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CACAO LEAVES TINCTURE (tinctura THEOBROMA CACAO) from AMAZON HERBS® |
 Overview Cacao has been traditionally used by natives in South America, such as Mayas, for its medicinal properties. This is an Amazon rainforest tree with a history of providing traditional medicines used in South America. The medicinal preparations are derived from the leaves and seeds (cacao beans) of the fruit. Depending on the processing, cacao and its derivative products (chocolate, cacao butter) can contain flavonols and procyanidins (flavonoids). The flavonols and the procyanidins possess biological activities relevant to oxidant defenses, vascular health, tumor suppression, and immune function. The chronic ingestion of flavonol- and procyanidin-rich cacao is associated with a reduction in low-density lipoprotein (LDL) oxidation and inhibition of platelet function In addition; specific procyanidin fractions isolated from cacao have demonstrated protection against peroxynitrite-mediated protein damage as well as against oxidation of synthetic liposomes and DNA. Studies have shown that purified cacao procyanidin fractions, as well as a crude extract, can alter cytokine transcription. It seems that these natural products have the potential to modulate the immune response. These mechanistic observations may provide a basis that suggests that the regular consumption of foods rich in flavonoids is associated with a reduced risk of coronary heart disease, stroke, and certain cancers. Applications Stimulating mood enhancer (aphrodisiac), heart-tonic (cardiovascular properties, recent research indicating anti-coagulant properties). Cacao seed powder has been found to contain high levels of antioxidant polyphenols, oligomeric procynanidins and other flavonoids; helps boost the immune system. Phyto-chemicals Many chemicals are contained in the leaves, seeds, flowers and petioles of theobroma cacao such as alanine, alkaloids, amyl-alcohol, amylase, arabinose, arachidic-acid, ash, aspariginase, biotin, campesterol, carbohydrates, catalase, catechins, catechol, cellulose, chloride, cholesterol, copper, cyanidin, decarboxylase, dextrinase, ergosterol, fat, fiber, formic-acid, fructose, furfurol, glucose, glutamic-acid, glycerin, glycine, iron, isoleucine, kilocalories, lactic-acid, leucine, linalool, lipase, lysine, maleic-acid, mannose, nicotinic-acid, oleic-acid, oxalic-acid, palmitic-acid, peroxidase, protein, purine, riboflavin, stearic acid, sucrose, tannins, tartaric-acid, valeric-acid, vanillic-acid, vitexin, water, xylose. (Klein, R. M. The Green World, An Introduction to Plants and People.) (Schultes, R. E. and Raffauf, R. F. The Healing Forest.) (Forsyth, A. How Monkeys Make Chocolate. Pharmacology Flavonoids isolated from cacoa have biological activities relevant to oxidant defenses, vascular health, tumor suppression, and immune function. The intake of certain dietary flavonoids, along with other dietary substances such as tocopherols, ascorbate, and carotenoids, is epidemiologically associated with a reduced risk of cardiovascular disease. Flavonoids have also been shown to modulate tumor pathology in vitro and in animal models. The primary alkaloid in cacao, Theobromine, has similar stimulating activity to that of caffeine. It is a weak CNS stimulant, with one-tenth the cardiac effects of other methylxanthines (caffeine, theophylline). Polyphenols in cacoa are similar to the phenols in red wine, which has been shown to inhibit the oxidation of LDL. Cacao inhibit LDL oxidation and increase HDL-cholesterol concentrations, this potentially decreases the risk of cardiovascular disease. Extract of cacao counters the bacteria responsible for boils and septicemia. Polyphenol compounds present in the cacao liquor, extracted by using ethanol, have the potential in decreasing the severity of hepatocarcinogenesis (production of cancer of the liver). Dosage Tincture: 1 - 4 ml per day For depression, dieting 6 ml / day Reference Buchanan, R.L. 1979. Toxicity of spices containing methylenedioxybenzene derivatives: A review. J. Food Safety 1:275. C.S.I.R. (Council of Scientific and Industrial Research). 1948–1976. The wealth of India. 11 vols. New Delhi. Duke, J.A. 1978. The quest for tolerant germplasm. p. 1–61. In: ASA Special Symposium 32, Crop tolerance to suboptimal land conditions. Am. Soc. Agron. Madison, WI. Duke, J.A. and Wain, K.K. 1981. plants of the world. Computer index with more than 85,000 entries. 3 vols. Jenkins, B.M. and Ebeling, J.M. 1985. Thermochemical properties of biomass fuels. Calif. Agric. 39(5/6):14–16. Leung, A.Y. 1980. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. John Wiley & Sons. New York. Palotti, G. 1977. The 'time for a Coca Cola' may not be right. Industrie Alimentairi 16(12):146–148. Perdue, R.E., Jr. and Hartwell, J.L. (eds.). 1976. Plants and cancer. Proc. 16th Annual Meeting Soc. Econ. Bot. Cancer Treatment Reports 60(8):973–1215. Purseglove, J.W. 1968-1972. Tropical crops. 4 vols. Longman Group Ltd., London. Reed, C.F. 1976. Information summaries on 1000 economic plants. Typescripts submitted to the USDA. Sutton, R.H. 1981. Cocoa poisoning in a dog. Veterinary Record 109(25/26):563–4. Tyler, V.E. 1982. The honest herbal. George F. Stickley Co., Philadelphia, PA The above presentation is for informational and educational purposes only. It is based on scientific studies (human, animal, or in vitro), clinical experience, or traditional usage. For many of the conditions discussed, treatment with prescription or over - the - counter medication is also available. Consult your doctor, practitioner, and / or pharmacist for any health problem and before using dietary supplements or before making any changes in prescribed medications. |
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