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Organic raw cacao
Antioxidant snack and appetite suppressant
Organic raw cacao seeds (from organic farming)
12,00 €
Expiration date (End Of): 01/2023 |
Lot: D14981 | Ref. IF81
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Cacao beans 250 g
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Ingredients: Organic raw cacao
Consulting batch information
Consulting batch informationOrganic raw Criollo cacao beans (Theobroma cacao L.).
FOOD ALLERGENS:
This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.
ORGANIC RAW CACAO: NUTRITIONAL INFORMATION
Description: Organic raw cacao
Discover the exceptional properties of SUPERFOODS with the new powder range from our new brand POWDER Nothing But Plants® range!
This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.
DESCRIPTION
Cocoa is the seed of the fruit of an Amazonian tree, the cacao or cocoa tree (Theobroma cacao L.). Rich in stimulants such as caffeine and theobromine, cacao has high polyphenolic compound content that give it antioxidant, anti-inflammatory and cardioprotective action. It can also promote feelings of fullness.
Our organic raw Criollo cacao beans have not been toasted, allowing them to conserve all of their nutritional properties.
Our organic raw Criollo cacao beans are a healthy snack rich in antioxidants and nutrients!
ORIGIN
The seeds known as cacao are extracted from the fruit of the cacao tree (Theobroma cacao L., Malvaceae family) (1, 2).
Seeds about 2 cm long are surrounded by mucilage. To make chocolate, this white pulp is kept and fermented, and the raw seeds are dried (2).
Of the three main current cultivars of cacao, “Criollo” produces the finest beans (the other varieties are “Forastero” and “Trinitario”) (3).
HISTORY
The cacao tree is native to the shores of the Amazon and Orinoco rivers, where it still grows in the wild (1). Mayan mythology considered cocoa gift from its main deity, Quetzalcoal. The scientific name of cacao is a reference to this legendary provenance: Theobroma comes from Greek, and means “food of the Gods” (1, 4).
Cacao first came to Europe as one of the wonders Christopher Columbus brought to America. The stories of his explorers mention the prized xoc-tl or chorote, a cold drink with the consistency of honey, made from cocoa beans flavoured with vanilla and other spices (1).COMPOSITION
Cacao is rich in vitamins A, E, vitamins from group B, such as folic acid (B9), thiamine (B1) and pyridoxine (B6); and minerals such as potassium, magnesium, phosphorus and calcium (5, 6).
Cacao beans also contain two important stimulants: theobromine and caffeine. Its polyphenol content is also significant, particularly its catechin, proanthocyanidin and phytosterol content (7).
- OUR PRODUCT
- Product Name: Raw criollo cacao (from organic farming).
- Scientific name: Theobroma cacao L.
- Part used: Beans
BENEFITS
Cocoa contains theobromine and caffeine, two natural stimulants of the central nervous system (8). The synergy of these stimulates enhances mood, mental alertness and cognitive capacity.
Cacao also has heart-healthy properties, due to the presence of polyphenolic compounds. These include isoflavones, antioxidants and anti-inflammatories (9), which also appear to reduce blood cholesterol (7).
USE, DIRECTIONS
Cacao beans can be eaten alone as a snack, used to make chocolate, shakes and other recipes.
STUDIES
The psychostimulant effects of theobromine and caffeine have been studied extensively. It was recently observed that these effects are increased when the two substances (theobromine and caffeine) are combined (10).
Cacao also has heart-healthy properties for several reasons:
Theobromine has been linked to atherosclerosis (hardening of the arteries due to the accumulation of fibres and lipids). It appears that this molecule could be responsible for increasing HDL levels in the blood (good cholesterol) (11).
As mentioned above, cacao has multiple heart-healthy properties, due to its flavonoids. These are antioxidants and vasodilators, and they reduce inflammation, blood pressure and inhibit platelet activity (12). In vitro studies have suggested that flavonoids can have vascular effects, by improving the dilation of blood vessels (13).
Finally, consuming cacao has been found to also have beneficial effects on feelings of fullness (14).
BIBLIOGRAPHY
- Cocoa and Chocolate-Their History from Plantation to Consumer. Knapp, A. Read Books Ltd. 2013.
- Phenological growth stages of cacao plants (Theobroma sp.): codification and description according to the BBCH scale. Niemenak et al. Ann of App Biol. 2010. 156(1): 13-24.
- The genetic diversity of cacao and its utilization. Bartley B. G. D. Wallingford. UK: CABI Publishing. 2005. 341 pp.
- The cultural pharmacology of chocolate. Batchelder, T. Townsend Letter for Doctors and Patients. 2004. (256) 103-107.
- Tratado de nutricion y calidad nutritiva de los alimentos. Hernández, A. G. D. Ed. Médica Panamericana (Vol. 2). 2010.
- Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. Afoakwa et al. J Food Sci Technol. 2013. 50(6): 1097-1105.
- Estudio nutricional del cacao y productos derivados. Rafecas and Codony. Instituto del Cacao y el Chocolate (ICC). 2000. Universidad de Barcelona. España.
- Evaluation of xanthine derivatives in chocolate–nutritional and chemical aspects. Matissek. Eur Food Res Technol A. 1997. 205(3): 175-184.
- Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Wollgast and Anklam. Food Res Int. 2000. 33(6): 423-447.
- Health benefits of methylxanthines in cacao and chocolate. Franco et al. Nutrients. 2013. 5(10): 4159-4173.
- Effect of cocoa and theobromine consumption on serum HDL-cholesterol concentrations: a randomized controlled trial. Neufingerl et al. Am J Clin Nutr. 2013. 97: 1201-1209.
- The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease. Engler and Engler. Nutrition reviews. 2006. 64(3): 109-118.
- Vascular effects of cocoa rich in flavan-3-ols. Heiss et al. Jama. 2003. 290(8): 1030-1031.
- Cocoa Polyphenols and Their Potential Benefits for Human Health. Andújar et al. 2012
Use: Organic raw cacao Consulting batch information
Consulting batch informationDIRECTIONS:
Cacao beans can be eaten alone as a snack, used to make chocolate, shakes and other recipes.
STORAGE INSTRUCTIONS:
Store in a cool dry place away from sunlight.
Quality: Organic raw cacao Consulting batch information
Consulting batch informationPRODUCT NAME
Organic raw cacaoBOTANICAL NAME
Theobroma cacao L.REFERENCE
IF81QUANTITY
250 mcgBATCH NUMBER
D14981EXPIRATION DATE
2023/01MADE
In FranceFABRICATION AND GUARANTEE:
This food is manufactured under a GMP-compliant. GMPs are the good manufacturing practice guidelines for the European food industry.
Organic products at Anastore are produced in accordance with Council Regulation (EC) No 834/2007 of 28 June 2007 and its subsequent amendments on organic production and the labelling of organic products, with the aim of ensuring consumer confidence and protecting consumer interests.
CHARACTERISTICS:
ORGANIC FARMING
NOT IRRADIATED
WITHOUT ADDITIVES
WITHOUT ALLERGENS
WITHOUT BPA
NO OMG
WITHOUT LACTOSE
VEGAN
PRODUCT ANALYSIS:
ORGANOLEPTIC QUALITY
SPECIFICATIONS
RESULTS
ANALYTICAL QUALITY
SPECIFICATIONS
RESULTS
MICROBIOLOGICAL QUALITY
SPECIFICATIONS
RESULTS
HEAD OF THE QUALITY DEPARTMENT
Certificate issue date: 2021/06/29
