“Cacao is probably the best kept secret in the entire history of food.”

- David “Avocado” Wolfe.

BENEFITS OF CACAO.

Cacao has an incredibly rich history of medicinal and spiritual use. With the help of science we are just starting to understand why, and that knowledge is fuelling the current global movement embracing pure, whole bean cacao.

There are over 300 nutrients and compounds in cacao, which is why its considered one of the most chemically complex foods on the planet.

Cacao’s crown jewel is theobromine: a gentle, long lasting stimulant that energises us like caffeine, without punishing us with brain-fog and jittery hands later in the day. It’s also rich in essential vitamins and minerals and produces mood-boosting bioactive compounds - dopamine, serotonin, anandamide (the 'bliss molecule') and P.E.A, an antidepressant also known as the 'love drug'. (The euphoric effects of cacao were so apparent when it was first introduced to Europe in the 1500s that it was temporarily banned by the Church!)

Here’s a brief breakdown of cacao’s rich and diverse nutritional profile:

Cacao for the body

Cacao boosts our immune system and protects our bones, brain, heart and gut.

ANTIOXIDANTS

By weight, cacao contains more antioxidants than green tea, soya beans, red wine, and even blueberries 1 . Antioxidants boost our immune system by preventing cell damage by free radicals. This helps protect against heart disease, increase beneficial gut microbes, and prevent us from catching infectious diseases. Cacao may even be used as a home remedy for the common cold, by clearing our airways and reducing inflammation in our lungs.

FLAVANOIDS

Cacao is particularly high in flavanoids - antioxidants that alleviate diet-induced obesity, combat insulin resistance, and fight inflammation. Cacao’s flavanoid content helps moderate blood pressure, while increasing blood flow to the brain, keeping our minds sharper and more focused, and reducing age-related cognitive decline. 3 .

ESSENTIAL MINERALS 6

  • Cacao is the richest naturally occurring source of magnesium, a mineral chronically deficient from most western diets. Magnesium is crucial for heart health, glucose conversion, blood pressure regulation and immune system support, and has been linked to reducing anxiety and fatigue.

  • With more calcium than cow’s milk, cacao builds strong bones and supports the functioning of the heart, muscles, and nervous system.

  • Cacao is the richest plant-based source of iron, with a whopping 7.3mg per 100g. In comparison, spinach contains 3.6mg/100g, while beef contains 2.5mg/100g.

  • Cacao is also high in zinc, an important element for our immune system, liver, pancreas and skin.

Hot Tip: enjoy a cacao drink made using 2 tablespoons of Soma Cacao thirty minutes before your next workout, for a boost of endurance and a quicker recovery.

Cacao for the mind

Cacao contains powerful bioactive neurotransmitters that uplift, focus and relax our mind.

  • Cacao contains tyrosine, a precursor to dopamine. Dopamine supports socialisation, nerve function, hormone synthesis, blood pressure and kidney function.

  • Cacao contains serotonin, an essential neurotransmitter which helps regulate anger, appetite, body temperature, blood pressure, mood, sexuality and sleep

  • Anandamine is a potent antidepressant and pain moderator. The only two places it occurs naturally are the human brain and cacao.

    "aAandamine" comes from the sanskrit word 'ananda' (bliss). Anandamide is responsible for the blissful state we experience from activities like yoga and meditation, and it is the chemical basis for what we call “runner’s high.”

    When consumed in cacao, anandamide interacts with the same endocannabinoid receptors that THC does.

    Cacao also contains two compounds that prolong the effects of anandamine.

  • Tryptophan is an essential amino acid that cannot be produced by the human body and must be obtained through our diet. Trytophan lessens anxiety, promotes relaxation and triggers the production of endorphins. Endorphins are natural opiates that can elevate our mood and reduce pain.

    Tryptophan is an essential amino acid and a precursor to serotonin. It has numerous metabolic functions, influencing how we think and feel.

    It improves sleep, provides relief from depression and anxiety, helps modulate pain thresholds, and generally increases emotional well-being.

  • Phenylethylamine (P.E.A) is an alkaloid our brains produce naturally when we get excited. Recent studies have shown its [efficacy as an anti-depressant and in treating ADHD. P.E.A works by stimulating the brain to release B-endorphin, an opioid peptide which induces feelings of euphoria and love.

    PEA is a mild stimulant, chemically similar to amphetamine, which is naturally produced in our bodies. It stimulates the central nervous system to release norepinephrine and dopamine, similar to what happens during an orgasm. Our bodies produce especially high amounts of PEA during the infatuation state of a romantic relationship. For this reason, PEA has been called the “love drug.”

THEOBROMINE

Cacao contains large amounts of theobromine, a bioactive compound that scientists have described as remarkable 1 . Theobromine acts as an antitumoral, anti-inflammatory, cardiovascular protector molecule. While pharmacologically similar to caffeine, coffee and cacao produce noticeably different effects. Theobromine is more gentle, long-lasting and smooth, while caffeine is intense, fast-acting and short-lived 4 . Caffeine peaks in the blood 30–40 minutes after ingestion, and has a half-life of 2.5–5 hours, while theobromine attains peak blood concentrations 2–3 hours after ingestion, and has a half-life of 7 –12 hours. Theobromine has a wide range of benefits, including: improving cognitive function, relaxing smooth muscle tissue, reducing blood pressure, protect tooth enamel, and cough suppressant.

Unlike caffeine, theobromine is not a nervous system stimulant, which may explain why it doesn't cause the same jittery feeling. Instead, theobromine is a cardiac stimulant, muscle relaxant, and a vasodilator. Vasodilators increase blood flow and reduce blood pressure. Beta-blockers, used to treat anxiety, are vasodilators.

Theobromine is linked to oral health, improved sleep, and alleviating the symptoms of asthma. It's also known to be a powerful aphrodisiac 5 .

 
 

Research shows that theobromine is present in higher quantities in cacao paste (that’s what SOMA is) than in other forms of cacao.

theobromine in different types of cacao

Cacao for the soul

Cacao is increasingly popular for use in spiritual exploration, creative endeavours, and healing practices.

Meditation & Yoga

By calming and energising the mind, cacao prepares us perfectly for meditation, yoga, breath-work, etc. Coffee, on the other hand, agitates the mind and is generally incompatible with spiritual practice.

When combining cacao with these sorts of activities we have found that the best approach is to begin with a short session of meditation or pranayama to create some space and openness before drinking your cacao, and then to continue your practice.

Creativity

Cacao can be a source of inspiration for art, music, writing and dance. For a stronger experience, we recommend increasing your serving of cacao to 2-3 tablespoons and really letting the creative juices flow.

Mindfulness and Intention-Setting

We recommend starting your day with a cup of cacao.

Do it alone and in silence.

Be aware of all that you do as you prepare the cacao. Enjoy the smell, the warmth, the taste of your first sip, the wave of calm that flows through your body and mind. Set an intention for the day: perhaps to be more loving, to tell the truth, to trust yourself, or to be more often in silence.

“Chemically speaking, chocolate really is the world's perfect food.”

—Michael Levine (Author of The Big White Lie).

CITED SOURCES

  1. Wickramasuriya, Anushka M., and Jim M. Dunwell. "Cacao biotechnology: current status and future prospects." Plant biotechnology journal 16.1 (2018): 4-17.

  2. Franco, Rafael, Ainhoa Oñatibia-Astibia, and Eva Martínez-Pinilla. "Health benefits of methylxanthines in cacao and chocolate." Nutrients 5.10 (2013): 4159-4173.

  3. Nehlig A. (2013). The neuroprotective effects of cocoa flavanol and its influence on cognitive performance. British journal of clinical pharmacology, 75(3), 716–727.

  4. Martínez-Pinilla, Eva, Ainhoa Oñatibia-Astibia, and Rafael Franco. "The relevance of theobromine for the beneficial effects of cocoa consumption." Frontiers in pharmacology 6 (2015): 30.

  5. Kelishadi, Roya. "Cacao to cocoa to chocolate: healthy food?." ARYA Atherosclerosis 1.1 (2010).

  6. Cinquanta, Luciano, et al. "Mineral essential elements for nutrition in different chocolate products." International journal of food sciences and nutrition 67.7 (2016): 773-778.

  7. Oracz, Joanna, and Ewa Nebesny. "Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars." Food Research International 55 (2014): 1-10.

  8. Ash, M.”PEA – a Natural Antidepressant”. Clinical Education - Reviews. (2010). Retrieved online https://www.clinicaleducation.org

OTHER REFERENCES

  • Andújar, I, Recio, M. C, Giner, R. M, & Ríos, J. L. (2012). Cocoa Polyphenols and Their Potential Benefits for Human Health. Oxidative Medicine and Cellular Longevity, 2012, 906252–23. https://doi.org/10.1155/2012/906252

  • Crozier, Stephen J., et al. "Cacao seeds are a" Super Fruit": A comparative analysis of various fruit powders and products." Chemistry central journal 5.1 (2011): 1-6.

  • Higginbotham, E., Taub, P.R. Cardiovascular Benefits of Dark Chocolate?. Curr Treat Options Cardio Med 17, 54 (2015).

  • Latif, R. (2013). Health benefits of cocoa. Current Opinion in Clinical Nutrition and Metabolic Care, 16(6), 669–674. https://doi.org/10.1097/MCO.0b013e328365a235

  • Payne, Mark J., et al. "Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients." Journal of agricultural and food chemistry 58.19 (2010): 10518-10527.

  • Shahanas, E., Panjikkaran, Seeja T, Sharon C, & R, Remya P. (2019). Health benefits of bioactive compounds from cocoa (Theobroma cacao). Agricultural Reviews (Karnal, India), of. https://doi.org/10.18805/ag.R-1851

  • van Wensem, Joke. (2015). Overview of scientific evidence for chocolate health benefits. Integrated Environmental Assessment and Management, 11(1), 176–177. https://doi.org/10.1002/ieam.1594