- Why is cacao a superfood?
- What is the power of cacao?
- Does cacao heal the gut?
- Which is healthier cacao or cocoa?
- What does cacao do to the brain?
- Does cacao build collagen?
- Is cacao good for liver?
- Does cacao cause GERD?
- Is cacao anti aging?
- Does cacao have Omega 3?
- Is cacao high histamine?
Why is cacao a superfood?
Cacao has gained a reputation as a superfood, owing to its impressive nutritional profile and a multitude of health perks. While the term “superfood” isn’t widely used by nutrition experts, it reflects foods with high levels of compounds like antioxidants and beneficial fatty acids. It’s important to note that regulatory authorities in major consumer markets don’t officially define the term.
Here’s why cacao is often hailed as a superfood:
Antioxidants:
Cacao outshines blueberries, goji berries, red wine, raisins, prunes, and even pomegranates in antioxidant content per gram. These antioxidants combat free radicals, shielding the body from oxidative stress.
Minerals:
Packed with iron, magnesium, calcium, and mood-boosting neurotransmitters, cacao stands out as a mineral-rich source. Magnesium, especially, is notably scarce in contemporary diets, with cacao being its primary natural source.
Flavanoids:
Abundant in flavonoids, cacao powder aids in lowering blood pressure, enhancing blood flow to the brain and heart, and reducing inflammation. Flavanoids contribute to cacao’s antioxidant prowess. Read more about cocoa flavonoids here.
Mood-Boosting Neurotransmitters:
Cacao contains substances like anandamide, arginine, dopamine, tryptophan, and phenylethylamine, offering a stimulating and relaxing impact on the human body.
Heart Health:
Research links the flavanols in cacao to increased nitric oxide levels, promoting artery and blood vessel relaxation for improved blood flow. Cacao is also associated with reduced LDL (bad) cholesterol and lower inflammation, potentially lowering the risk of heart disease.
Blood Sugar Regulation:
Cacao has demonstrated the ability to regulate blood sugar levels, making it beneficial for individuals with diabetes or those aiming to maintain a healthy blood sugar balance.
For optimal health benefits, opting for the purest forms of cacao, such as raw cacao powder or cacao butter, is recommended over processed chocolate products.
What is the power of cacao?
The power of cacao encompasses its medicinal properties and impact on cardiovascular and autonomic nervous functions.
Cacao is also known for its traditional uses at the household level for spiritual protection and basic curing. Additionally, cacao contains oxalic acid, a powerful reducing agent, which has been used for its medicinal benefits. Furthermore, cacao liquor polyphenols have been shown to have effects on cardiovascular and autonomic nervous functions, indicating their potential influence on physiological processes.
From an agricultural perspective, cacao intensification initiatives aim to improve smallholder livelihoods and yield, with potential ecological and forest conservation benefits. Moreover, the propagation of cacao trees through somatic embryogenesis is emerging as a powerful method for mass tree production. These diverse aspects collectively contribute to the multifaceted power of cacao, encompassing genetic, medicinal, physiological, and agricultural dimensions.
Does cacao heal the gut?
Can eating cacao actually help your gut? Well, there’s some research suggesting that it might. Studies have looked into how cacao could be good for your gut health by studying how it interacts with the microbes in your gut and how that might affect your overall health. There are also some studies about polyphenols, which are compounds in cacao, doing some good things for your health by improving your gut environment through the help of gut microbes. Moreover, some researchers have found that the polyphenols in cocoa have a positive impact to intestinal function by reducing oxidative damages.
So, when you look at all this info, it seems like there’s a chance that cacao might be doing your gut a solid by working with the microbes in there and bringing in these polyphenols. It’s not a guaranteed fix, but there’s some evidence pointing in a positive direction for cacao and gut health.
Which is healthier cacao or cocoa?
Both cacao and cocoa contain bioactive compounds that are associated with potential health benefits, particularly related to cardiovascular health. The specific health benefits may depend on the content of polyphenols and flavonoids, which can vary based on the processing methods and origin of the cacao beans.
However, the content of polyphenols is not the only important issue here. Digestibility is also crucial to determine whether cacao or cocoa is healthier for human consumption. Basically, digestibility and bioavailability of polyphenols from cacao and cocoa may be influenced by various factors, including the fat content, food matrix, and processing methods.
Interestingly, a study found that the higher fat content in cocoa liquor (approximately 50%) in comparison with cocoa powder (approximately 15% fat content) enhances the digestibility of some of its phenolic compounds, suggesting a protective effect during digestion. Supporting this study, procyanidins is proven to be more bioaccessible from lipid‐rich or fat-rich cacao liquor (45% fat) than from cacao powder (15% fat) in an in vitro digestion model.
Furthermore, it is reported that cocoa beans, which are 12−18% polyphenols by dry weight, have the potential to be strong digestive enzyme inhibitors, and the loss of native flavanols during fermentation and roasting does not necessarily reduce the digestive enzyme-inhibiting bioactivities of cocoa, indicating that the processing methods may not significantly impact the bioavailability of polyphenols.
What does cacao do to the brain?
Cacao has been shown to have various effects on the brain, including enhancing neuroplasticity, exerting anxiolytic effects, and improving working memory. Emerging evidence suggests that phytochemicals present in high amounts in cacao can enhance neuroplasticity and protect neurons against dysfunction and degeneration.
Additionally, cacao powder has been found to contain N-acylethanolamines, which activate anandamide function in the brain, contributing to its anxiolytic effects (i.e. reducing anxiety). Moreover, theobromine, a component of cacao, has been implicated in improving working memory by activating the CaMKII/CREB/BDNF pathway in the brain.
Animal studies have also demonstrated that the absorbed flavonoids in cacao directly interact with cellular and molecular targets in the brain, exerting pronounced anti-oxidative effects and improving brain tissue and function, particularly in regions implicated in learning, memory, and cognition.
Does cacao build collagen?
There is no specific study addressing the impact of cacao on collagen synthesis process in the body. However, silicon, which is found in cacao, might play a role in collagen-related processes. Silicon is essential in bone formation and somewhat involved in collagen synthesis.
Cocoa polyphenols, mainly flavanols in both monomeric and oligomeric form, have been shown to positively affect several parameters of skin health, including glycosaminoglycans and collagen I, III, and IV. However, these benefits are derived from the consumption of cacao or the topical application of cocoa polyphenols, rather than the direct synthesis of collagen in the body. Additionally, cacao is a good source of protein, which is essential for the production of collagen in the body.
Is cacao good for liver?
Cacao may have a positive effect on the liver, particularly in the context of non-alcoholic fatty liver disease (NAFLD). Studies have shown that dietary supplementation with cocoa powder can reduce the severity of liver disease in mice with NAFLD, as well as increase markers of antioxidant response and mitochondrial biogenesis in high-fat-fed mice.
However, further research is needed to fully understand the mechanisms and potential implications for human health.
Does cacao cause GERD?
Cacao may cause GERD symptoms in some people due to its caffeine and theobromine content, which can relax the lower esophageal sphincter and promote acid reflux. However, the evidence is not conclusive, and some studies have suggested that cacao may have a protective effect on the esophagus and reduce the severity of GERD symptoms. The effect of cacao on GERD may vary depending on the individual and the amount consumed.
Therefore, if you have GERD or are prone to acid reflux, it is best to consume cacao in moderation and monitor your symptoms to determine if it triggers any discomfort.
Is cacao anti aging?
Cacao has been associated with potential anti-aging effects due to its rich content of bioactive compounds, including polyphenols and flavonoids. These compounds possess antioxidant properties that can mitigate cell damages from within. As previously mention, cacao also benefits multiple organ functions. From the outside, cacao can also protect the skin from oxidative damage due to UV radiation.
Does cacao have Omega 3?
Cacao doesn’t really pack a punch when it comes to Omega-3s. Even though it’s loaded with antioxidants, minerals, and other good stuff, it doesn’t bring much to the table in terms of Omega-3 fatty acids. If you’re aiming to up your Omega-3 game, think about adding fish, flaxseeds, chia seeds, or walnuts to your diet. These guys are the real heavy hitters when it comes to Omega-3s.
Is cacao high histamine?
Cacao may contain histamine, but the levels are generally considered low compared to other high histamine foods. The fermentation and processing of cacao beans, from which cocoa is derived, can lead to the formation of histamine and other biogenic amines.
However, the histamine content in cacao can vary significantly between different batches and brands of cocoa, depending on the processing methods and the quality of the cacao beans used. For individuals with histamine intolerance or histamine-related conditions, the type of chocolate consumed can also make a difference. White chocolate, for example, is generally lower in histamine compared to dark and milk chocolate.