The document discusses the history and origins of cocoa according to Mayan and Aztec mythology. It then covers the many historical medicinal uses of cocoa from the 16th to 20th centuries to treat various ailments. The document also examines the health effects and nutritional benefits of cocoa and cocoa flavanols, how to choose cocoa products based on processing methods, and includes some recipes using cocoa nibs and cocoa powder.

1. Brooke Beasley, Kat Kopfler, Jessica Stevens & Ruth
Sullivan

2. History

3. The Divine Origin of Cocoa
Mayan and Aztec creation story: discovered in the
Mountain of Sustenance by the god Plumed Serpent
(Quetzalcoatl)
Quetzalcoatl was eventually poisoned by 3 sorcerers and
became insane.
He burned down the houses, most of the cocoa trees,
and disappeared on a raft into the open sea
It was said he would return again with a cured and open
mind in 1519 AD

4. The rest of the story...

5. Medicinal Uses
16th to 20th century manuscripts from Europe list >100 medicinal uses
for cocoa of which 3 roles remain consistent:
1) To treat emaciated patients to gain weight
2) To stimulate nervous systems of apathetic, exhausted or feeble
patients
3) To improve digestion and elimination
Also popular treatment for:
*Anemia *Indigestion
*Kidney Complaints *Fever
*Mental Fatigue *Hemorrhoids
*Abdominal Pain *Tormented Thinking
*Vaginal Irritation *Worms
*Decreased appetite *Decreased sexual desire

6. Flavanol Content of Cocoa
Powder

8. Health Effects
- Improves endothelial function in patients with coronary artery disease
(Heiss et al. Journal of the American College of Cartiology, 2010)
- Blood pressure lowering capacity
(Desch et al. American Journal of Hypertension 2010)
- Anti- hypertensive effects
(Taubert et al. JAMA 2003)
- Anti- thrombotic and anti-atherogenic effects
(Holt et al. JAMA 2002; Mathur et al. J Nutr 2002)
- Reduce peripheral vascular resistance and improve cardiovascular benefits
(Heiss et al, JAMA 2003)
Mars, Inc., plans to seek a health claim for chocolate from the Food and
Drug Administration (FDA) in the next few years based on research they
sponsored regarding the potential role of cocoa flavonoids in cardiovascular

10. Polyphenol Content
Total polyphenol content in chocolate products depends on
the amount of non-fat cocoa solids (NFCS) (ie NOT
including cocoa butter)
Polyphenol content:
#1 Cocoa powder
#2 Unsweetened baking chocolate (100% Cacao)
#3 Dark chocolate
#4 Milk chocolate
#5 Chocolate syrup

11. Cocoa Processing
●Cocoa is the fermented and dried bean from the fruit of the
cacao tree (Theobroma cacao).
●Beans undergo fermentation, drying, and roasting
o Fermentation breaks down cells and diffuses poly
phenols
●Nibs may undergo alkalization
(ie. Dutching with potassium
carbonate) to develop flavour
and colour.

12. Cocoa Processing (Cont'd)
●Nibs are milled to create COCOA LIQUOR (cocoa
particles suspended in cocoa butter)
●Liquor is pressed to extract the COCOA BUTTER
●Cocoa mass is dried into COCOA POWDER
or
●Cocoa liquor is combined with more cocoa butter and
other ingredients to make CHOCOLATE
●WHITE CHOCOLATE is cocoa butter without cocoa
liquor or cocoa powder

13. What does "% Cacao" mean?
Percent (%) cacao content refers everything derived from
the cocoa bean
% Cacao Content =
Cocoa liquor + cocoa butter + cocoa powder
For example, in Ghirardelli's 60% Cacao Dark Chocolate, the 60% cacao
content is made up of cocoa butter and chocolate liquor with the remaining
40% made up of sugar, vanilla, and other ingredients.
(http://www.ghirardelli.com/recipes-tips/chocolate-qa)

14. Bioavailability
Percent of Non-fat Cocoa Solids:
Biggest determinant of polyphenol content.
Alkalinization, a.k.a "Dutching":
Dramatically decreases flavonoid content in cocoa powder.
Raw cocoa (under fermented/under-roasted): higher
polyphenol content but may be bitter or astringent. Generally
never heated over 118 degrees.
Region of Origin: Phenolic content varies based on region
of origin but beans often blended in finished product.

15. Take Home Messages
●Choose "natural" or "natural process"
cocoa powder
●Choose dark chocolate with the highest %
cacao (ie the least amount of sugar and
milk added)
●Raw products have higher polyphenol
content but may be more bitter or
astringent

16. Cacao is Cool
●The first Chocolate Chip Cookie- happy
accident?
●Chocolate for dogs is available
●Is your chocolate Fair Trade certified?
●Chemical addiction? Try 25 lbs in a sitting
●Modern celebrations
●Raw benefits?

17. Cacao's Nutritional Brags
Magnesium: #1 source of magnesium of any food. Works to
support the heart, boost mental focus, and relieve constipation.
Also linked with a lessening of PMS symptoms. Primary reason
women crave chocolate during their monthly cycle?
Iron: Raw cacao contains approximately 314% of RDA of iron per
1 ounce (28 g) serving. Works to carry oxygen from the lungs to
every part of the body.
Antioxidants: polyphenols, catechins, and epicatechins. By
weight, more antioxidants than red wine, blueberries, acai,
pomegranate, and goji berries COMBINED.
Others: Copper, Manganese, Zinc. Omega 6 fatty acids.

18. Cacao Chemicals
Tryptophan: serotonin/melatonin synthesis
Phenethylamine: "Love chemical"
Anandamide: "Bliss chemical"
Theobromine: vasodilation.
Aphrodisiac?

19. Marketplace
•Cacao nibs: Roasted: specialty chocolate/grocery stores.
Raw varieties: online
•Cocoa powder: Dutch/Alkalized widely available.
Natural: mostly specialty stores/online
•Dark Chocolate: widely available-
40-100%, higher percentages better

20. Non Alkalized Cocoa Powders
● Hershey Cocoa Powder: Natural, Unsweetened
● Rapunzel Organic Cocoa Powder: Unsweetened
● Dagoba Cacao Powder: Natural Process
● Sunfood Raw Organic Cacao Powder
● Ghirardelli Cocoa: Unsweetened
● Scharffen Berger Natural Cocoa Powder
● Trader Joe’s Organic Cocoa: Unsweetened
● Nestle Cocoa: Unsweetened
http://thelunacafe.com/the-wonderful-world-of-unsweetened-cocoa-powder/

21. Cacao Nibs Trail Mix Recipe
1 cup dried cranberries
1 cup cacao nibs
1 cup raw cashews
1 cup raw pumpkin seeds
Combine all ingredients in a big bowl. Store trail
mix in an airtight container.
Enjoy!
Original recipe, B. Beasley, 2012

22. RP's Raw Brownies
1 cup walnuts
1 cup dates (pitted)
1/4 cup cacao powder
Process in food processor for about 30 seconds, or until well
combined. Mixture should be dry and chunky. Press mixture into
a small springform pan. Refrigerate until a knife can be inserted
and it isn't too sticky when removed.
Cut into pieces, then pop into a ziplock baggie and freeze. The
brownies can be eaten fresh, from the fridge or from the freezer,
but they won't last long!
http://thesunnyrawkitchen.blogspot.com/2007/04/all-things-chocolate-or-
celebrating.html

23. Discuss...
Would you recommend cocoa to a client
with high blood pressure or CVD?
Why/why not?
If so, how would you
incorporate it into their
diet?

24. 12.21.12
Quetzalcoatl is
coming...
and he wants his
chocolate back.

25. Works Cited
World Cocoa Foundation http://www.worldcocoafoundation.org/learn-about-cocoa/history-of-
cocoa.html
Azizah O et al. 2007. Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry 100
(2007) 1523–1530
Rado I et al. 2009. Polyphenolic Content and Composition and Antioxidative Activity of Different Cocoa
Liquors. Czech J. Food Sci. Vol. 27, 2009, No. 5: 330–337
Miller K et al. 2006. Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected
Commercially Available Cocoa-Containing and Chocolate Products in the United States. J. Agric. Food
Chem., 2006, 54 (11): 4062–4068
McShea, A et al. Clinical benefit and preservation of flavonols in dark chocolate manufacturing.
Nutrition Reviews® Vol. 66(11):630–641
Andres Lacueva et al. 2011. Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of
the Manufacturing Process. J. Agric. Food Chem. 59:8435–8441
http://www.phenol-explorer.eu/reports/43 Phenol Explorer “Cocoa”
Cooks Illustrated http://www.cooksillustrated.com/tastetests/overview.asp?docid=11873