Trick or treat from food endocannabinoids?
To what extent do these compounds reach the bloodstream and exert pharmacological effects when consumed orally?
Tetrahydro-carbolines, Potential Neuroactive Alkaloids, in Chocolate and Cocoa
Tetrahydro-b-carbolines, Potential Neuroactive Alkaloids, in Chocolate and Cocoa. The possible biological implications of this novel group of alkaloids in chocolate are discussed.
Epicatechin Content Chocolate Beans
Natural antioxidant has received more attention to be part of daily diet. Cocoa beans is one of the main sources of polyphenols especially epicatechin. Epicatechin content in cocoa beans could be responsible for the antioxidant capacity.
Antioxidants in Cocoa Powder
Antioxidants in foods have gained much attention in recent years and cocoa powders tend to have relatively high amounts. As cocoa makes its way from fresh beans to finished products like cocoa powder and chocolate, the concentration of antioxidant compounds can be affected by a variety of biological and processing conditions.
Flavanols, the Kuna, cocoa consumption, and nitric oxide
The Kuna Indians, who reside in an archipelago on the Caribbean Coast of Panama, have very low blood pressure (BP) levels, live longer than other Panamanians, and have a reduced frequency of myocardial infarction, stroke, diabetes mellitus, and cancer
Flavanols in Raw Chocolate
Dietary intake of a specific subclass of flavonoids known as flavanols has attracted increasing interest as a result of recent epidemiological mechanistic and human intervention studies suggesting potential beneficial cardiovascular effects. Among the wide variety of dietary flavanol sources, including apples, cranberries, purple grapes, red wine, and tea, some cocoas and chocolates can be extraordinarily rich in certain types of flavanols.
Women who regularly ate chocolate while they were pregnant were more likely to say their babies smiled and laughed a lot.
Chocolate Garden Noniland Hawaii
David Wolfe takes us on a magical journey through the secret tropical garden that is the NoniLand Hawaiian Agricultural Research Center and Bee Sanctuary in Hawaii. In these videos you will experience the love of the Sacred Cacao bean as David and the noni land cacao trees open up their hearts for all the world to see.
Favanol-rich cocoa could be a potential candidate for the treatment, or possibly prevention, of the broad array of chronic diseases that are linked to dysfunctional inflammatory responses.
Theobroma Cacao Food of the Gods
"In 1753 Carl von Linneaeus, the Sweidish scientist, thought that chocolate was so important that he named the genus and species of the chocolate tree himself. He named this tree Theobroma Cacao, which literally means: cacao, the food of the gods. Just what the indigenous Native Americans called it." Naked Chocolate, David Wolfe
"Forget love, I'd rather fall in chocolate"
Discover Theobroma Cacao / Chocolate's properties that effect our feelings of love & compassion.Chocolate has many elements that relax us and release chemicals in our bodies that allow us feel more love, peace and joy.
"Cacao seems to cause totally irrational behavior in the people who don't eat it."
Cacao Controversy. Although addictive behavior is generally associated with drug and alcohol abuse or compulsive sexual activity, chocolate may evoke similar psychopharmacologic and behavioral reactions in susceptible persons.
Analysis of Antioxidant Value of Sacred Chocolate
"The antioxidant values of foods listed are expressed in ORAC (Oxygen Radical Absorbance Capacity) units, a unit of measurement for antioxidants developed by the National Institute on Aging in the National Institutes of Health (NIH)."
Antioxidants & ORAC Explanation and Comparisons
Some people might be skeptical about our claim that Sacred Chocolate is TWICE as high in antioxidant content as compared to a cooked, roasted, or otherwise high temperature processed chocolate bar at the same cacao content. As a result, here is an analysis showing how we derive our claim.
Chemical Constituents in RAW CACAO
The Raw Cacao bean is one of nature's most fantastic superfoods due to its mineral content and wide array of unique properties. Since many of the special properties of cacao are destroyed by cooking, refining and processing, planet Earth' s favorite food is still unknown to most of us. Now we get to reconnect with the power of real chocolate.
Theobromine & Caffeine
Does cacao contain caffeine? Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of cacao nibs or beans will yield anywhere from zero caffeine to 1,000 parts per million (ppm) of caffeine (less than 1/20th of the caffeine present in conventional coffee).
History, Culture & Archeology
The medicinal use of cacao, or chocolate, both as a primary remedy and as a vehicle to deliver other medicines, originated in the New World and diffused to Europe in the mid 1500s.
Read the scientific research on the nutritional breakdown of Theobroma Cacao / Chocolate.
Learn about Theobroma Cacao / Chocolate's stress lowering characteristics.
Cacao contains somewhere between 1,520 and 5,000 parts per million (ppm) oxalic acid. Is this harmful? When considering more common foods that are much higher in oxalic acid such as spinach, the answer is clearly no. Also keep in mind that once oxalic acid is cooked it binds with calcium in the body and settles in the kidneys. Another reason to eat raw chocolate.