Category Archives: Cocoa (Theobroma cacao)

Cocoa Versus Cacao

Posted on June 22, 2019 by Robert Barrington
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Cocoa Versus Cacao Powder

Posted on May 19, 2019 by Robert Barrington
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Proanthocyanidins and Theobromine: The Health Effects of Cocoa

Posted on July 31, 2018 by Robert Barrington

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 →

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Cocao As An Alternative To Tea

Posted on July 25, 2018 by Robert Barrington
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Phytocannabinoids

Posted on December 31, 2017 by Robert Barrington

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 →

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Chocolate / Cocoa (Theobroma cacao)

Posted on December 27, 2017 by Robert Barrington

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 →

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Flavonoid Supplements in Healthy Individuals: Law Of Diminishing Returns

Posted on August 18, 2017 by Robert Barrington

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 →

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The Metabolic Effects of Various Drinks

Posted on June 23, 2017 by Robert Barrington

While much of the attention in nutritional circles is given to foods and their metabolic effects, drinks too can play an important role in human health. Although there are many drinks available to humans, in truth we tend to consume … Continue reading →

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Eat More Cocoa, Improve Your Health

Posted on October 25, 2016 by Robert Barrington

It is often considered that physiological and mental deterioration occurs inevitably during ageing. For example, muscle mass and blood pressure show detrimental physiological decreases and increases, respectively, as ageing proceeds. Mental function too shows a correlative decline with advancing years … Continue reading →

Posted in Blood Pressure, Brain, Cocoa (Theobroma cacao), Elderly, Flavan-3-ols, Flavonoids, Insulin Resistance, Polyphenols, Proanthocyanidins | Comments Off on Eat More Cocoa, Improve Your Health

Methylxanthines in Plants

Posted on August 6, 2016 by Robert Barrington
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