Cocoa beans are in the pods that grow on cocoa trees(Theobroma cacao). The pods are orange and they are about as big as a small pumpkin. They look like a football with some of the air out of it.
Materials derived from the cacao seeds (beans) include cocoa solid (the nonfat component of cocoa beans that is finely ground into a powder), cocoa butter (the fat component extracted by grinding and pressing the beans), and chocolate (a combination of cocoa solids, cocoa butter, and sugar)
Cocoa contains alkaloids, the most important ingredients being theobromine, caffeine, and trigonelline. Chocolates containing cocoa are a rich source of procyanidins which are useful antioxidants. The characteristic bitter taste of cocoa is obtained during roasting due to the reaction of theobromine with the diketopiperazines.
PHARMACEUTICAL ATTRIBUTES
- Medically Cocoa can be used as an active ingredient in drugs that combat intestinal infections, diarrhea due to its high tannin content and to reduce secretions. It is also used to regulate the thyroid and as a mild stimulant.
- The peel of the cocoa beans is used for liver disease, bladder, kidneys and diabetes.
- The brew of beans and cocoa leaves is used to treat asthma, weakness, diarrhea, fractures, loss of appetite, malaria, parasites, pneumonia, cough, colic and food poisoning.
- The Cocoa butter is used to treat wounds, skin conditions, burns, split lip, fatigue.
- Cocoa has been reported to be a source of natural antioxidants.
- Theobromine present has activity similar but less potential to that of caffeine and thereby acts as a stimulant (increase in energy levels, increase in alertness and motivation). It also acts as a diuretic with lesser action than its isomer theophylline.