Cacao: Benefits, Dosage, Side Effects, Drug Interactions, And Other Important Information

Cacao (Theobroma cacao) is a tropical evergreen tree native to Central and South America, the seeds of which, known as cocoa beans, have been used by indigenous peoples for thousands of years for their nutritional and therapeutic characteristics. Cacao has recently acquired popularity as a nootropic supplement with possible advantages for improving alertness, focus, and cognition. This page delves into the chemistry of cacao, its health benefits, ideal dosage, adverse effects, probable substance interactions, and safe use for cognitive enhancement.

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Nature of Cacao

Theobroma cacao, the source of cacao, is a tropical evergreen tree in the Malvaceae family. Large, oval-shaped pods with seeds—commonly known as cocoa beans—are produced by the tree. These beans serve as the main ingredient in a variety of cacao products, such as cocoa butter, cocoa powder, and chocolate. Cacao has been used from the earliest Mesoamerican civilizations, including the Maya and Aztec, who traded it as a form of currency and drank it as a bitter beverage.

The numerous cacao-based goods on the market are made from cacao beans after going through many processing procedures. These procedures involve grinding, drying, roasting, and fermentation. The flavour and nutritional composition of the finished product can be considerably influenced by the exact processing methods used. In comparison to more intensively processed chocolate goods, raw cacao often retains a higher concentration of healthy ingredients including polyphenols and alkaloids.

Health Benefits of Cacao

Cacao has been linked to a number of health advantages in addition to its possible nootropic effects, including:

1. Cardiovascular health: It has been demonstrated that the flavanols in cocoa improve endothelial function, lower blood pressure, and reduce platelet aggregation, lowering the risk of cardiovascular disease.
2. Insulin sensitivity: It has been shown that cacao polyphenols enhance glucose metabolism and insulin sensitivity, which may aid in preventing the onset of type 2 diabetes.
3. Mood enhancement: Cacao includes a number of chemicals that might improve your mood, including phenylethylamine (PEA), anandamide, and serotonin, which may aid with depression and anxiety symptoms.
4. Anticancer qualities: As oxidative stress and inflammation are linked to the development of cancer, cocoa polyphenols’ putative anticancer capabilities may be influenced by their antioxidant and anti-inflammatory effects.

Chemistry of Cacao

Alkaloids, polyphenols, and fatty acids are only a few of the biologically active substances that are abundant in cacao beans. Theobromine, a xanthine derivative chemically related to caffeine, is the main alkaloid present in cacao and is thought to be responsible for many of the nootropic benefits of the plant.

Furthermore abundant in polyphenols are flavanols like (-)-epicatechin and procyanidins, which have been proven to have anti-inflammatory and antioxidant characteristics. A further component of cacao’s overall nutritional worth is the presence of important fatty acids like oleic, stearic, and palmitic acids.

Physiological Mechanisms of Action of Cacao

Several important modes of action are responsible for cacao’s nootropic benefits, including:

1. Adenosine receptor antagonism: Theobromine, the main alkaloid in cacao, functions similarly to coffee as an adenosine receptor antagonist. Theobromine improves wakefulness, alertness, and focus by inhibiting adenosine receptors.
2. Cognitive aid: Inhibition of phosphodiesterases, the enzymes that break down cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate, theobromine also inhibits phosphodiesterases (cGMP). Theobromine can improve neurotransmission and foster neuronal communication by avoiding the breakdown of these signalling molecules, which enhances cognitive performance.
3. Nitric oxide production: It has been demonstrated that cacao flavanols like (-)-epicatechin encourage endothelial cells to produce more nitric oxide (NO). By increasing blood flow and oxygen delivery to the brain, vasodilator NO may boost cognitive function.
4. Neuroprotective and anti-inflammatory effects: The cacao plant’s polyphenols have strong antioxidant and anti-inflammatory actions that can shield neurons from oxidative stress and inflammation, two factors linked to neurodegenerative diseases and cognitive decline.

Optimal Dosage of Cacao

There is no agreed optimal cacao dosage for improving cognition because everyone responds differently. Nonetheless, a general recommendation is to ingest 200–400 milligrams of a standardized cacao extract or 20–40 grams of high-quality dark chocolate every day. It is important to keep in mind that processing techniques might impact the beneficial chemicals in cacao, thus consuming raw or hardly processed cacao products may result in better advantages.

Side Effects of Cacao

In general, moderate cacao consumption is regarded as safe. However, some people may develop adverse effects, especially if they consume large amounts or are sensitive to certain cacao chemicals. Possible negative effects include:

1. Insomnia and agitation: Because cacao contains theobromine, excessive use of it may disrupt sleep, especially if done right before bed.
2. Digestive problems: Excessive use of cocoa may cause digestive problems like bloating, gas, or diarrhoea.
3. Allergic reactions: Some people may be allergic to cacao or its ingredients, which can cause symptoms including skin rashes, itching, or breathing problems.
4. Elevated heart rate and blood pressure: Theobromine, which is present in cacao, may cause these effects in sensitive people or when ingested in excessive amounts.

Potential Substance Interactions of Cacao

Cacao may interact with specific drugs and substances, changing their effects or raising the possibility of negative side effects. These are a few notable interactions:

1. Stimulants: Consuming cacao alongside other stimulants like caffeine or amphetamines may have additive effects that raise the risk of overstimulation, a quick heartbeat, and high blood pressure.
2. Monoamine oxidase inhibitors (MAOIs): Tyramine, a substance found in small levels in cacao, can dangerously raise blood pressure when used with MAOIs. Cacao and other tyramine-containing foods should be avoided by people on MAOIs.
3. Anticoagulants and antiplatelet medications: When taken with pharmaceuticals like warfarin, aspirin, or clopidogrel, cacao’s flavanols may have anticoagulant and antiplatelet effects that raise the risk of bleeding.

Best Responsible Use of Cacao for Cognitive Enhancement

It is essential to utilise this nootropic supplement properly to maximize the potential advantages of cacao while lowering the danger of side effects:

1. Find premium cacao products: Use standardized cacao extracts or dark chocolate with at least 70% cocoa content for higher concentrations of healthy ingredients.
2. Manage Portions: Moderate consumption Cacao dosage should be progressively increased while being watched for adverse effects and tolerance.
3. Watch and modify: Analyze the impact of cacao on your general health and cognitive performance on a regular basis. If necessary, adjust the dosage, frequency, or duration of usage and seek the advice of a health care provider.
4. Be mindful of potential interactions: Before combining cacao with any drugs or supplements, especially those with known interactions, talk to a doctor.

Cacao: Conclusion

Cacao, derived from Theobroma cacao, offers a commendable range of health benefits and cognitive enhancements due to its rich composition of flavanols, theobromine, and other bioactive compounds.

While moderate consumption of high-quality cacao products can support cardiovascular health, improve mood, and enhance cognition, it is still essential to be aware of possible side effects and drug interactions. Optimal usage involves careful selection of products, proper dosing, and consultation with healthcare professionals. As with any supplement, individual responses vary, so monitoring and adjusting intake based on personal health and needs is crucial.

References:

1. Cocoa bioactive compounds: Significance and potential for the maintenance of skin health link. Retrieved from: https://www.mdpi.com/2072-6643/6/8/3202
2. Flavonoids and brain health: multiple effects underpinned by common mechanisms. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2775888/#:~:text=Flavonoids%20are%20now%20well%20known,the%20ERK%20and%20PKB%2FAkt
3. The impact of cocoa flavanols on cardiovascular health link. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465250/

Important Note: The information contained in this article is for general informational purposes only, and should not be construed as health or medical advice, nor is it intended to diagnose, prevent, treat, or cure any disease or health condition. Before embarking on any diet, fitness regimen, or program of nutritional supplementation, it is advisable to consult your healthcare professional in order to determine its safety and probable efficacy in terms of your individual state of health.

Regarding Nutritional Supplements Or Other Non-Prescription Health Products: If any nutritional supplements or other non-prescription health products are mentioned in the foregoing article, any claims or statements made about them have not been evaluated by the U.S. Food and Drug Administration, and such nutritional supplements or other health products are not intended to diagnose, treat, cure, or prevent any disease.