Organic raw cacao

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, and 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 the prevention of 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).