THEOBROMA CACAO MONOGRAPH
Translating to “Food of the Gods” in English, Theobroma Cacao fruit seeds offer many powerful health benefits. The Mayans considered Cacao a sacred and medicinal food. Cacao’s constituents are complex, working in synergy. While scientists have tried to isolate certain Cacao flavinoids, human clinical trials show the most health benefits when the whole Cacao bean is consumed.
Theobroma cacao pods.
Botanical Name: Theobroma cacao
Family: Malvaceae
Common names: Cacao, Cocoa, Chocolate tree
Description: A tropical evergreen tree which grows to 4-8 metres tall. Small white flowers are produced in clusters directly on the trunk and older branches and are pollinated by tiny flies called Forcipomyia midges. Produces ovoid fruit, called pods, 15–30cm long & 8–10cm wide, ripening yellow to orange and containing a fleshy white pulp with seeds called ‘cacao beans’. Requires a constant temperature of 21-32°C, high humidity and abundant rainfall of 1,500-2,000 mm annually.
Origin: Native to the Amazon Valley (Rios Napo, Putumayo and Amazonas), widely distributed from southeastern Mexico to the Amazon basin. Cultivated in tropical climates globally.
Parts Used: Fermented seeds.
Energetics: Warming, moistening, stimulating.
Taste: Bitter.
Actions: Cardioprotective, neuroprotective, diuretic, inflammatory modulator, stimulating nervine, aphrodisiac, long-term antidepressant effect.
Constituents: Protein, fats, oils, flavonoids, antioxidants - the highest food source antioxidant on the ORAC scale, polyphenols, iron, zinc, copper, calcium, magnesium, phenylethylamine (PEA), anandamide, theobromine, caffeine.
Folklore & Traditions: Theobroma Cacao has been extensively cultivated in Mexico, Central and South America for over 5000 years by the Indigenous inhabitants, including Mayan and Incan civilisations. The Maya considered it the ‘drink of Gods’, giving rise to the scientific name, Theobroma cacao, from the Greek words theo (God) and broma (drink). It was traditionally consumed for religious celebrations and marriage ceremonies, death rites and sacrifices.
The Cacao Spirit works through the comforting of emotions, and opening the heart to attracting love, abundance & prosperity. An ancient myth in Central America says that Cacao has come out of the forest to reconnect humanity with the natural world.
Also of economic importance, at one time Cacao beans formed the currency of the traditional people of the region. Over 100 medicinal uses for Cacao have been documented in Europe from the 16th to the early 20th century, including being used to treat anaemia, mental fatigue, tuberculosis, fever, gout, kidney stones and poor libido.
Medicinal uses:, Antioxidant & inflammation modulating: Cacao’s high antioxidant content (the highest food source antioxidant on the ORAC scale) and high flavonoid content produce inflammation-modulating effects which can help reduce cell damage in the body. Combined with the high concentration of polyphenols, Cacao can help reduce oxidation in the body, preventing diseases like heart disease, cardiovascular disease, atherosclerosis & cancer.
Increase Insulin sensitivity: Rich in flavonoids (destroy free radicals) which have shown to help prevent insulin resistance & Type 2 diabetes. Clinical studies have shown Cacao flavanols may improve glucose homeostasis by slowing carbohydrate digestion and absorption in the gut. Cacao flavanols may also modulate insulin signalling in diabetes..
Lower blood pressure & heart health benefits: Cacao is rich in flavonoids & potassium that that are known to support heart health by reducing blood pressure, benefiting hypertension and improving cardiac blood flow. Cacao consumption supports healthy cholesterol levels. Numerous clinical trials have been performed using isolated constituents of Cacao, as well as the whole bean, which have shown Cacao produced an increase in beneficial cholesterol (HDL) and reduced oxidised LDL levels. Another chemical present in Cacao, Anandamide, also exhibits the ability to lower blood pressure in clinical trials.
Neuroprotective: Cacao is rich in polyphenols & flavinoids which can boost cognitive abilities by increasing brain function and blood circulation in the brain. The high antioxidant content helps protect the brain against neurodegenerative diseases, eg Alzheimer’s. Research has shown that the fats found in cacao, primarily composed of oleic, stearic, and palmitic acids, are considered beneficial for brain health due to their association with the high concentration of flavonoids (like epicatechin and catechin) in cocoa, which can improve blood flow to the brain, potentially enhancing cognitive function and protecting against age-related neurodegenration.
Boost mood & energy levels: The compounds in Cacao increase sexual desire, bliss, euphoria and relax nerves, as they stimulate the brain to release endorphins and serotonin. The chemical Phenylethylamine (PEA), has the ability to increase dopamine, serotonin and tryptophan. Dopamine is a neurotransmitter which promotes feelings of pleasure and reward, attentiveness, memory, motivation & sleep, and plays a significant role in the prevention of Parkinson’s disease. . (The only other food on earth that contains PEA is blue-green algae.)
Cacao contains small amounts of Caffeine and larger amounts of Theobromine which acts as a stimulant similar to caffeine. Theobromine is a bitter alkaloid that can dilate blood vessels and act as a mild diuretic, and has a stimulant action, enhancing cognitive function, alertness & memory.
Another ‘bliss’ chemical found in chocolate is the cannabinoid, Anandamide, which gets its name from ‘Ananda’, a Sanskrit term for happiness, pleasure, joy & delight. Anandamide is one of the most important Endocannabinoids, (compounds produced in the body that bind to cannabinoid receptors in the brain and other parts of the body). Anandamide causes changes in blood pressure and blood-sugar levels, leading to feelings of excitement and alertness.
Large amounts of Magnesium contribute to the psychoactive effects of cacao. Magnesium has an antidepressant effect, naturally improving mood and reducing feelings of stress.
The alkaloid phenethylamine, and the amino acid tryptophan, are also known for their positive effects on our cognitive system. Phenethylamine, by stimulating the release of acetylcholine, improves our cognitive functions, including memory, and mood. Tryptophan (also known as L-tripropane), is an amino acid that acts as a natural mood regulator: it has the ability to help the body naturally produce and balance certain hormones, has a natural calming effect which soothes anxiety and aids sleep.
Cacao butter & oil skin benefits: Cacao seeds contain 40 to 50% fats. Cacao butter is cold-pressed from whole Cacao beans. It is rich in oleic, stearic & palmitic fatty acids, and contains sterols, tannins & pigments. It is naturally high in vitamin E to soothe, hydrate and balance the skin, and also helps heal rashes including heat rash and nappy rash, and soothe eczema & dermatitis.
Cacao butter and oil contain high amounts of antioxidants that protect and regenerate skin. Cacao seed butter and oil are rich in oleic acid, a saturated fatty acid which is highly compatible with the sebum naturally produced by our skin, meaning it is readily absorbed, and aids the absorption of other active ingredients,
The anti-oxidants and phytochemical in Cacao butter and oil help fight off free-radical damage to the skin, improve blood flow to the skin and slow skin-aging by protecting against damage from the sun's harmful UV rays. Cacao oil boosts collegan production, improves hydration and blood flow. Cacao oil is magnesium rich, reducing inflammation, redness & blemishes and high in natural caffeine which enhances circulation.
Cocoa butter used in herbal skin preparations like lip balms, body butters, stretch mark creams and nappy rash balms, heals, protects and nourishes the skin. As Cacao butter is such a stable fat with a high natural antioxidant content, it is not prone to going rancid, an important factor for ‘shelf life’ of certified organic skincare products which are free of toxic preservatives.
Astrological correspondences: Uranus, Venus.
Chakra: Heart
Cautions & contraindications: The flavonoids in Cacao may enhance the effect of blood-thinning medications, increasing the risk of bruising and bleeding. Combining Cacao with other stimulants like caffeine or certain ADHD medications can lead to increased heart rate and blood pressure. Those on MAIO antidepressants should not consume cacao. Cacao is generally considered safe in pregnancy and during breastfeeding.
References: :Ayales, Adriana. ‘Adaptogens’, 2019.
Ayales, Adriana. ‘The Herbal Astrology Oracle’. 2022.
Ogata, Nisao & Taube. “Chocolate in Mesoamerica : 69-89” , 2009.
https://chocante.pl/en/properties-of-ceremonial-cacao/
https://www.henriettes-herb.com/eclectic/kings/theobroma.html
https://pmc.ncbi.nlm.nih.gov/articles/PMC5745494/
https://shaman-australis.com.au/product/theobroma-cacao-cacao-plant/
https://www.sciencedirect.com/science/cocoa consumption against atherosclerosis.
Disclaimer: This blog post is not intended to diagnose, treat, cure, or prevent any disease. The statements made regarding this plant have not been evaluated by the Therapeutic Goods Administration. The efficacy of this plant may or may not have been confirmed by TGA approved research. This blog post is not intended to replace professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition. Discontinue use and consult a healthcare professional if you experience any adverse reactions.