Kakao

Cocoa

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.  

 

Health benefits and current studies  

The health benefits of cocoa are manifold:  

  • Cardiovascular health: The flavonoids found in cocoa can lower blood pressure, improve endothelial function, and reduce the risk of cardiovascular disease. They contribute to blood vessel elasticity and can help improve blood circulation.  

  • Neuroprotective effects: Flavonoids in cocoa can improve cognitive performance and reduce the risk of neurodegenerative diseases. Studies indicate that regular cocoa consumption supports memory and learning ability.  

  • Antioxidant effect: Cocoa has a high antioxidant capacity that can reduce oxidative cell damage and inhibit inflammatory processes. The polyphenols it contains also have a protective effect on DNA.  

  • Mood-enhancing properties: Theobromine and tryptophan can stimulate serotonin production and contribute to mood improvement. This can have a positive effect on stress management and overall well-being.  

  • Gut health: Certain polyphenols in cocoa promote the growth of beneficial bacteria such as bifidobacteria and lactobacilli , thus supporting a healthy gut flora. A healthy gut microbiome is closely linked to a strong immune system and good nutrient absorption.  

  • Blood sugar regulation: Cocoa can improve insulin sensitivity and help reduce blood sugar fluctuations, which is particularly important for people at increased risk of diabetes.  

 

Recommended daily dose  

There is no official recommended daily intake for cocoa. Studies suggest that 10–30 g of dark chocolate with a high cocoa content (at least 70%) daily may provide health benefits, particularly for the cardiovascular system. Raw cocoa in powder or nib form is often recommended as a functional food at 5–10 g per day. However, excessive intake can lead to side effects due to the theobromine and caffeine content.  

 

What is unique about cocoa ?  

Cocoa is one of the richest natural sources of flavonoids and theobromine. The combination of these bioactive substances gives cocoa antioxidant, anti-inflammatory, and stimulating properties. Unlike coffee, cocoa contains less caffeine but a high amount of theobromine, which has a more gentle stimulating effect. Cocoa is also characterized by its versatile uses—both as a food and in skincare, where it possesses moisturizing and protective properties. Due to its positive effects on well-being and cognitive performance, cocoa is increasingly considered a natural mood enhancer .  

 

Which foods contain cocoa ?  

  • Dark chocolate (at least 70% cocoa content)  

  • Cocoa powder (unsweetened)  

  • cocoa nibs  

  • Cocoa butter (but does not contain flavonoids)  

  • Drinking chocolate  

  • Cocoa beans (raw, often consumed as a superfood)  

  • Raw cocoa products such as smoothies, energy balls or cocoa snacks  

 

Possible side effects  

  • Caffeine and theobromine effects : High consumption can cause restlessness, sleep disturbances or palpitations.  

  • Gastrointestinal problems: Some people are sensitive to the tannins contained in cocoa, which can lead to digestive problems.  

  • Histamine release: Cocoa can trigger headaches or allergy-like reactions in sensitive individuals.  

  • Weight gain: Highly processed cocoa products often contain sugar and fat, which can lead to increased calorie consumption.  

  • Acidity: Cocoa can cause heartburn or hyperacidity in sensitive individuals.  

 

Possible interactions with other substances  

Blood pressure medications: Flavonoids can enhance blood pressure lowering effects.  

Antidepressants (MAOIs): Theobromine may affect the effect of MAOIs.  

Blood thinners: The antioxidant compounds in cocoa can increase the effects of blood thinning medications.  

Iron absorption: The polyphenols contained in cocoa can inhibit iron absorption, especially in people with iron deficiency.  

Medications for blood sugar regulation: Due to the potential blood sugar-lowering effect of cocoa, interactions may occur when combined with diabetes medications.  

 

Sources  

  1. Tan TYC, Lim XY, Yeo JHH, Lee SWH, Lai NM. The Health Effects of Chocolate and Cocoa: A Systematic Review. Nutrients. 2021 Aug 24;13(9):2909. doi : 10.3390/nu13092909. PMID: 34578786; PMCID: PMC8470865.
  2. Katz DL, Doughty K, Ali A. Cocoa and chocolate in human health and disease. Antioxidant redox signal. 2011 Nov 15;15(10):2779-811. doi : 10.1089/ars.2010.3697. Epub 2011 Jun 13. PMID: 21470061; PMCID: PMC4696435.
  3. María Ángeles Martin, Sonia Ramos, Impact of cocoa flavanols on human health, Food and Chemical Toxicology, Volume 151, 2021, 112121, ISSN 0278-6915, https://doi.org/10.1016/j.fct.2021.112121 .
  4. Shin, Ji-Hee et al. “Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial.” The Journal of nutritional biochemistry vol. 99 (2022): 108854. doi:10.1016/j.jnutbio .2021.108854
  5. Higginbotham, Erin, and Pam R Taub. “Cardiovascular Benefits of Dark Chocolate?. ” Current treatment options in cardiovascular medicine vol. 17.12 (2015): 54. doi:10.1007/s11936-015-0419-5
  6. Sorrenti V, Ali S, Mancin L, Davinelli S, Paoli A, Scapagnini G. Cocoa Polyphenols and Gut Microbiota Interplay: Bioavailability, Prebiotic Effect, and Impact on Human Health. Nutrients. 2020 Jun 27;12(7):1908. doi : 10.3390/nu12071908. PMID: 32605083; PMCID: PMC7400387.
  7. Edo GI, Samuel PO, Oloni GO, et al. Review on the Biological and Bioactive components of Cocoa (Theobroma Cacao). Insight on Food, Health and Nutrition. Natural Resources for Human Health. 2023;3(4):426-448. doi:10.53365/ nrfhh /174302.  
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