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비쥬얼

The Art of Natural Solution

The Art of NATURE, The Art of SCIENCE

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Product

Cacao-ANB
INCI name _ Theobroma Cacao (Cocoa) Seed Extract

Common names Cacao, Cocoa tree
Scientific name Theobroma cacao
Used part Seed
Known active compounds catechin, epicatechin, procyanidin 

Potential benefits in cosmetics anti-oxidant, anti-inflammatory 

Product name Cacao-ANB

 

 

Plant Story

Cacao (Theobroma cacao) is a small, evergreen tree native to tropical rainforest areas of Central and South America. Cocoa beans, seeds of the Theobroma cacao tree, are the primary raw material used for the preparation of products, which are highly valued by consumers around the world, such as cocoa powder, chocolate, and other cocoa derived products. The fruit of the tree, called a cacao pod is ovoid and contains roughly 20 to 60 seeds embedded within a white, fleshy pulp. It is believed that the domestication of chocolate first came in the form of a beverage, which was introduced to the Spanish at their arrival in the Aztec capital in 1519.

 

Since its introduction to the modern world, there have been many scientific studies done on the cacao bean. Cacao bean is a rich source of phenolic compounds, in particular epicatechin. Other compounds such as catechin and procyanidin, are also reported. Anti-oxidant activity was reported by FRAP assay. Cacao extract also reduced TNF-αsecretion or NO production in LPS-stimulated NR8383 or RAW264.7 macrophage cells, respectively, indicating anti-inflammatory activity.