Bioactive Compounds in Native Cocoa (Theobroma cacao L.)

Abstract

Cocoa (Theobroma cacao L.), the main component of chocolate, is considered a superfood. Its chemical composition is very complex and depends on genotype, geographical origin, maturity, and post-harvest procedures. Cocoa beans are rich in bioactive compounds such as alkaloids and phenolics. The major alkaloids in cocoa beans are the methylxanthines theobromine and caffeine, which have a stimulating effect on the central nervous system. Cocoa is one of the richest dietary sources of phenolic compounds, with high antioxidant activity superior to that of red wine and green tea. Phenolic compounds, especially flavonoids, prevent oxidative stress and inflammatory processes. Studies on the benefits of cocoa and chocolate on cardiovascular health have conflicting results. Moderate consumption of chocolate can lead to a low risk of coronary heart disease, heart failure, strokes, and peripheral vascular disease. However, the high consumption of chocolate is counterproductive. Craving for chocolate and its positive influence on mood are mainly due to its sensory properties and to a lesser extent to the presence of compounds such as flavonoids, theobromine, caffeine, and salsolinol.