Cacao bean is obtained from the fruit of the tree Theobroma cacao, which grows best in subtropical regions. Theobroma means ‘food of the gods,’ and I imagine many of you out there would agree! Scientists have identified a substance called xanthine theobromine in significant quantity in the cacao bean, as well as flavonoids and nearly 400 other identified compounds. Most of these substances have been found to offer some degree of health benefit, including antioxidant and anti-inflammatory effects.
The cacao bean has got an interesting history. It has been used medicinally in South America among the Olmec, Maya and Mexica (Aztec) tribes. Apparently cacao was prepared only as a beverage (ancient hot chocolate?) and given only to prominent males in society (thank goodness that has changed!). Historically, the Spaniards observed that the Aztecs could walk long distances without getting fatigued, and they suspected that the cacao beverage could be playing a role. Instructions for the medicinal use of cacao are apparently in historical Mesoamerican documents.
Now, before you get super excited and go and clear the supermarket shelves of chocolate bars, there is a catch here to all these wonderful chocolate stories. Many types of commercially available chocolates are highly processed and may contain very little of the beneficial cacao at all! This is where some swift detective work will help to point you in the right direction. Read labels carefully and check for high cocoa or cacao content. You will usually find this in the darker varieties.
Happy chocolate shopping! And remember to enjoy in moderation.
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