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Aimed at students of botany, descriptions of 25 commonly found flowering plants are provided in this text book. It gives basic botanical information that is often assumed to be known but that is essential for proper consideration of these families.

Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention charact…