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Chocolate Herb - Dosage and Useful Properties
Taxonomic Class
Sterculiaceae
Common Trade Names
Various commercial products are available as condiments, flavorings, and foods.
Common Forms
Available as COcoa butter, extracts, powder, and syrup.
Source
Cocoa is obtained from the seeds of the cacao tree, Theobroma cacao. The tree is native to Mexico but cultivated in many tropical areas, especially western Africa. The crude material (cacao tree and cacao beans) is referred to as cacao, and the processed product is called Cocoa. Cacao powder is usually alkalized to improve its color, flavor, and ability to disperse in the process that refines the crude material to Cocoa powder. Chocolate is prepared by mixing the cacao powder with sugar, flavoring, and extra Cocoa butter fat. Milk chocolate includes milk as an ingredient, whereas dark chocolate does not.
Chemical Components
Cocoa powder contains many compounds, including proteins, fats, and alkaloids such as theobromine, caffeine, and tyramine. Cocoa also contains more than 300 volatile compounds, including esters, hydrocarbons, lactones, monocarbonyls, pyrazines, and pyrroles. The main components responsible for its flavor are aliphatic esters, aromatic carbonyls, diketopiperazines, polyphenols, pyrazines, and theobromine. Cocoa butter primarily contains triglycerides, including oleic, palmitic, and stearic acids. About 75% of the fats are monounsaturated.
Actions
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Theobromine and caffeine are both xanthine alkaloids and have similar actions as CNS and cardiac muscle stimulants, diuretics, and smoothmuscle relaxants. Theobromine has the lowest potency of the xanthine alkaloids in exerting these actions, whereas theophylline is the most potent.
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In vitro studies of polyphenols in chocolate have demonstrated that they have antioxidant activity. Cocoa phenols also inhibit LDL oxidation. Results of another in vitro study suggest that the polyphenols in chocolate exert immunoregulatory effects .
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Cacao liquor water-soluble polyphenols were evaluated as a treatment for ethanol-induced gastric mucosal lesions in rats and were found to be as effective as cimetidine or sucralfate in reducing the hemorrhagic lesions. It is theorized that this action may result from the antioxidant and leukocyte-modulating properties of these polyphenols.
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A recent study showed an improvement in magnesium, calcium, and phosphorus levels in rats that were fed a magnesium-deficient diet supplemented with a 3% cocoa product.
Reported Uses
Cocoa extract is an ingredient in alcoholic and nonalcoholic beverages. Cocoa powder and cocoa syrup are used as flavorings in many foods and pharmaceutical products. Cocoa butter is commonly used as a suppository and an ointment base as well as an emollient and a skin protectant in creams, lotions, lipsticks, and soaps. Cocoa butter has also been used to treat wrinkles and prevent stretch marks during pregnancy. No studies have been conducted demonstrating the therapeutic usefulness of any form of cocoa for these indications.
A dose of 330 ml of cacao drink was shown to be effective in assessing gallbladder contractility in volunteers with symptomatic gallstones .
Several studies have suggested that a usual dietary portion of chocolate contains psychoactive doses of caffeine and, probably, theobromine, which may lead to increased well-being, energy, social disposition, and alertness .
Dosage
No consensus exists.
Adverse Reactions
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Skin: acne (controversial).
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Other: allergic reaction.
Interactions
MAO inhibitors (phenelzine selegiline, tranylcypromine): Potential severe vasopressor effects. Avoid administration with chocolate.
Theophylline: May inhibit theophylline metabolism. Avoid ingestion of large amounts of cocoa with theophylline.
Contraindications And Precautions
Chocolate is contraindicated in known hypersensitivity. Use cautiously in patients on low-sodium diets and those with irritable bowel syndrome.
Special Considerations
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Alert Ingestion of 1,000 mg or more of theobromine (222 g of dark chocolate) may cause excitement, extrasystoles, headache, insomnia, mild delirium, muscle tremor, nausea, restlessness, and tachycardia. At least two cases of toxicity in canines have been reported: one dog experienced hyperexcitability and seizures and then collapsed and died after eating 2 lb of chocolate chips; two other dogs died suddenly 1 hour after consuming 20 to 30 g of dark chocolate .
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Restrict cocoa intake in patients with irritable bowel syndrome.
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Instruct the patient with CV disease or special dietary restrictions to minimize consumption of chocolate products because of their high sodium and fat content.
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Caution the patient with arrhythmias or significant CV disease not to ingest large quantities of chocolate products because of the risk of xanthine-induced arrhythmias.
Commentary
Cocoa is used in many cosmetic, food, and pharmaceutical products and is generally considered nontoxic. Although chocolate contains antioxidant flavonoids that may have beneficial CV effects, such flavonoids are also found in other foods. The potential antiuIcerative and magnesium-correcting properties of cocoa must be tested in humans before their efficacy and clinical relevancy can be determined.
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