Cacao as Medicine - Nutritionist's Column Vol. 12
Cacao as medicine
Chocolate is loved by people of all ages and genders.
This time, we will talk about the main ingredient, cacao, from the perspective of medicine, looking at its history and efficacy.
*This is about the cacao that is also in GRØN's new protein blend, Criollo Berries . (Added 4/4)
Cacao as an ingredient
Cocoa beans are the raw material for not only chocolate, but also cocoa mass, cocoa nibs, and cocoa butter, which are used in sweets.
Cocoa beans are the seeds inside the fruit of the cocoa tree.
Broadly speaking, there are three varieties, and because the flavor characteristics vary depending on the region in which they are grown, they are gaining attention as a highly palatable ingredient.
The history and present of cacao
Cacao has been cultivated in Central America and southern Mexico since around 2000 BC.
In ancient times, cocoa was revered as "food of the gods," and at the time it was not yet processed into the sweet treat that is the chocolate we know today; the beans were eaten raw.
Later, the raw material, cacao bean seeds, were ground up and mixed with spices to create a bitter, very difficult-to-drink medicine-like drink. Drinking this drink was said to invigorate and refresh people, and it was highly valued by people as a drink with wonderful medicinal properties, becoming extremely valuable at the time.
Cocoa beans were so valuable that they were even used as "currency." It's amazing that they were treated as money.
In addition to cacao beans, the scent of cacao flowers is said to relieve fatigue, and they can be added to baths, or mixed with cacao beans, corn, and herbs and eaten as medicine to relieve fevers and palpitations. There are apparently over 100 recorded ways of eating them that have beneficial effects.
In 19th century Europe, cacao was sold as medicine in pharmacists' stores, and it was used as part of "medicine" and "preventive medical care" to improve people's lives at the time.
Nowadays, there is a wide range of chocolate available, from sweet to unsweetened, and many products now prominently state their cocoa content.
Nutrients and expected benefits of cacao
In the past, cacao was primarily used as a health enhancer, tonic, to relieve fatigue, improve lethargy, and for digestive purposes, but what effects does cacao itself have?
Below we will explain the nutrients contained in cacao and their effects.
1. Cocoa polyphenols
One of the main reasons why high-cocoa chocolate has long been said to be good for your health is that it contains "cocoa polyphenols," a type of polyphenol.
Polyphenols are a type of antioxidant that suppresses active oxygen.
Active oxygen originally works to protect us from harmful bacteria and viruses, but if it increases too much, it can cause previously healthy parts of the body such as organs, skin, and bones to "rust," or oxidize.
Active oxygen causes conditions such as dull skin, wrinkles, and fatigue, so it is said that it is important to consciously live a life that does not increase the amount of active oxygen. Polyphenols, which are antioxidants, suppress this active oxygen.
Polyphenols are also found in red wine and green tea, but cacao contains more than twice as much as red wine. In addition, cacao is attracting attention for its effects on preventing stomach ulcers and allergies, stress prevention, and anti-aging care in the beauty industry.
2. Theobromine
Chocolate with a high cocoa content is bitter, and some people may find it to be more like a medicine than a dessert.
This bitter component is called theobromine, which is said to dilate blood vessels, increase blood flow, and raise body temperature.
It is also believed to have an effect of suppressing appetite and promoting relaxation by acting on serotonin, a substance in the brain that is also known as the "happiness hormone."
3. Lignin
A plant-derived component and a type of insoluble dietary fiber. It is a substance that cannot be directly digested by human digestive enzymes.
Because it is a water-insoluble ingredient, it supports intestinal peristalsis. It also helps increase intestinal bacteria, which helps regulate the intestinal environment.
This is a great nutrient for those who suffer from constipation.
In addition to this, cacao contains a balanced amount of minerals such as calcium, iron, magnesium, and zinc.
To support health and beauty
Currently, various research is being conducted around the world to explore the effects of cacao on the body, such as making people more active both physically and mentally and increasing good cholesterol.
We would like to incorporate the appeal of cacao into our lives as a beneficial support for health and beauty.
<GRØN products that have appeared>
Protein Blend Criollo Berries 20g
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Nutritionist, Food Education Instructor, Food 6th Industrialization Producer Level 4
Ayako Ishihara
A nutritional advisor in the healthcare field and an agribusiness professional.
She is involved in a variety of activities specializing in the fields of beauty and health, including giving lectures to Miss World Japan candidates.
With the philosophy of "enriching the mind and body through food and realizing a vibrant society where people and communities are connected," he founded i-Field Co., Ltd. in 2013 and serves as its representative.
He is a core member of the food team for "DINING OUT," which opens outdoor restaurants in various regions, and also participates in fashion brand projects.
She is also involved in the promotion of local ingredients, product development and production specializing in "health" and "beauty," branding, concept design, food hygiene, sales promotion, training planning and management, etc. She is in charge of nutritional supervision for GRØN's product development, proposing ways to incorporate them more effectively into consumer health.
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Photos by Moeko Sawada
