The cacao bean, and tasty products derived from the cacao bean such as chocolate, and the beverage cacao, popular with many people worldwide, is rich in specific antioxidants, with the basic structure of catechins and epicatechin, and especially the polymers procyanidins, polyphenols similar to those found in vegetables and tea. The alkaloids theobromine and caffeine are responsible for the stimulant effect of cocoa and chocolate and contribute to the bitter cocoa flavor. Cacao is the raw unprocessed form closest to the cacao bean. Cocoa is the processed form of cacao.
   Additional supplements to consider with beneficial properties include curcumin (an extract from turmeric), acai berry extract, pomegranate, resveratrol, and noni.

Cacao, 500 mg Club Natural
The cacao bean, and tasty products derived from the cacao bean such as chocolate, and the beverage cacao, popular with many people worldwide, is rich in specific antioxidants, with the basic structure of catechins and epicatechin, and especially the polymers procyanidins, polyphenols similar to those found in vegetables and tea. The alkaloids theobromine and caffeine are responsible for the stimulant effect of cacao and chocolate and contribute to bitter cacao flavor.

Cacao Supplement Facts:
Cacao - 500 mg *

Recommendations: One or two cacao capsules with breakfast

* Cacao daily value not established

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Subscribe to a FREE Supplement Research Update newsletter. Twice a month we email a brief abstract of several studies on various supplements and natural medicine topics, including cacao health benefit, and their practical interpretation by Ray Sahelian, M.D.

Benefits of Diet Rx
All natural appetite suppressant, decreases appetite so you eat less
Helps you maintain healthy blood sugar levels
Helps you maintain healthy cholesterol and lipid levels
Provides a variety of antioxidant from two dozen herbs and nutrients
Provides healthy fiber
Improves energy
Balances mood
Improves mental concentration and focus
Improves will power and choice of food selection

Benefits of Cacao
Metabolic epidemiological studies indicate that regular intake of such cacao products increases the plasma level of antioxidants, a desirable attribute as a defense against reactive oxygen species (ROS). The antioxidants in cacao can prevent the oxidation of LDL-cholesterol, related to the mechanism of protection in heart disease. Likewise, a few studies show that ROS associated with the carcinogenic processes is also inhibited, although there have not been many studies on a possible lower risk of various types of cancer either in humans or in animal models consuming cacao butter or chocolates.       
     Cacao may even help lower hypertension and prevent amyloid beta protein inhibition which may be beneficial in Alzheimer's prevention.

Eating dark chocolate may help lower blood pressure, boost normal responses to insulin to keep blood sugar levels down, and improve blood vessel function in patients with high blood pressure, according to new research findings. All of these effects would be expected to decrease the risk of heart attack and stroke. The report in the July, 2005 journal Hypertension is just the most recent to link dark chocolate with beneficial health effects. In an earlier study, consumption of the bittersweet candy reduced blood pressure and increased insulin sensitivity in healthy subjects.

Cacao and Heart Disease
A few squares of dark chocolate every day might cut the risk of serious heart disease by helping to stave off the hardening of arteries. Researchers from University Hospital in Zurich studied 20 male smokers, who are at greater risk of hardening arteries characteristic of coronary heart disease, to see the effects of dark and white chocolate on arterial blood flow. The subjects, who were asked to abstain from eating foods rich in antioxidants for 24 hours, were given 40 grams (2 ounces) of chocolate to eat. After two hours, ultrasound scans revealed that dark chocolate -- made up of 74 percent cacao solids -- significantly improved the smoothness of arterial flow, whilst white chocolate, with four percent cocoa, had no effect.

History of the cocoa tree
The Cocoa tree (Theobroma cacao) originated in the Amazon rain forest and then later it moved to Central America. The Mayan tribes in Central America cultivated the cocoa tree about 1500 BC.  Late, the Aztecs made a sacred beverage called "chocolatl," where we get the word chocolate.  Cocoa was exported to Europe in the late 16th century but the first chocolate bar was not made until the mid 1800s.

Cacao Availability
Cacao bean is available in hot cacao, cacao tea, cacao powder, and in chocolate bars. Try to find a chocolate bar that is at least 50% cacao. There are some that are as high as 80% cacao.

Cacao Research Update
Epicatechin and catechin in cacao inhibit amyloid beta protein induced apoptosis.
J Agric Food Chem. 2005 Mar 9;53(5):1445-8. Heo HJ, Lee CY.
Department of Food Science and Technology, Cornell University, Geneva, New York
To elucidate additional health benefits of cacao phytochemicals on the neurotoxicity induced by amyloid beta protein (Abeta), PC12 cells were treated with toxic peptide (Abeta(25)(-)(35)) and the effects of epicatechin, catechin, and cacao were studied using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) reduction, lactate dehydrogenase (LDH) release, and trypan blue exclusion methods. Significant increase in neuronal cell death was observed on PC12 cells treated with Abeta(25)(-)(35) (25 microM), while epicatechin and catechin and their mixture prevented the Abeta-induced neuronal cell death. Abeta treatment also led to the increased membrane instability of PC12 cells. The membrane protective effects of the phenolics determined by LDH release and trypan blue exclusion assays demonstrated that epicatechin, catechin, and their mixture protect cellular membrane from Abeta-induced cytotoxicity. In these three different cell viability assays, the mixture of epicatechin and catechin showed the highest protective effect and synergistic activity. The present results showed that the major flavonoids of cacao, epicatechin and catechin, protect PC12 cells from Abeta-induced neurotoxicity, and suggest that cacao may have anti-neurodegenerative effect in addition to other known chemopreventive effects.

Influence of cacao flavanols and procyanidins on free radical-induced human erythrocyte hemolysis.
Clin Dev Immunol. 2005 Mar;12(1):27-34.
Zhu QY, Schramm DD, Gross HB, Holt RR, Kim SH, Yamaguchi T, Kwik-Uribe CL, Keen CL.
Department of Nutrition, University of California, Davis, CA
Cacao can be a rich source of antioxidants including the flavan-3-ols, epicatechin and catechin, and their oligomers (procyanidins). While these flavonoids have been reported to reduce the rate of free radical-induced erythrocyte hemolysis in experimental animal models, little is known about their effect on human erythrocyte hemolysis. The major objective of this work was to study the effect of a flavonoid-rich cacao beverage on the resistance of human erythrocytes to oxidative stress. A second objective was to assess the effects of select purified cacao flavonoids, epicatechin, catechin, the procyanidin Dimer B2 and one of its major metabolites, 3'-O-methyl epicatechin, on free radical-induced erythrocyte hemolysis in vitro. Peripheral blood was obtained from 8 healthy subjects before and 1, 2, 4 and 8h after consuming a flavonoid-rich cacao beverage that provided 0.25g/kg body weight (BW), 0.375 or 0.50g/kg BW of cacao. Plasma flavanol and dimer concentrations were determined for each subject. Erythrocyte hemolysis was evaluated using a controlled peroxidation reaction. Epicatechin, catechin, 3'-O-methyl epicatechin and (-)-epicatechin-(4beta > 8)-epicatechin (Dimer B2) were detected in the plasma within 1 h after the consumption of the beverage. The susceptibility of erythrocytes to hemolysis was reduced significantly following the consumption of the beverages. The duration of the lag time, which reflects the capacity of cells to buffer free radicals, was increased. Consistent with the above, the purified flavonoids, epicatechin, catechin, Dimer B2 and the metabolite 3'-O-methyl epicatechin, exhibited dose-dependent protection against AAPH-induced erythrocyte hemolysis at concentrations ranging from 2.5 to 20 microM. Erythrocytes from subjects consuming flavonoid-rich cacao show reduced susceptibility to free radical-induced hemolysis.

Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons.
Am J Clin Nutr. 2005 Mar;81(3):611-4.
Numerous studies indicate that flavanols may exert significant vascular protection because of their antioxidant properties and increased nitric oxide bioavailability. In turn, nitric oxide bioavailability deeply influences insulin-stimulated glucose uptake and vascular tone. Thus, flavanols may also exert positive metabolic and pressor effects. OBJECTIVE: The objective was to compare the effects of either dark or white chocolate bars on blood pressure and glucose and insulin responses to an oral-glucose-tolerance test in healthy subjects. DESIGN: After a 7-d cacao -free run-in phase, 15 healthy subjects were randomly assigned to receive for 15 d either 100 g dark chocolate bars, which contained approximately 500 mg polyphenols, or 90 g white chocolate bars, which presumably contained no polyphenols. Successively, subjects entered a further cacao -free washout phase of 7 d and then were crossed over to the other condition. RESULTS: Although within normal values, systolic blood pressure was lower after dark than after white chocolate ingestion (107.5 +/- 8.6 compared with 113.9 +/- 8.4 mm Hg; P < 0.05). CONCLUSION: Dark, but not white, chocolate decreases blood pressure and improves insulin sensitivity in healthy persons.

Cacao polyphenols and inflammatory mediators.
Am J Clin Nutr. 2005 Jan;81(1 Suppl):304S-312S.
Cacao products are sources of flavan-3-ols, which have attracted interest regarding cardiovascular health. This review provides a survey of our research on the effects of cacao polyphenols on leukotriene and nitric oxide (NO) metabolism and on myeloperoxidase-induced modification of LDL. Because intake of flavonoid-rich chocolate by human subjects was reported to decrease the plasma concentrations of proinflammatory cysteinyl leukotrienes, we assessed whether cacao polyphenols inhibited human 5-lipoxygenase, the key enzyme of leukotriene synthesis. (-)-Epicatechin and other cacao flavan-3-ols proved to be inhibitory at the enzyme level. This action may confer antileukotriene action in vivo. In a double-blind crossover study, 20 individuals at risk for cardiovascular diseases received cacao beverages with high or low contents of flavan-3-ols. NO-dependent, flow-mediated dilation of the brachial artery and concentrations of nitroso compounds in plasma were measured, and it was shown that ingestion of the high-flavanol coca drink but not the low-flavanol cacao drink significantly increased plasma concentrations of nitroso compounds and flow-mediated dilation of the brachial artery. Therefore, ingested flavonoids may reverse endothelial dysfunction through enhancement of NO bioactivity. Oxidative modification of LDL appears to be crucial for atherogenesis, and one of the mediators is the proinflammatory proatherogenic enzyme myeloperoxidase. Micromolar concentrations of (-)-epicatechin or other flavonoids were found to suppress lipid peroxidation in LDL induced by myeloperoxidase in the presence of physiologically relevant concentrations of nitrite, an NO metabolite. Adverse effects of NO metabolites, such as nitrite and peroxynitrite, were thus attenuated.

Methylxanthines are the psycho-pharmacologically active constituents of chocolate.
Psychopharmacology (Berl). 2004 Nov;176(3-4):412-9.
Liking, cravings and addiction for chocolate ("chocoholism") are often explained through the presence of pharmacologically active compounds. However, mere "presence" does not guarantee psycho-activity. OBJECTIVES: Two double-blind, placebo-controlled studies measured the effects on cognitive performance and mood of the amounts of cacao powder and methylxanthines found in a 50 g bar of dark chocolate. METHODS: In study 1, participants ( n=20) completed a test battery once before and twice after treatment administration. Treatments included 11.6 g cacao powder and a caffeine and theobromine combination (19 and 250 mg, respectively). Study 2 ( n=22) comprised three post-treatment test batteries and investigated the effects of "milk" and "dark" chocolate levels of these methylxanthines. The test battery consisted of a long duration simple reaction time task, a rapid visual information processing task, and a mood questionnaire. Identical improvements on the mood construct "energetic arousal" and cognitive function were found for cacao powder and the caffeine+theobromine combination versus placebo. In chocolate, both "milk chocolate" and "dark chocolate" methylxanthine doses improved cognitive function compared with "white chocolate". The effects of white chocolate did not differ significantly from those of water. CONCLUSIONS: A normal portion of chocolate exhibits psychopharmacological activity. The identical profile of effects exerted by cacao powder and its methylxanthine constituents shows this activity to be confined to the combination of caffeine and theobromine. Methylxanthines may contribute to the popularity of chocolate; however, other attributes are probably much more important in determining chocolate's special appeal and in explaining related self-reports of chocolate cravings and "chocoholism".

Polyphenols of cacao: inhibition of mammalian 15-lipoxygenase.
Biol Chem. 2001 Dec;382(12):1687-96.
Some cacaos and chocolates are rich in (-)-epicatechin and its related oligomers, the procyanidins. Fractions of these compounds, isolated from the seeds of Theobroma cacao, caused dose-dependent inhibition of isolated rabbit 15-lipoxygenase-1 with the larger oligomers being more active. These observations suggest general lipoxygenase-inhibitory potency of flavanols and procyanidins that may contribute to their putative beneficial effects on the cardiovascular system in man. Thus, they may provide a plausible explanation for recent literature reports indicating that procyanidins decrease the leukotriene/prostacyclin ratio in humans and human aortic endothelial cells.

Eating dark chocolate may have a protective effect on the cardiovascular system in healthy people.
Epidemiological studies suggest that high flavonoid intake found in Cacao confers a benefit on cardiovascular outcome.  Researchers examined the effects of flavonoid-rich Cacao in dark chocolate on blood-vessel function in 17 young, healthy volunteers over a 3-hour period after they consumed 100 grams of a commercially available dark chocolate. The investigators saw that an artery in the arm dilated significantly more in response to an increase in bloodflow. Cacao consumption also led to a significant 7-percent decrease in aortic stiffness. The predominant mechanism appears to be dilation of small and medium-sized peripheral arteries and arterioles. The team didn't detect any change in antioxidant levels, so they suggest other possible explanations. The dilatory effect of chocolate under resting conditions can be attributed to improved nitric oxide bioavailability, prostacyclin increase, direct effect of Cacao in smooth muscle cells, or activation of central mechanisms. SOURCE: American Journal of Hypertension, June 2005.

Cacao Products
Green and Black - Maya Gold - Organic cacao liquor, organic cane sugar, organic cacao butter. Minimum 55 % cacao.
Hershey's Extra Dark - Pure Dark Chocolate - 60% cacao - Ingredients: Semi-sweet chocolate (chocolate, sugar, cacao, milk fat, cacao butter, soy lecithin, natural vanilla flavor, and milk).
Ghirardelli Chocolate - Intense Dark - Twilight Delight 72% Cacao - Ingredients - Unsweetened chocolate, sugar, cacao butter, vanilla, soy lecithin.
Valor Chocolate - 70% Cacao Premium - Ghana, Panama, Ecuador - Ingredients - Chocolate processed with alkali, sugar, cacao, cacao butter, soy lecithin.
Scharffen Berger chocolate maker - 99 percent Cacao pure dark chocolate - Ingredients - Cacao beans, whole vanilla beans.

Cacao emails
Q. Can you tell me about Chocamine, is it a cacao product?
   A. Chocamine is a proprietary cacao extract with methylxanthines (theobromine, caffeine, and theophylline), biogenic amines (phenylethylamine, tyramine, and according to one source, synephrine), amino acids (phenylalanine, tryptophan, tyrosine, others), minerals (with a high content of magnesium), and numerous beneficial antioxidantss. Promotional literature makes many positive claims about Chocamine, including increased energy, appetite suppression, increased lipolysis (fat burning), improved mood, improved concentration, increased alertness, improved physical performance, aphrodisiac properties, and health benefits. We have not seen any studies specifically on Chocamine, but the health benefits of cacao are well known.

Q. I read somewhere on cacao indicated that the anti-oxidents are only released under heat. That is why hot cocao is good for us. So why make cacao capsules. Aren't the capsules just cacao powder?
   A. As far as we know, the polyphenol antioxidants in cacao powder are well absorbed and utilized by the body.

Q. Is cacao any different from cocoa powder? I assume it's not processed with alkali, which supposedly removes a lot of the antioxidants from the cacao seed, based upon what I've read. Another question; can cacao be used to make your own skin products? If so, what is it soluble in...water, propylene glycol, ethanol? I regularly visit websites on skincare, and with the astronomical prices of skincare products on the market, making your own skin products is becoming more popular. The latest info is that cacao extract when applied to the skin topically( or also taken
internally) can be even more beneficial to the skin than green tea extract, since it contains even more antioxidants than green tea extract and has the same types of flavonoids (catechins) that presumably make green tea extract
beneficial for the skin.
   A. Cacao bean is the raw bean from which after processing cocoa powder is created. We are not familiar with cacao used in skin care products.

Q. There is a buzz out there on cacao beans, cacao in tea, etc. Question: Does this have a lot of caffeine? Is cacao in tea form beneficial in a general sense?
   A. When used in reasonable amounts, cacao beans are healthy but they should be avoided late in the day due to possible insomnia or shallow sleep.