Category Archives: Cocoa (Theobroma cacao)

Cocoa Polyphenols and Their Effect on Mood

Cocoa is a rich source of a group of flavonoids called proanthocyanidins. Proanthocyanidins may have particular physical and mental health effects. In terms of the latter, consumption of proanthocyanidins is associated with improvements in mood state. For example, in one … Continue reading

Posted in Anxiety, Chocolate, Cocoa (Theobroma cacao), Depression, Mood | Comments Off on Cocoa Polyphenols and Their Effect on Mood

The Calming Effect of Cocoa

Cocoa is a refreshing hot drink that contains the methylxanthine theobromine. Methylxanthines are considered stimulants, but theobromine is perhaps the least stimulating of the methylxanthines found in nature. For example, the caffeine in tea and coffee, and the theophylline in … Continue reading

Posted in Anxiety, Cocoa (Theobroma cacao), Depression, Mood | Comments Off on The Calming Effect of Cocoa

The Beneficial Effects of Chocolate

Chocolate is a confectionery food, most commonly made with cocoa and sugar. The sugar to cocoa ratio is pivotal in determining whether chocolate is a healthy food or not. For example, milk chocolate has a high sugar content and a … Continue reading

Posted in Chocolate, Cocoa (Theobroma cacao), Flavan-3-ols, Flavonoids, Procyanidins | Comments Off on The Beneficial Effects of Chocolate

Cocoa Versus Cacao

Posted in Cocoa (Theobroma cacao) | Comments Off on Cocoa Versus Cacao

Cocoa Versus Cacao Powder

Posted in Antioxidant, Cocoa (Theobroma cacao) | Comments Off on Cocoa Versus Cacao Powder

Proanthocyanidins and Theobromine: The Health Effects of Cocoa

Antioxidant phytochemicals found ubiquitously throughout the plant kingdom. Edible plants provide a wide diversity of antioxidants with rich sources being fruits, vegetables, nuts, seeds, tea, wine and chocolate. Evidence suggest that phytochemical antioxidants are beneficial to the health and may … Continue reading

Posted in Antioxidant, Caffeine, Cocoa (Theobroma cacao), Coffee, Proanthocyanidins, Tea, Theobromine, Theophylline | Comments Off on Proanthocyanidins and Theobromine: The Health Effects of Cocoa

Cocao As An Alternative To Tea

Posted in Caffeine, Cocoa (Theobroma cacao), Coffee, Tea, Theobromine, Theophylline | Comments Off on Cocao As An Alternative To Tea

Phytocannabinoids

β-caryophyllene is a phytocannabinoid found in a number of plants including cannabis, black caraway, cloves, hops, basil, oregano, black pepper, ylang-ylang, lavender and rosemary. β-caryophyllene may activate the CB2 cannabinoid receptor in humans and animals. Other plants contain phytochemicals that … Continue reading

Posted in Cannabinoids, Cloves, Cocoa (Theobroma cacao), Herbs, Pepper, Spices | Comments Off on Phytocannabinoids

Chocolate / Cocoa (Theobroma cacao)

Phytochemistry: Chocolate / Cocoa (Theobroma cacao) contains a group of phytochemicals called N-acylethanolamines (NAEs). These can include N-linoleoyl ethanolamide, N-oleoylethanolamide and palmitoyl ethanolamide (PEA). These phytochemicals inhibit the breakdown of natural cannabinoid chemicals in the brain by inhibiting an enzyme … Continue reading

Posted in Caffeine, Chocolate, Cocoa (Theobroma cacao), Methylxanthines, Phytochemistry, Proanthocyanidins | Comments Off on Chocolate / Cocoa (Theobroma cacao)

Flavonoid Supplements in Healthy Individuals: Law Of Diminishing Returns

Flavonoids are polyphenolic compounds found in fruits and vegetables. Evidence suggests that consumption of polyphenols is beneficial to the health. Polyphenols are bioavailable and can be detected in human and other animal tissue, where they may exert antioxidant effects. However, … Continue reading

Posted in Cardiovascular Disease, Cocoa (Theobroma cacao), Flavonoids, Flavonols | Comments Off on Flavonoid Supplements in Healthy Individuals: Law Of Diminishing Returns