The Art of NATURE, The Art of SCIENCE
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.