Theobroma cacao L. subsp., Cocoa Extract
Cocoa Extract is used in many products to accentuate color and flavor. As a nutraceutical, it has properties associated with well-being and energy. The largest production in the world is in Ivory Coast, according to the UN, bringing the large consumption of this food not only as raw material for chocolate, but also as a source of benefits to the body, being a source of lipids, minerals, vitamins, carbohydrates, fiber, flavonoids, and antioxidants.
- Origin: Plant Based
- Source: Itself
- Type: Extracts
- Age Range: Adults
- Toxicity: May be toxic in high doses
- Outcomes: Specific Conditions, Blood Pressure, Cholesterol and Triglycerides
What are Cocoa Extract benefits?
Cocoa extract is a bitter, chocolate-flavored mixture made up of xanthine molecules (theobromine and caffeine) and procyanidins. Cocoa extract refers to the bioactive compounds found in cocoa products. These compounds include flavonoids, procyanidins, and epicatechin. Although these molecules are not unique to cocoa, they have a high level of epicatechin compared to other plant products. Thus, according to studies, cocoa extract supplementation may provide cardiovascular and cognitive benefits by improving blood flow and oxygenation in the brain, as well as having antioxidant effects, providing better insulin sensitivity, and mitigating the effects of impaired mitochondria.
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Cocoa Extract and Specific Conditions
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Blood Pressure
Blood pressure is the pressure of circulating blood against the walls of blood vessels which results from the heart pumping blood through the circulatory system. Like most aspects of the organism, this too needs to stay at a healthy range, for the circulation of oxygen and nutrients throughout the body.
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Cholesterol and Triglycerides
Triglycerides and cholesterol are both types of fat present in blood. They play very important roles in the body, such as hormone metabolism and nutrient circulation. In order for them to function properly, they need to be at optimum levels - not too high neither too low. The primary way to keep those good levels is to have a healthy diet, with lots of fiber and balanced fats. But there are some nutraceutics that have been proven to help in this process in a very effective way.
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Cocoa Extract is used in many products to accentuate color and flavor. As a nutraceutical, it has properties associated with well-being and energy. The largest production in the world is in Ivory Coast, according to the UN, bringing the large consumption of this food not only as raw material for chocolate, but also as a source of benefits to the body, being a source of lipids, minerals, vitamins, carbohydrates, fiber, flavonoids, and antioxidants.