Cocoa

Scientific Name(s): Theobroma cacao L. subsp. cacao
Common Name(s): Cacao, Cocoa

Medically reviewed by Drugs.com. Last updated on Jan 5, 2022.

Clinical Overview

Use

Cocoa solid, cocoa butter, and chocolate are all rich sources of antioxidants.2 Epidemiological studies show an inverse association between the consumption of cocoa and the risk of cardiovascular disease.3, 4 The likely mechanisms are antioxidant activity; improvement in endothelial function, vascular function, and insulin sensitivity; as well as attenuation of platelet reactivity and reduction in blood pressure.5, 6

Dosing

No specific dosing recommendations can be made. Further studies characterizing the polyphenol content of cocoa products and method of measurement are needed.1, 7 In one study, an inverse relationship was demonstrated between cocoa intake and blood pressure, as well as a 15-year cardiovascular and all-cause mortality; the median cocoa intake among users was 2.11 g/day.3

Contraindications

None known.

Pregnancy/Lactation

Generally recognized as safe (GRAS) when used in moderate amounts or in amounts used in foods. Avoid dosages greater than those found in food because safety and efficacy are unproven. Caffeine content should be restricted during pregnancy.8, 9

Interactions

None well documented.

Adverse Reactions

Children consuming large amounts of chocolate and caffeinated beverages may exhibit tics or restlessness. Ingredients in chocolate may precipitate migraine headaches, and cocoa products may be allergenic.

Toxicology

Cocoa is nontoxic when ingested in typical confectionery amounts.

Scientific Family

• Sterculiaceae

Botany

The cocoa tree grows to heights exceeding 8 m. The fruits are borne on the trunk and branches, with the seeds imbedded in a sticky pulp. The fruits are large and football shaped, with quarter-sized seeds referred to as cocoa beans. Cacao is often used to describe the raw material, while cocoa is used to describe the processed products. Although several varieties of cacao exist, the forastero variety from West Africa accounts for more than 90% of world production.10

History

The Olmecs, one of the first civilizations of the Americas (1500 BC to 400 BC) are credited with the first use of cocoa. Its consumption as a beverage was continued by the Mayas (250 AD to 900 AD). Cortez described the preparation and use of a beverage called chocalatl, made of the seeds of T. cacao. The Mayan word cacao entered scientific nomenclature in 1753, and the words theo ("god") and broma ("nectar" or "food") are Latinized Greek. Recipes using cacao were recorded in 15th century Mayan codices.11, 12

Cacahuatl (cacao) beans, resembling almonds, have been used as currency. In Aztec society, cocoa beans were used to pay annual taxes to the Emperor.11

The medicinal use of chocolate has a long history in North America dating to the 16th century.13 In the 1600s, it was argued that "chocolate" should be considered a medicine because it changed a patient's health. At that time, physicians also stated that all that was necessary for breakfast was chocolate, because it yielded good nourishment for the body.14<...