Cacao Bean: Theobroma Cacao L.
This antioxidant powerhouse that is dubbed ‘Food of God' is grown in South America as well as in Africa. This bean has long been prized for its nutritive value and was traded as a form of currency among the native people in these regions. The three main cultivars are Criollo, Forastero, and Trinitario—from these main varieties other pest-resistant varieties have also been created. Criolla is considered the most ancient variety and is known for its superior flavor and aroma. Cacao bean has long been renowned as having the highest flavonoid content of all foods per weight. Several times higher than blueberries and goji berries. In this section we will discuss the science behind the health benefits in this food source.
How Chocolate is produced from Cacao:
The process is multistep and involves fermentation, drying, roasting, nib grinding, refining, conching and tempering.
The Cacao liquor is combined with a wide variety of ingredients to create Dark and Milk chocolate.
Nutritional profile:
As stated earlier the cacao bean has the richest flavonoid content of any food source—about 13 different varieties, some which are epicatechin, catechin, epigallocatechin, procyanidins, quercetin, isoquercitrin, and several others.
Cacao is a good source of calcium, iron, magnesium, phosphorus, fiber, protein, and essential phytonutrients.
Effects on Blood Pressure:
The intake of Cacao seems to help with blood pressure regulation.
This benefit is postulated to occur by increasing the availability of Nitric Oxide, increasing vasodilatation, and by also decreasing oxidative stress.
There may also be an effect on the renin-angiotensin axis which has a profound effect on the secretion of agents that influence one’s blood pressure.
Effects on Blood sugar control:
Cacao has also been shown to positively help with glucose metabolism by increasing the sensitivity to insulin. It is important to note that insulin resistance is the hallmark of DM2.
Experimental animals that were fed a cacao-rich diet seemed to have lower episodes of high blood sugars and the ingestion also helped increase the Beta cell mass and function (these are the primary cells that secrete insulin).
At the cellular level, Cacao seems to help prevent Beta cell death that would lead to an insulin deficient state (this is the hallmark of Diabetes).
Antioxidant and Anti-inflammatory effects:
Cacao has the highest oxygen radical absorbance capacity (ORAC) when compared to blueberries, goji berries, cranberries, and other foods
The flavonoids and polyphenols in Cacao induce the production of antioxidant enzymes such as glutathione peroxidase, superoxide dismutase, and heme oxygenase. These in turn help protect the body from free radical mediated damage that fuel chronic inflammation and other disease processes.
The molecular structure of Cacao flavonoids allows them to be inserted into the lipid bilayers and mediate their free radical scavenging effects that help prevent cell damage.
The flavanols also play a vital role in blocking inflammatory mediators and repress the expression of inflammation related genes.
Effects on the Brain:
Studies have shown that the phytonutrients in Cacao may help increase cerebral blood flow probably by a nitric oxide mediated mechanism. This in turn increases the availability of nutrients to the neurons as well as increasing the clearance of waste.
Cacao intake may positively affect cognition and may play a role in neurogenesis by increasing the expression of BDNF(Brain derived neurotrophic factor) which enables synaptic growth and neuronal survival in memory and learning related regions like the hippocampus.
Cacao flavonoids may also positively influence neuronal signaling.
Effects on the Eyes:
The Cacao flavonoids seem to beneficially affect visual contrast sensitivities.
The increased cerebral blood flow may have a positive effect on the highly vascularized retina, macula, and visual cortex by facilitating nutrient availability and meeting metabolic demands.
Effects on Digestive Health:
Cacao seems to have a beneficial effect on the microbiome (health promoting organisms in our gut) thus modulating overall health and wellness.
Caution: It is important to note that Cacao trees have the capability to absorb minerals and other agents like lead and cadmium. When consumed in large amounts it can lead to end-organ damage, therefore consumption should be moderated as advised by a trained medical professional.
In the above discussion we see that our Creator has endowed this earth with ingredients in our food that are meant for health and longevity. As always, I wish that you keep your health in center focus and live long and strong!
