CACAO: A Superfood by Any Standard

It is true: Chocolate – without the sugar – is a Health Food

Theobroma Cacao. Food of the Gods. Cacao is a superfood. Almost every chocolate product on the market combines this superfood with ingredients that render it a net drag on health – sugar, or synthetic sweeteners. By excluding these, we allow the medicinal properties of delicious chocolate to shine. Finally – chocolate that is genuinely healthy and sweet!

Chocolate MAY reduce the risk of Multiple Chronic Diseases and has Benefits for Cardiovascular, Skin, Metabolic, and Mental Health

Added to the high levels of longevity-promoting polyphenols, cacao has clinical applications for preventing and ameliorating many chronic diseases. Cacao polyphenols improve endothelial function, nitric oxide synthesis and have anti-inflammatory effects, improving blood pressure, cardiovascular health, and protecting against heart disease (i). Cacao also has anti-inflammatory beneficial impacts on intestinal health (ii).

Studies indicate that via epigenetic mechanisms, cacao reduces visceral fat, improves satiety, improves lipid markers (lowers oxidized low-density lipoprotein (oxLDL), reduces triglycerides, and increases high-density lipoprotein (HDL)) and reduces cardiovascular disease risk (iii). Cacao’s anti-inflammatory effects and flavonoids demonstrate neuroprotective effects, including in Alzheimer’s disease research (iv, v). Cacao also provides significant benefits to skin health, via its antioxidant properties and phytonutrients, treating and preventing skin diseases and protecting skin (vi). Dark chocolate appears to benefit those with Type 2 diabetes and metabolic syndrome by contributing to reduced oxidative stress, improved insulin sensitivity, and reducing associated cardiovascular disease risks (vii). While excess sugar consumption causes and exacerbates metabolic syndrome and diabetes, without sugar, chocolate is excellent for those seeking to improve these conditions. 

Chocolate BOOSTS your Mitochondria

Mitochondria are the energy-generating and fat-burning powerhouses of our cells. A nutrient called pyrroloquinoline quinone (PQQ) has been found to both protect mitochondria from oxidative damage and stimulate mitochondrial biogenesis (the growth of new mitochondria). Evidence demonstrates that PQQ is so important – for growth, immune system function, reproductive performance, lipid and energy metabolism, skin and collagen renewal – that it is starting to be deemed a vitamin: an essential nutrient that we must get from food. 

Improving mitochondrial energy production is key to optimizing health and longevity. PQQ may be both a key cofactor in Complex 1 of the mitochondrial electron transport chain (ETC) while also being anti-inflammatory and protecting from free radicals. PQQ interacts in a beneficial way with a transcriptional coactivator that is involved in regulating energy metabolism genes, muscle fiber type, blood pressure, obesity, and protection vs. mitochondrial toxins. Fascinatingly, PQQ appears to be a component of interstellar dust, and it and its derivative IPQ are both widely found in animal and plant tissues. PQQ is uniquely capable of being a catalyst for continuous redox cycling, an important ability given that most bioactive factors usually self-oxidize and cannot be used again in redox reactions. 

Studies demonstrate that PQQ protects nerve cells from damage and enhances neurogenesis and the formation of new synapses (important for brain health and memory). A double-blind, randomized, placebo-controlled trial in humans found that 20mg of daily supplemented PQQ enhanced information identification, attention, short-term memory, and processing ability in healthy adults. Cacao is the highest food source of PQQ per gram, while many health benefits of cacao have been attributed to other compounds therein (incl. various polyphenols, epicatechin, theobromine). Given its biological function, PQQ could play a central role in these specific health benefits of cacao: cardiovascular function, neurological and cognitive performance, enhanced exercise performance, and weight-loss benefits (viii).

CHOCOLATE is about SENSORY PLEASURE

While we all have preferences, there are certain foods that are almost universally pleasurable. Our aim is for every mouthful of every NOMOSU to be objectively delicious. This is why we do cell taste receptor research, regularly run blind tasting panels with chefs, chocolatiers, and enter global taste competitions, to compare our chocolate with other high-quality chocolates. Gourmet delicious, healthy sweetness is possible, and our purpose is to deliver this to you.

NOMOSU selects organic cacao beans from South and Central America, where we have found the most delicious cacao. The Olmecs and Mayans of Mexico first invented chocolate, consuming it as an invigorating, health-boosting drink. Exploring how best to grow the cacao to enhance the delicious tastes even further, we are excited to help reveal its enhanced polyphenol-content and health benefits. Cacao differs in taste and properties as much as coffee and wine do, depending on the varieties, cultivation, fermentation, ‘terroir’, drying, and toasting methods. There is great scope for exploring and elevating chocolate creation to an even higher art, flavor-wise and health-wise, applying nature’s gifts to their fullest.

References

(i) Magrone, T. et al. (2017), ‘Cocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications’, Front. Immunol. 8(677)

(ii) Pérez-Berezo, T. et al. (2012), ‘Effects of a cocoa diet on an intestinal inflammation in rats’, Exp. Biol. Med. (Maywood) 237(10), pp. 1181–8

(iii) Crescenti, A. et al. (2013) ‘Cocoa Consumption Alters the Global DNA Methylation of Peripheral Leukocytes in Humans with Cardiovascular Disease Risk Factors: A Randomized Controlled Trial.’ PLoS ONE 8(6): e65744

(iv) Cimini, A. et al. (2013) ‘Cocoa Powder Triggers Neuroprotective and Preventive Effects in a Human Alzheimer's Disease Model by Modulating BDNF Signaling Pathway’, J Cell Biochem. 114(10), pp. 2209–2220

(v) Wang, J. et al. (2014) ‘Cocoa extracts reduce oligomerization of amyloid-β: implications for cognitive improvement in Alzheimer's disease’, J Alzheimers Dis. 41(2), pp. 643-50

(vi) Scapagnini, G. et al. (2014), ‘Cocoa bioactive compounds: significance and potential for the maintenance of skin health’, Nutrients, 6(8), pp. 3202-3213

(vii) Shah, S.R. et al. (2017) ‘Use of dark chocolate for diabetic patients: a review of the literature and current evidence’, Journal of Community Hospital Internal Medicine Perspectives, 7(4), pp. 218–221

(viii) Know, Lee (2018) ‘Mitochondria and the future of medicine: the key to understanding disease, chronic illness, aging and life itself’, Chelsea Green Publishing, pp. 154-160