Origin and history  

 
Cacao (Theobroma cacao ) is native to the tropical regions of Central and South America and was cultivated over 3,000 years ago by the Olmecs , Maya, and Aztecs. The Aztecs not only used cacao beans as currency but also prepared a ritual drink called " Xocoatl ," which was considered invigorating. Cacao was brought to Europe by the Spanish conquerors in the 16th century, where it quickly gained popularity. In the centuries that followed, numerous processing methods were developed, and cacao became a valued luxury item in many cultures. 

Today, cocoa is mainly grown in West Africa, South America, and Southeast Asia. The largest producers are Côte d'Ivoire, Ghana, Ecuador, and Brazil. In addition to its role in the food industry, cocoa is increasingly used in cosmetics and pharmaceuticals. Cocoa butter is particularly valued in natural cosmetics for its moisturizing and nourishing properties. Cocoa is also becoming increasingly relevant in functional nutrition, especially in the form of raw cocoa, which is considered a superfood. 

Use of cocoa for flavor  

Cocoa is popular not only for its health benefits, but also for its unique flavor profile. Its aroma, with bitter, earthy, and slightly sweet notes, makes it a versatile food. In the food industry, cocoa is often used to make chocolate, desserts, baked goods, and beverages. Due to its natural bitter taste, cocoa is ideal for masking unwanted flavors in functional foods and dietary supplements. That's why we have included it in ProteinAgil. Defatted cocoa powder is used to mask the typical pea flavor while still benefiting from the health benefits of cocoa. By using high-quality cocoa powder in our formulation, we combine nutritional benefits with a pleasant taste experience without resorting to artificial flavors. Cocoa not only improves the product's acceptability but also contributes to its functionality. 

Ingredients  

The health benefits of cocoa are manifold:  

Flavonoids (especially epicatechin , catechin , and procyanidins ) – These secondary plant substances are among the most effective antioxidants. They can neutralize free radicals and thus prevent cell damage. Flavonoids are also known for their vascular-protective properties, as they improve blood vessel elasticity and promote blood flow. They also have anti-inflammatory effects and can reduce the risk of cardiovascular disease.  

Theobromine and Caffeine ( methylxanthines with stimulant properties) – Theobromine is the dominant alkaloid in cocoa and has a mild stimulant effect, more gentle than that of caffeine. It stimulates the central nervous system, dilates blood vessels, and can improve mood. Caffeine, also present in smaller amounts, can increase alertness and concentration by influencing the release of neurotransmitters such as dopamine.  

Polyphenols – These bioactive substances have powerful antioxidant properties and are known to inhibit inflammation. They play an important role in protecting the skin by slowing down skin aging and protecting against UV-induced stress. They also support the immune system and contribute to the regulation of blood sugar levels.  

Fiber – Cocoa contains soluble and insoluble fiber, which aids digestion. It contributes to the regulation of intestinal flora by supporting the growth of healthy gut bacteria. Fiber is also important for maintaining stable blood sugar levels and promotes satiety, which can have a positive effect on body weight.  

Minerals such as iron, magnesium, potassium, phosphorus, and zinc – These essential micronutrients are vital for numerous metabolic processes in the body. Iron is crucial for oxygen transport in the blood, magnesium supports muscle function and the nervous system, potassium is important for fluid balance, phosphorus plays a central role in energy metabolism, and zinc contributes to strengthening the immune system.  

Various vitamins (especially B vitamins and vitamin E) – B vitamins are essential for energy metabolism and nervous system function. Vitamin E is a powerful antioxidant that protects cells from oxidative stress and supports healthy skin.  

Tryptophan – This amino acid is a precursor to serotonin, the so-called "happy hormone." Serotonin influences mood, sleep patterns, and general well-being. Adequate tryptophan consumption can help alleviate depressive moods and improve sleep quality.  

Anandamide – A bioactive compound that binds to the body's endocannabinoid system and can enhance feelings of well-being. Anandamide is often referred to as the "happy molecule" because it has similar effects to the body's own endocannabinoids and can therefore contribute to the regulation of emotions and stress.  

Phenylethylamine (PEA) – Another neuroactive compound associated with the release of dopamine. It can induce feelings of euphoria and is often referred to as the "love chemical" because it can have similar effects to natural infatuation.  

This combination of bioactive compounds makes cocoa an exceptional food with comprehensive health benefits.