The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Chemical and archaeological evidence for the earliest cacao beverages
Open accessAbstract
Chemical analyses of residues extracted from pottery vessels from Puerto Escondido in what is now Honduras show that cacao beverages were being made there before 1000 B.C., extending the confirmed use of cacao back at least 500 years. The famous chocolate beverage served on special occasions in later times in Mesoamerica, especially by elites, was made from cacao seeds. The earliest cacao beverages consumed at Puerto Escondido were likely produced by fermenting the sweet pulp surrounding the seeds.
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Cites
Fermented beverages of pre- and proto-historic China
McGovern, P. E., Zhang, J., Tang, J., Zhang, Z., Hall, G. R., Moreau, R. A., Nuñez, A., Butrym, E. D., Richards, M. P., Wang, C.-S., et al. (2004) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0407921102 · Cited by 1,091
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Cited by
Argout, X., Salse, J., Aury, J.-M., Guiltinan, M. J., Droc, G., Gouzy, J., Allegre, M., Chaparro, C., Legavre, T., Maximova, S. N., et al. (2011) · Nature Genetics · doi:10.1038/ng.736 · Cited by 746
Origin and Domestication of Native Amazonian Crops
Clement, C. R., De Cristo-Araújo, M., Coppens D’Eeckenbrugge, G., Alves Pereira, A., & Picanço-Rodrigues, D. (2010) · Diversity · doi:10.3390/d2010072 · Cited by 434
Cocoa and Cardiovascular Health
Corti, R., Flammer, A. J., Hollenberg, N. K., & Lüscher, T. F. (2009) · Circulation · doi:10.1161/circulationaha.108.827022 · Cited by 424
Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry
Selhub, E. M., Logan, A. C., & Bested, A. C. (2014) · Journal of Physiological Anthropology · doi:10.1186/1880-6805-33-2 · Cited by 280
The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon
Zarrillo, S., Gaikwad, N., Lanaud, C., Powis, T., Viot, C., Lesur, I., Fouet, O., Argout, X., Guichoux, E., Salin, F., et al. (2018) · Nature Ecology & Evolution · doi:10.1038/s41559-018-0697-x · Cited by 173
Metadata
- Authors
- Henderson, J. S., Joyce, R. A., Hall, G. R., Hurst, W. J., & McGovern, P. E.
- Venue
- Proceedings of the National Academy of Sciences
- Published
- 2007-11-27
- Volume
- 104
- Issue
- 48
- Pages
- 18937-18940
- ISSN
- 0027-8424 (ISSN-L)
- 1091-6490
- OpenAlex
- W2170420474
- Cited by
- 187
- References
- 1
- FWCI
- 9.67
- Type
- journal article
- Language
- en
- Open access
- green
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- Henderson, J. S., Joyce, R. A., Hall, G. R., Hurst, W. J., & McGovern, P. E. (2007). Chemical and archaeological evidence for the earliest cacao beverages. Proceedings of the National Academy of Sciences. https://doi.org/10.1073/pnas.0708815104
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