Benefits of Raw Organic
Cacao
Raw Chocolate contains more than 300 known
chemicals. Scientists have been working on isolating specific
chemicals and their combinations that may explain some of
the pleasurable effects of consuming chocolate. Caffeine
is the most well known of these chemical ingredients, and
while it's present in chocolate, it can only be found in
small quantities. Theobromine, a weak stimulant, is also
present in slightly higher amounts. Although caffeine and
theobromine have relatively weak stimulant effects in cacao,
it is possible that in combination, these and other potentially
bioactive constituents do influence our liking for chocolate.
Theobrama
cacaoResearchers have found that raw cacao named Theobroma
by Linnaeus and means "food of the gods", includes
substances that are chemically and pharmacologically related
to the brain lipids anandamide. The word anandamide is derived
from ananda, Sanskrit for 'bliss'. These N-acylethanolamines
in cacao target the endogenous cannabinoid system of the
brain, slightly mimicking the psychotropic effects caused
by plant-derived cannabinoid drugs either directly (by activating
cannabinoid receptors) or indirectly (by increasing anandamide
levels in the brain). These findings don't mean that eating
chocolate will get you high, but rather that there are compounds
in chocolate that may be associated with the good feeling
that raw chocolate consumption provides. Other chemicals
in chocolate may inhibit the natural breakdown of anadamide.
This means that natural anandamide (or introduced anandamide)
may stick around longer, making us feel good longer, when
we eat chocolate.
Phenylethylamine (PEA) is the chemical found in the brain
of happy people. Fall in love, and your PEA level shoots
up. You become peppy and full of optimism. If things go
wrong in your life, especially your love life, your PEA
level drops and you become listless and tired. Raw Chocolate
is loaded with PEA.
In unfermented cacao beans, pigment cells make up about
11-13% of the tissue. The pigment cells contain approximately
65%-70% polyphenols and 3% anthocyaninins by weight.
Numerous in vitro studies have shown that polyphenolic
compounds are powerful antioxidants that can protect cell
membranes and cellular DNA from the damaging effects of
free radical induced oxidative damage. The results of several
epidemiologic studies indicate that regular consumption
of foods rich in polyphenolic compounds is associated with
reduced risk of developing cardiovascular disease and certain
cancers. Recent experimental studies in both animals and
humans have shown that increasing polyphenol intake can
protect LDL cholesterol from becoming oxidized (a key step
in developing atherosclerosis), lower blood pressure in
hypertensive subjects, reduce the tendency of the blood
to clot and elevate total antioxidant capacity of the blood.
The anthocyaninins give rise to the purple color of unfermented
beans. Anthocyaninins encourage connective tissue regeneration
and are anti-inflammatory. They promote blood flow and reduce
cholesterol, in addition to being antioxidants. Anthocyaninins
seem to stabilize and protect capillaries from oxidative
damage and have been shown to stabilize connective tissue,
promote collagen formation, improve microcirculation and
help protect blood vessels from oxidative damage.
During fermentation of cacao beans, the anthocyanin is
converted to quinonic compounds to give the bean its characteristic
brown color. During this process, the bitterness of unfermented
beans is reduced. During fermentation the polyphenols undergo
a variety of reactions, including self-condensation and
reaction with proteins and peptides. Approximately 20% of
the polyphenols by weight remain at the end of the fermentation
process. Roasting and other cocoa processing activities
also cause changes. The level of polyphenols will vary with
the variety of cocoa bean and with the degree of fermentation.
Other substances in chocolate that have been discussed
as pharmacologically significant include histamine, serotonin,
tryptophan, phenylethylamine, tyramine, salsolinol and magnesium.
