• Science now shows that chocolate may be good for you. Five chemical compounds contained in raw, unadulterated chocolate are highlighted to show exactly what they are and how they work.
• First, antioxidant polyphenols that neutralize free radicals provide some of the most compelling aspects of eating chocolate because they can reduce processes associated with the development of diseases like Alzheimer’s, heart disease and cancer.
• Second, chocolate contains anandamide, named after the Sanscrit word for “bliss,” which is a neurotransmitter in the brain that temporarily blocks feelings of pain and anxiety.
• The caffeine and theobromine in chocolate have been shown to produce higher levels of physical energy and mental alertness while, counter-intuitively, lowering blood pressure in women.
• Chocolate’s heart-friendly properties may be due to the presence of epicatechins, antioxidants which are found in higher concentrations in darker and raw forms.
• Studies showed that one-and-a-half ounces of dark chocolate a day for 2 weeks reduced stress hormone levels.

Theobromine in cocoa and carob products

In modern medicine, theobromine is used as a vasodilator (a blood vessel widener), a diuretic (urination aid), and heartstimulant.^[1]

Theobromine increases urine production. Because of this diuretic effect, and its ability to dilate blood vessels, theobromine has been used to treat high blood pressure.^[21] The American Journal of Clinical Nutrition notes that historic use of theobromine as a treatment for other circulatory problems including arteriosclerosis, certain vascular diseases, angina pectoris, and hypertension should be considered in future studies.^[22]

Following its discovery in the late 19th century, theobromine was put to use by 1916, when it was recommended by the publication Principles of Medical Treatment as a treatment for edema (excessive liquid in parts of the body), syphilitic angina attacks, and degenerative angina.^[23]

In the human body, theobromine levels are halved between 6–10 hours after consumption.^[21]

Theobromine has also been used in birth defect experiments involving mice and rabbits. A decreased fetal weight was noted in rabbits following forced feeding, but not after other administration of theobromine. Birth defects were not seen in rats.^[24] Possible future uses of theobromine in such fields as cancer prevention have been patented.^[25]

Theobromine has also been shown to improve the microhardness of tooth enamel which could potentiality increase resistance to tooth decay.

Philippines Cacao

Microbiology of cocoa fermentation and its role in chocolate quality

The first stage of chocolate production consists of a natural, seven-day microbial fermentation of the pectinaceous pulp surrounding beans of the tree Theobroma cacao. There is a microbial succession of a wide range of yeasts, lactic-acid, and acetic-acid bacteria during which high temperatures of up to 50 degrees C and microbial products, such as ethanol, lactic acid, and acetic acid, kill the beans and cause production of flavor precursors. Over-fermentation leads to a rise in bacilli and filamentous fungi that can cause off-flavors.

The physiological roles of the predominant micro-organisms are now reasonably well understood and the crucial importance of a well-ordered microbial succession in cocoa aroma has been established. It has been possible to use a synthetic microbial cocktail inoculum of just 5 species, including members of the 3 principal groups, to mimic the natural fermentation process and yield good quality chocolate.

Reduction of the amount of pectin by physical or mechanical means can also lead to an improved fermentation in reduced time and the juice can be used as a high-value byproduct. To improve the quality of the processed beans, more research is needed on pectinase production by yeasts, better depulping, fermenter design, and the use of starter cultures.

http://www.ncbi.nlm.nih.gov/pubmed/15462126

Calling all cacao farmers in the Philippines, blend your cacao with coconut butter and coconut sugar and I will help you sell them. Email motherhealth@gmail.com