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 Cacao is a short tree growing in South and Central America, the Caribbean and equatorial Africa, within 20 degrees of latitude from the equator. Although various parts of the cacao tree can be beneficial and have historically been used, the parts most commonly used are the flesh and seeds of the fruit. The fruit is a pod sprouting directly from the trunk or main branches. It is roughly 6 inches long and 3 inches in diameter. It is green when young and yellow when ripe. When the pod is cut open, it contains a number of seeds or beans surrounded by a delicious white sweet and sour flesh.
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"Cacao & Other Powerful Ingredients in Chocamaca" |
In ancient Mayan culture, cacao was revered as the drink of the gods. Only the elite of Mayan society could afford to drink it. Colonists discovered the cacao drink and brought it back to Europe where it became a fashionable drink among the high society.
Indigenous people do not prepare cacao by roasting and fermenting the bean as it is commonly and commercially done today to manufacture chocolate. After eating the fruits, the seeds are set on a wood board to dry in the sun for approximately 7 days, during which time they will turn to a dark brown color. Once dried, the beans are ground and mixed with a dash of water to form a paste, which is added to food or drink.
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Anti-oxident rich:
Cocoa beans are rich in specific antioxidants such as catechins and epicatechins, the antioxidants found in green tea, as well as flavonoids, proanthocyanidins and polyphenols, the antioxidants found in red wine and grape seeds.
In fact, one study found that cocoa is more beneficial to health than teas and red wine in terms of its higher antioxidant capacity. |
 Cardiovascular system:
Daily intake of cacao provides a series of antioxidants that promote cardiovascular health. Many studies published in the past few years have revealed the health promoting properties of cacao, especially on the cardiovascular system. Daily consumption of cacao for one month was shown to significantly increase plasma levels of flavonoids and proanthocyanidins. The flavonoids found in cacao were shown to inhibit platelet activation, one of the main causes of stroke and cardiac infarction. Proanthocyanidins derived from cacao were shown to inhibit diabetes-induced cataract formation, possibly by virtue of their antioxidant activity. One study concluded that cocoa powder and dark chocolate favorably affect cardiovascular disease risk status by modestly reducing LDL oxidation susceptibility, and increasing serum total antioxidant capacity and HDL-cholesterol concentrations.
 Concentration and mood:
Take pure dark chocolate to increase concentration and elevate mood. Cacao is also a unique source of the biogenic amine phenylethylamine (PEA). PEA is known as the molecule of love. When taken orally it increases attention and concentration, and elevates mood.
Cacao Research >> |