Cacao

Latin name: theobroma cacao, accia cacao, theobroma semina

Common name: Cocoa tree

Cultural significance/history: Mesoamerican civilisations, cocoa was used as currency and to make a bitter chocolate drink called xocoatl, Chocolate paste was a medium used to administer drugs and to counter the taste of bitter pharmacological additives. In addition to cacao beans, preparations of cacao bark, oil (cacao butter), leaves and flowers have been used to treat burns, bowel dysfunction, cuts and skin irritations. Indigenous americans used cacao as a Heart opening medicine and a method of connecting directly to the ancestors 

Active ingredient: flavonoids, methylxanthine, polyphenols, and theobromine 

Where it is found naturally: evergreen tropical rainforests with high humidity and rainfall. Grows in the shade of taller trees. Found in Columbia, Peru, and Brazil

Uses/indications of Cocoa: used in the treatment of Heart Disease and high blood pressure 

Differences in uses between parts of the tree: Cacao butter was mainly used on the skin to nourish and protect it from the sun's UV rays. Cacao nuts were used to treat fatigue, or for the faint of heart. Cacao husks were used as an antiinflammatory and were given as a tea. 

Mechanism of action: theobromine acts as a non selective agonist of adenosine receptors, operates as a competitive and non-selective inhibitor of phosphodiesterases, and disrupts the activity of poly(ADP-ribose) polymerase. This contributes to its effect in lowering cholesterol levels, stimulating the heart, and diuretic properties. Cacao butter can help with blocking UV rays from the skin, and slowing skin aging. Cacao nuts also have antiinflammatory effects, and are rich in selenium, magnesium, chromium and manganese. 

Pharmacokinetics: Oral or transdermal administration,  absorption from the digestive tract is slow (2.5 hours) and is metabolised by the CYP P450 system in the Liver. T1/2 is 6-8 hours

Side effects: Dizziness, GI discomfort, Nausea and Loss of appetite

Reference list for Cacoa:

Mandl, E. (2018). 11 Health and Nutrition Benefits of Cocoa Powder. [online] Healthline. Available at: https://www.healthline.com/nutrition/cocoa-powder-nutrition-benefits.

Smit, H.J. (2010). Theobromine and the Pharmacology of Cocoa. Methylxanthines, [online] pp.201–234. doi:https://doi.org/10.1007/978-3-642-13443-2_7.

References: Dillinger, T.L., Barriga, P., Escárcega, S., Jimenez, M., Lowe, D.S. and Grivetti, L.E. (2000). Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate. The Journal of Nutrition, 130(8), pp.2057S2072S. doi:https://doi.org/10.1093/jn/130.8.2057s.

Cacao Oil sample #12/43 (Top left)

Cacao Nuts, sample #13/43, (Top right)

Cacao husks, sample #14/43 (Middle)

Cacao Butter sample #15/43 (Bottom left)

Cacao Pod, sample #16/43 (Bottom right)