Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products
Cacao seeds provide nutritive values of ORAC, TP, & TF beyond that derived from their macronutrient composition and appear to meet the popular media's definition of a "Super Fruit" in this study comparing various fruits of high nutritive value.
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 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.
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).
Read the scientific research on the nutritional breakdown of Theobroma Cacao / Chocolate.
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.
Antioxidants and ORAC
Read the scientific research on the antioxidants and ORAC properties of Theobroma Cacao / Chocolate.