Cacao, scientifically known as Theobroma cacao, has been revered for millennia not only for its unique flavor but also for its numerous physiological benefits.
Beyond its ceremonial and cultural use, cacao offers a wide range of nutritional properties that significantly contribute to human health.
Let’s explore these science-backed benefits and understand why this “food of the gods” remains highly valued today.
Nutritional Composition of Cacao
Cacao is a true nutritional powerhouse, rich in a variety of beneficial compounds. Here’s a breakdown of its average composition per 100 grams of cacao powder:
Calories: 228 kcal
Protein: 19.6 g
Fats: 13.7 g
- Saturated: 8.1 g
- Monounsaturated: 4.6 g
- Polyunsaturated: 0.4 g
Carbohydrates: 57.9 g
- Sugars: 1.8 g
- Dietary Fiber: 37.0 g
Minerals:
- Iron: 13.9 mg (77% of the Recommended Daily Value, RDV)
- Magnesium: 499 mg (125% of the RDV)
- Phosphorus: 734 mg (105% of the RDV)
- Potassium: 1524 mg (32% of the RDV)
- Zinc: 6.8 mg (62% of the RDV)
Vitamins:
- Vitamin E: 0.1 mg (1% of the RDV)
- Vitamin B1 (Thiamine): 0.1 mg (6% of the RDV)
- Vitamin B2 (Riboflavin): 0.2 mg (12% of the RDV)
- Vitamin B3 (Niacin): 2.2 mg (11% of the RDV)
- Vitamin B6: 0.1 mg (6% of the RDV)
Bioactive Compounds in Cacao
Cacao also contains several bioactive compounds that make it particularly beneficial for health. Among the most important are theobromine, phenylethylamine, and anandamide.
Theobromine
Theobromine is an alkaloid similar to caffeine, but with milder effects.
- It has stimulating properties that enhance focus and alertness without causing the jitters or anxiety that caffeine can produce.
- Theobromine also acts as a vasodilator, helping to improve blood flow and reduce blood pressure.
Phenylethylamine
Phenylethylamine is a chemical compound released in the brain when we feel in love.
- Known as the “love molecule,” phenylethylamine has mood-enhancing and motivational effects.
- This compound helps increase dopamine release, a neurotransmitter that plays a key role in pleasure and reward regulation.
Anandamide
Anandamide, named after the Sanskrit word “ananda” meaning “bliss,” is an endocannabinoid that the body naturally produces.
- Anandamide binds to the same brain receptors as THC (the psychoactive compound in cannabis), but in a much milder way.
- This compound promotes feelings of happiness and well-being, while also offering anti-inflammatory and neuroprotective properties.
Although cacao contains only small amounts of phenylethylamine and anandamide, their effects are amplified by other compounds found in cacao, such as theobromine and flavonoids. These compounds work together to enhance mood, reduce stress, and promote an overall sense of well-being.
Conclusion
Cacao is special not just because of its rich flavor, but also because of its complex chemical composition, which includes phenylethylamine and anandamide, compounds with a significant impact on mood and well-being.
Even though they are present in small amounts, these compounds contribute to cacao’s positive effects on the body and mind, making it a truly unique and beneficial superfood.
