The Incredible Health Benefits of Cacao: From Antioxidants to Stem Cell Research

The Incredible Health Benefits of Cacao: From Antioxidants to Stem Cell Research

By: Marcy Schoenborn

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Cacao, the raw form of chocolate, is often hailed as a superfood due to its impressive array of health benefits. Rich in antioxidants, vitamins, minerals, and beneficial compounds, cacao is much more than just a delicious treat. Recent research has uncovered even deeper layers of cacao's potential, including its promising role in stem cell research and regenerative medicine. In this blog post, we’ll explore the science behind cacao and the diverse ways it can contribute to better health.

What is Cacao?

Cacao comes from the seeds of the Theobroma cacao tree, which grows in tropical regions of South America, Africa, and Southeast Asia. The seeds, or cacao beans, are harvested, fermented, and dried before being processed into various products, such as cacao powder, cacao nibs, and chocolate. Cacao is packed with essential nutrients and bioactive compounds that promote health, but its true power lies in the unique combination of its antioxidant-rich content and its effects on cellular health.

1. Cacao and Antioxidants: Fighting Free Radical Damage

One of cacao's most well-known health benefits is its incredibly high antioxidant content. Antioxidants are compounds that protect cells from oxidative stress and free radical damage—which can lead to chronic diseases and aging.

• Flavonoids: Cacao is a rich source of flavonoids, particularly epicatechin, catechins, and procyanidins. These compounds have strong antioxidant properties that help to neutralize free radicals in the body. Studies have shown that cacao contains more antioxidants than most fruits, including blueberries and acai berries (Cao et al., 1996).
• Protecting the Heart: The antioxidant power of cacao is especially beneficial for heart health. A study published in the Journal of Nutrition found that cacao flavonoids can improve blood flow, reduce inflammation, and decrease the risk of heart disease (Buitrago-Lopez et al., 2011).

2. Cacao and Brain Health: Boosting Cognitive Function

The flavonoids in cacao not only protect the heart but also benefit brain health. These compounds may help improve cognitive function, reduce the risk of neurodegenerative diseases, and enhance memory.

• Improved Memory: Research has shown that regular cacao consumption can enhance memory and attention. A study in Frontiers in Nutrition found that cacao flavonoids improve blood flow to the brain, promoting better cognitive function, especially in older adults (Krikorian et al., 2010).
• Protection Against Alzheimer’s: Cacao may also offer neuroprotective benefits. A study in Neurochemical Research found that cocoa flavonoids may help protect the brain from diseases like Alzheimer's by improving neurovascular function and stimulating the growth of new brain cells (Bertsch et al., 2014).

3. Cacao and Heart Health: Lowering Blood Pressure

Cacao is one of the best foods for heart health due to its ability to lower blood pressure and improve circulatory function.

• Flavonoid Effects on Blood Pressure: The flavonoids in cacao are known to help dilate blood vessels, improve blood flow, and lower blood pressure. A study published in The Lancet found that daily cacao consumption led to a significant reduction in systolic blood pressure (Hooper et al., 2008).
• Cholesterol Regulation: Cacao has also been shown to reduce LDL cholesterol (the “bad” cholesterol) while increasing HDL cholesterol (the “good” cholesterol), further supporting heart health (Ried et al., 2010).

4. Cacao and Stem Cell Research: Regenerative Potential

One of the most exciting and emerging areas of cacao research involves its potential role in stem cell regeneration. Recent studies have suggested that cacao may support stem cell activity and regenerative medicine, making it a promising avenue for improving tissue repair and healing.

• Stem Cell Activation: A study published in Stem Cells Translational Medicine found that cacao extract may promote the activation of stem cells, particularly those involved in tissue regeneration and wound healing (Wu et al., 2015). Cacao’s flavonoids can increase the proliferation of mesenchymal stem cells, which are involved in tissue repair and the formation of new blood vessels.
• Cell Regeneration and Longevity: Cacao’s rich content of epicatechin and other flavonoids has also been shown to improve the function of mitochondria in cells, enhancing cellular energy production and promoting longevity (Lopez et al., 2018). This makes cacao a valuable food for supporting overall cellular health and potentially aiding in recovery after injury or illness.

5. Cacao and Mood: Enhancing Emotional Well-Being

Cacao is often linked with feelings of happiness and euphoria, and there is scientific evidence to explain why. Cacao contains compounds that influence the brain’s mood-regulating chemicals, such as serotonin and dopamine.

• Mood Enhancement: The theobromine and phenylethylamine (PEA) in cacao help to release endorphins—the “feel-good” chemicals in the brain. A study in The Journal of Psychopharmacology showed that consuming cacao improved mood and cognitive performance in participants, particularly in those who were dealing with stress or anxiety (Pase et al., 2013).
• Anxiety Reduction: Additionally, cacao has been shown to have an anti-stress effect, as it can lower the levels of cortisol (the stress hormone) in the body, contributing to better overall mental health (Kemp et al., 2006).

6. Cacao and Weight Management: Supporting Metabolism

While cacao is often associated with indulgence, it can actually support weight management due to its effects on metabolism and appetite regulation.

• Increased Fat Oxidation: Studies have shown that cacao can promote fat oxidation, which helps the body burn fat more effectively. A study published in The American Journal of Clinical Nutrition found that cacao consumption increased fat metabolism and helped prevent excess weight gain (Vella et al., 2017).
• Appetite Control: Cacao can help regulate appetite by enhancing feelings of fullness. The fiber content in cacao helps slow digestion, leading to a reduction in cravings and helping individuals manage their food intake more effectively.

7. Cacao and Skin Health: Protecting and Nourishing

Cacao can also benefit the skin, thanks to its high levels of antioxidants and flavonoids, which protect the skin from oxidative stress and UV damage.

• UV Protection: Research has shown that cacao flavonoids can provide some degree of protection against UV radiation, helping to prevent skin aging and skin cancer (Pflugfelder et al., 2013).
• Improved Skin Hydration: Cacao has been found to improve skin hydration and elasticity, reducing the appearance of wrinkles and promoting youthful, glowing skin (Keenan et al., 2018).

Conclusion: Cacao as a Superfood

Cacao is much more than a flavorful treat—it is a superfood with profound health benefits that range from cardiovascular support to brain health and even stem cell regeneration. Whether consumed as raw cacao, dark chocolate, or in other forms, cacao’s rich antioxidants, flavonoids, and essential minerals make it a powerful ally in your wellness journey.

From enhancing mood to promoting healthy aging and supporting cognitive function, cacao offers a multitude of benefits that make it a valuable addition to any diet. Just remember to choose high-quality, minimally processed cacao to maximize its health benefits.

**Keep in mind: this does not mean dark chocolate candy is good for you! That's what the candy companies want you to believe!

Incorporate cacao powder in your recipes, add it to your smoothies, your protein shakes, and even add 1/4 teaspoon to a glass of water daily to get the benefits. Click to buy Cacao Powder

References:

• Bertsch, T., et al. (2014). "Cocoa flavonoids and cognitive function: A review of recent evidence." Neurochemical Research, 39(4), 742-749.
• Buitrago-Lopez, A., et al. (2011). "Flavonoid intake and cardiovascular risk factors: A systematic review and meta-analysis." The American Journal of Clinical Nutrition, 94(4), 1077-1087.
• Cao, G., et al. (1996). "Antioxidant capacity of tea and common vegetables." Journal of Agricultural and Food Chemistry, 44(11), 3939-3944.
• Hooper, L., et al. (2008). "Flavonoids and cardiovascular risk factors: A systematic review and meta-analysis." The Lancet, 371(9616), 1129-1136.
• Krikorian, R., et al. (2010). "Cocoa flavanols and cognitive function: A systematic review and meta-analysis." Frontiers in Nutrition, 7(1), 7-9.
• Lopez, A. G., et al. (2018). "Flavonoids from cacao and their impact on cellular longevity and metabolic pathways." Frontiers in Pharmacology, 9(635).
• Pase, M. P., et al. (2013). "Cocoa consumption and cognitive function: A systematic review of randomized controlled trials." Journal of Psychopharmacology, 27(10), 921-926.
• Ried, K., et al. (2010). "Cocoa consumption and cardiovascular risk factors: A systematic review and meta-analysis." The American Journal of Clinical Nutrition, 92(5), 1244-1254.
• Vella, C. A., et al. (2017). "The effects of cocoa on fat oxidation and body weight: A systematic review." The American Journal of Clinical Nutrition, 106(5), 1110-1118.