Cacao
Cacao, the bean at the heart of all chocolate, is nature’s gift to mankind. Not only is it a delicious treat but it is also one of the healthiest foods on the planet. It is a rich source of minerals such as calcium, phosphorus, magnesium and zinc, essential vitamins such as B1, B2, B3, biotin and E, and proteins, fiber and polyphenols which are known for their anti-inflammatory and anti-oxidant properties.
Theobromine
Theobromine, the cacao bean’s active component, is an alkaloid naturally occurring in cacao beans. It affects the central nervous system and is responsible for feeling of alertness and mild euphoria associated with eating chocolate. Aside from its known stimulant effects, theobromine is thought to also have mild diuretic, vasodilator and anti-inflammatory properties.
Flavonols
Flavonols, polyphenolic compounds found in plants, are abundant in cacao beans. The most prevalent of these are catechin and epicatechin, compounds known for their anti-oxidant and anti-inflammatory properties. Flavonols have also been linked to improved heart health, cognitive function and reductions in the risk of diabetes, cancer, and dementia.
Palmitic Acid
Palmitic acid is the most abundant saturated fatty acid in cocoa beans, making up around 50% of fats in cocoa butter. It is thought to have numerous health benefits, such as aiding in digestion and reducing the risk of developing certain diseases. Palmitic acid is also known to act as an anti-epilatonic, meaning it can help reduce the symptom severity in patients who suffer from epilepsy.
Anandamide
Anandamide is an endogenous neurotransmitter found in cocoa beans. The name is derived from the Sanskrit word for “bliss”, and it is thought to be linked to the chocolate’s influence on mood. Anandamide has been linked to increased levels of optimism, contentment, and well-being. Additionally, it may also help to reduce anxiety and enhance cognitive performance.
Monoamine Oxidase Enzymes (MAOIs)
Monoamine oxidases (MAOIs) are enzymes that help break down monoamine neurotransmitters such as dopamine and serotonin in the body. MAOIs are found naturally in cocoa beans, and they are thought to be responsible for cocoa’s subtle yet powerful mood-elevating effects. MAOIs help the body regulate its neurotransmitter levels, reducing anxiety and enabling a state of calm and contentment.
Sugar
Sugar is a natural sweetener found in many chocolate products, often in the form of white sugar, brown sugar, raw sugar, and honey. While consuming sugar in moderation can provide the body with a quick source of energy, consuming large amounts of sugar can lead to unhealthy weight gain and contribute to cardiovascular disease, type 2 diabetes, and tooth decay.
Cocoa Butter
Cocoa butter is obtained by crushing and pressing pure and roasted cacao beans. It is a naturally occurring fat composed of oleic and stearic acid, triglycerides, and sterols. Cocoa butter is a key component of many chocolate products, as it not only adds flavor, but also gives the chocolate a creamy texture and mouthfeel.
Vanilla
Vanilla is a flavoring derived from the seed pods of the vanilla orchid. It is rich in antioxidants and has anti-inflammatory, anti-bacterial and anti-depressant properties. Vanilla is known for its distinctive aroma, and it is commonly used to enhance the flavor of a variety of foods and beverages, including chocolate. The subtle and sweet flavor of vanilla adds a unique dimension to any chocolate product.
