Discovering cocoa: Natural aphrodisiac and many other properties

Cocoa: Origins and properties (not just aphrodisiac) and uses of a wonderful plant

The cocoa plant has very ancient origins: it is believed that it was probably already present more than 6000 years ago in the Amazon River, although the first cultivators had to wait until 1000 BC with the arrival of the Olmecs, an ancient pre-Columbian civilization, and later the Maya, in an area that extends between the Yucatán and Guatemala, characterized by a hot and humid climate.

The use of the cocoa plant continues with the arrival of the Toltecs first and then the Aztecs, who consider cocoa a source of energy and wisdom and a powerful aphrodisiac; they also use its seeds as currency and as an offering to the gods.

Cocoa arrives in Europe only at the beginning of the 1500s with Christopher Columbus and then about thirty years later it lands in Spain with Hernando Cortés, where, to the drink obtained from the cocoa beans and always consumed bitter and spicy, sugar and other ingredients are added, leading to the final product known as "chocolate".

In the first half of the 1600s chocolate arrives in France and from there to all the European royal courts, remaining a privilege for the wealthy. It takes another two centuries to obtain a solid and usable product from the elective drink.

Today cocoa is one of the most consumed and appreciated foods for its taste and for being one of the most well-known natural aphrodisiac remedies.

Is chocolate your passion? Try our raw cocoa beans!

BUY THEM ONLINE AT TERZALUNA.COM

Cocoa and chocolate: many different names, but one substance

It is worth noting the change in the name of the plant in question. Starting from the assumption that the term cocoa refers to the plant while the term chocolate refers to the product obtained from the processing of cocoa, the name used by the early populations is Kakawa/Kakaw which then became "xocoatl" (xoco=bitter, atl=water) with the Toltecs and the Aztecs, until it became the Latin name, still valid, with which Carl von Linné, a Swedish naturalist and botanist, classifies the cocoa plant, namely "Theobroma (=food of the gods) cacao".

Botanical notes on cocoa

Cocoa is a plant belonging to the Malvaceae family. It appears as a tree that reaches 25 meters in height with small white-yellowish flowers attached to the stem by short peduncles. The fruit is a yellow-orange fleshy pod called cabossa, with a white-yellowish pulp inside containing numerous seeds shaped like beans, white-purple in color which, after fermentation and drying, take on a brown color and typical aroma.  

The forms of cocoa

Cocoa seeds represent the drug, that is, that part of the plant rich in active ingredients from which various raw materials are obtained:

• COCAO PASTE: the seeds are removed from the shell, toasted, and ground; the heat generated by rubbing melts the cocoa butter present in the seeds, giving rise to the cocoa paste, which appears as a dense and brown liquid.
• COCAO BUTTER: obtained from the pressing in hydraulic presses of the cocoa paste and appears similar to table butter but more consistent. It is responsible for the shine and smoothness of chocolate. By melting at a temperature similar to body temperature (35-40°C), it is also used as a base and emollient.
• COCAO PANELA: a product generated from the residue of cocoa butter processing and contains 20% fat, from which additional butter can be extracted.
• COCAO POWDER: obtained after grinding and sifting the cocoa panela.

Cocoa Properties

Often we suggest to our customers in our online spice shop to "abuse" this product precisely because of the renowned properties of cocoa. It contains a series of beneficial substances for the body belonging to different chemical categories:

• Lipids: specifically:
  • Saturated fatty acids: a percentage of palmitic and mainly stearic. Although it is a saturated fat, it is worth noting that stearic acid undergoes a hepatic process that transforms it into oleic acid, involved in reducing LDL cholesterol;
  • Monounsaturated fatty acids: oleic;
  • Polyunsaturated fatty acids: linoleic.
• Fiber: both soluble (although only 15%) and insoluble. Very present in cocoa powder (2 grams of fiber in a tablespoon);
• Minerals: copper, magnesium, potassium, calcium, iron;
• Polyphenols: between 6 and 18%, depending on the cultivation area and cultivar. Their quantity decreases from cocoa powder to cocoa paste to dark chocolate and then white, where the content is very low;
• Methylxanthines: 2-3% theobromine and only 0.6-0.8% caffeine;
• Endocannabinoids: for example, anandamide;
• Flavanols: epicatechin, catechin, epigallocatechin, procyanidins, quercetin, luteolin, chlorogenic and caffeic acid.

It is interesting to note that the content of phenols and flavonoids in 100 grams of cocoa paste is higher than that of tea, red wine, fruits, and vegetables.

Raw Cocoa Beans

The raw cocoa beans are the seeds of the cocoa plant. They are the ones that have the greatest properties because they undergo very few processes, they arrive just as they were collected. The only process they undergo is drying for preservation.

Available in different sizes: 50g, 100g, and 250g.

BUY RAW COCOA BEANS ON TERZALUNA.COM

Aphrodisiac Properties of Cocoa and Chocolate

If you are reading this article, it is probably because you want to discover the aphrodisiac properties of cocoa and chocolate. The undisputed benefits of cocoa are noticeable in various areas of the body:

• Cardiovascular system: Cocoa flavanols help maintain the elasticity of blood vessels contributing to normal blood flow. This action results from vasodilation achieved with 200 mg of flavanols or 1 g of cocoa extract (EFSA 2014). Studies on chocolate consumers have shown a 37% reduction in cardiovascular diseases and a 29% reduction in ischemic cerebrovascular diseases, mainly by reducing risk factors (Buitrago-Lopez et al., BMJ 2011). Additionally, cocoa is associated with an antihypertensive action and an antilipidemic action, the latter still under study.
• Metabolic syndrome: Enriching the diet with cocoa has shown effects such as reduction of visceral adipose tissue, increased genes associated with thermogenesis (Matsui et al., Nutrition 2005), reduction of body weight correlated with the feeling of satiety induced by the smell of chocolate (Massolt et al., Regul. Pept., 2010), improved glucose homeostasis, slowed digestion, and carbohydrate absorption.
• Nervous system: Cocoa contains chemicals, specifically neurotransmitters, such as tyrosine, serotonin, endorphins, capable of crossing the blood-brain barrier, regulating mood. An animal test has shown that the intake of a 37% cocoa polyphenol extract induces antidepressant effects (Messaoudi et al., Nutr. Neurosci. 2008). Furthermore, following prolonged intake of not only flavonoids but also theobromine, a neuroprotective action has been highlighted, extremely useful in neurodegenerative and age-related pathologies.
• Immune system: A diet enriched with cocoa modulates the activity of the gut-associated lymphoid tissue (GALT) allowing oral tolerance, which allows our immune system to not recognize the intestinal flora as "foreign". A study (Ramiro-Puig et al., J Nutr Biochem, 2008) has shown that increased consumption of dark chocolate has beneficial effects in preventing bacterial and viral infections and reducing the development of infant food allergies.
• Intestinal microbiota: A study on pigs has shown that the intake of about 20 grams of cocoa powder per day for 27 days positively modifies the bacterial flora, increasing the Lactobacillus and Bifidobacterium species and reducing the gene expression of intestinal inflammatory markers, contributing to intestinal health.

It is always better to prefer dark chocolate

Dark chocolate is always preferable, preferably with a high percentage of cocoa in a dosage ranging from 10 to 30 grams per day (diet permitting!). A dosage of 40 grams of chocolate provides the same amount of polyphenols as a glass of red wine.

Important note: The quantity of antioxidants drastically decreases if chocolate is consumed with milk, therefore, hot chocolate, the recipe of which is provided below, prepare it with a plant-based beverage so you can enjoy a moment of relaxation, pleasure, and a supply of antioxidants.

Spiced hot chocolate in a cup (Vegan recipe)

Ingredients:

• 400 ml of vegetable drink (soy, almond, hazelnut);
• 60 grams of dark chocolate (at least 70%, ideally 85%);
• 35 grams of bitter cocoa;
• 30 grams of cane sugar, preferably whole (optional);
• 6 grams of cornstarch (a level teaspoon will work just fine!);
• 1 cinnamon stick;
• 1 or 2 star anise fruits (the quantity depends on how much you like the taste of this spice);
• A pinch of Habanero Red Savina chili.

Preparation:

• Heat the vegetable drink with cinnamon, star anise, and chili and let it infuse for 20 minutes;
• In the meantime, mix cocoa with cornstarch (and cane sugar, if you prefer a sweet hot chocolate) and chop the dark chocolate separately;
• After 20 minutes, strain the drink, removing the spices, transfer it to a saucepan and gradually add to the powders, stirring with a whisk;
• Put the saucepan on the heat and thicken the mixture while stirring, finally adding the previously chopped chocolate, then turn off the heat;
• Pour into a cup and enjoy your health concentrate!

A thank you to our Annagrazia Scarpa for the valuable contribution.

Posted by Terza Luna