/10.3945/ajcn.113.058362.
(6) Dillinger, T. L.; Barriga, P.; Escárcega, S.; Jimenez, M.; Lowe, D. S.; Grivetti, L. E. Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate. J. Nutr.2000, 130 (8), 2057S-2072S. https://doi.org/10.1093/jn/130.8.2057S.
(7) Pohlan, H. A. J.; Pérez, V. D. GROWTH AND PRODUCTION OF CACAO. 10.