Natural Cocoa Research Articles

Acute Natural Cocoa Consumption Improves Cerebral Vasodilatory Capacity in College‐Aged African Americans

African Americans (AA) have increased risk for cerebral vascular disease including stroke and Alzheimer's disease relative to Caucasian Americans (CA). We recently reported that relatively young AA have attenuated cerebral vasodilatory response during rebreathing‐induced hypercapnia relative to CA. This study tested the hypothesis that acute natural cocoa (NC) consumption (13g NC) restores this response in AA. 14 college‐aged AA and 14 age / sex / body mass matched CA underwent a rebreathing protocol while cerebral blood velocity (CBFV) was measured before and 2 hr post consumption of a NC‐containing drink or an isocaloric NC‐free placebo (randomized order, single‐blinded). Cerebral vascular conductance (CVCI) was calculated as CBFV / MAP. The response to rebreathing was expressed as % of baseline CVCI (% CVCI). Following NC consumption the total range of increase and the maximal increase in %CVCI during hypercapnia was increased in the AA (P<0.01 for both variables) whereas there was no effect of NC consumption in the CA (P>0.05 for both variables). Following NC consumption the cerebral vascular responses were similar between AA and CA (P>0.05 for all variables). Consumption of the placebo beverage had no effect on cerebral vascular function in either cohort (P>0.05 for all variables). These data support the hypothesis that NC consumption can acutely augment cerebral vasodilatory capacity in AA.This study was supported by institutional start‐up funds awarded to R. Matthew Brothers. The beverages were generously provided by the Hershey Company; Hershey, Pennsylvania.

Natural cocoa consumption: Potential to reduce atherogenic factors?

Short-term consumption of flavanol-rich cocoa has been demonstrated to improve various facets of vascular health. The purpose of the present study was to determine the effect of 4 weeks of natural cocoa consumption on selected cardiovascular disease (CVD) biomarkers in young (19–35 years) women of differing body mass indices (BMI; normal, overweight or obese). Subjects (n=24) consumed a natural cocoa-containing product (12.7 g natural cocoa, 148 kcal/serving) or an isocaloric cocoa-free placebo daily for 4 weeks in a random, double-blind manner with a 2-week washout period between treatment arms. Fasted (>8-h) blood samples were collected before and after each 4-week period. Serum was analyzed to determine lipid profile (chemistry analyzer) and CVD biomarkers (26 biomarkers). EDTA-treated blood was used to assess monocytes (CD14, CD16, v11b and CD62L), while citrate-treated blood was used to measure changes in endothelial microparticles (EMPs; CD42a−/45−/144+) by flow cytometry. Natural cocoa consumption resulted in a significant decrease in haptoglobin (P=.034), EMP concentration (P=.017) and monocyte CD62L (P=.047) in obese compared to overweight and normal-weight subjects. Natural cocoa consumption regardless of BMI group was associated with an 18% increase in high-density lipoprotein (P=.020) and a 60% decrease in EMPs (P=.047). Also, obese subjects experienced a 21% decrease in haptoglobin (P=.034) and a 24% decrease in monocyte CD62L expression in (P=.047) following 4 weeks of natural cocoa consumption. Collectively, these findings indicate that acute natural cocoa consumption was associated with decreased obesity-related disease risk. More research is needed to assess the stability of the observed short-term changes.

Inhibition of cough reflex sensitivity by diphenhydramine during acute viral respiratory tract infection.

Background: Currently available over-the-counter cough remedies historically have been criticized for lack of scientific evidence supporting their efficacy. Although the first-generation antihistamine diphenhydramine is classified as an antitussive by the United States Food and Drug Administration, to the authors’ knowledge it has never been shown to inhibit cough reflex sensitivity in subjects with pathological cough. Objective: To evaluate the effect of diphenhydramine on cough reflex sensitivity. Setting: Montefiore Medical Center, an academic medical center in New York City. Methods: Twenty two subjects with acute viral upper respiratory tract infection (common cold) underwent cough reflex sensitivity measurement employing capsaicin challenge on 3 separate days, 2 h after ingesting single doses of study drug (to coincide with peak blood concentrations), administered in randomized, double-blind manner: a multicomponent syrup containing diphenhydramine (25 mg), phenylephrine (10 mg), in a natural cocoa formulation; dextromethorphan (30 mg) syrup; and, placebo syrup. The standard endpoint of cough challenge was used: concentration of capsaicin inducing ≥5 coughs (C5). Main outcome measure: Effect on cough reflex sensitivity (C5). Results: A significant difference (p = 0.0024) was established among groups, with pairwise analysis revealing a significant increase in mean log C5 (0.4 ± 0.55 (SD); p < 0.01) for the diphenhydramine-containing medication versus placebo, but not for dextromethorphan versus placebo. Conclusions: Our results provide the initial evidence of the ability of diphenhydramine to inhibit cough reflex sensitivity in subjects with acute pathological cough. Timing of cough reflex sensitivity measurement may not have allowed demonstration of maximal antitussive effect of dextromethorphan.

Effect of Natural Cocoa Powder Supplementation on Oxidative Stress in Healthy Ghanaians

Introduction: Natural cocoa powder (NCP) has been recognized to possess significant amounts of flavonoids and methylxanthines with healthful benefits. Little or no work has been done on adult Ghanaians involving supplementation with NCP. We hypothesized that chronic consumption of NCP would improve oxidative stress biomarkers and endothelial integrity. Aims: The study aimed at evaluating the long term effect of NCP supplementation on selected oxidative stress biomarkers in healthy adult Ghanaians. Study Design: This was a longitudinal intervention study design.

In Vitro Activity of Cocoa Powder Extracts on Some Biomarkers Implicated in P. falciparum Malaria Pathogenesis

Malaria is a public health concern in many developing countries, including Ghana, and efforts are being made to eradicate it. Extracts from natural products have been used in several malaria endemic areas for malaria prophylaxis and treatment. Natural cocoa powder has been reported to possess in vitro direct inhibitory on P. falciparum. This study investigated the effect of natural cocoa powder on inducible nitric oxide, TNF-α and IL-10, biomarkers that play different roles in malaria pathogenesis. Chloroform and ethylacetate fractions of cocoa powder were cultured together with phytohemagglutinin-stimulated peripheral blood mononuclear cells (PBMCs) for 24 hours at 37°C with 5% CO2. Cell free supernatants were harvested and assayed for iNO, TNF-α and IL-10. Inducible NO was determined by diazotization reaction developed by Griess. TNF-α and IL-10 were determined by ELISA. This study showed that TNF-α and iNO in phytohemagglutinin-stimulated PBMCs were significantly reduced by cocoa fractions (p &lt; 0.05), but IL-10 levels did not change significantly (p &gt; 0.05), although TNF-α is known to up-regulate IL-10.Apart from the documented direct inhibitory effect of cocoa powder on P. falciparum, it can be hypothesized that the antiplasmodial activity of unsweetened cocoa powder could also be due to its ability to significantly inhibit iNO and TNF-α, inflammatory substances implicated in severe malaria pathogenesis.

Determination of Flavanols and Procyanidins (DP 1-10) in Cocoa-Based Ingredients and Products by UHPLC: First Action 2013.03.

Single-laboratory validation data were reviewed by the Expert Review Panel (ERP) of the Stakeholder Panel on Strategic Food Analytical Methods at the AOAC Mid-Year Meeting, March 12-14, 2013, in Rockville, MD. The ERP determined that the data presented met established standard method performance requirements and adopted a method for determination of flavanols and procyanidins (DP 1-10) in cocoa-based ingredients and products by ultra-HPLC as AOAC Official First Action Method 2013.03 on March 14, 2013. The flavanols and procyanidins (DP 1-10) are eluted using a binary gradient (solvents A and B) consisting of 98 + 2 (v/v) acetonitrile-glacial acetic acid (A) and 95 + 3 + 2 (v/v/v) methanol-water-glacial acetic acid (B). The mobile phase is applied to a diol stationary phase. Detection occurs using fluorescence detection. Recovery of flavanols and procyanidins (DP 1-10) from both high- and low-fat matrixes was 98.4-99.8%. Precision was determined for seven different sample types (cocoa extract, cocoa nib, natural cocoa powder, cocoa liquor, alkalized cocoa powder, dark chocolate, and milk chocolate).

Tourism destination competitiveness in São Tomé and Príncipe

São Tomé and Príncipe (STP) is a small African archipelago that has been suffering from serious ongoing social, environmental, and economic constraints that have restricted its development process in recent years. Therefore, it is crucial to find alternative ways of development that may overcome these disadvantages. On the basis of 27 interviews conducted in STP, this article reflects on tourism destination competitiveness in this archipelago. The findings reveal that the qualifying determinants are natural resources, unique landscape, cocoa and coffee plantations, and peace and safety. However, we can also find some competitive weaknesses, such as infrastructure, technical training for tourism, lack of coordination among ministries and interrelationship among organizations, and weak external marketing communication.

Impact of natural cocoa ingestion on microvascular endothelial function in healthy older adults (1156.10)

Impact of natural cocoa ingestion on microvascular endothelial function in healthy older adults Michelle L. Harrison1, Kevin M. Christmas1, Amy G. Preston2, Stephen J. Crozier2, R. Matthew Brothers1 1Environmental and Autonomic Physiology Laboratory, Department of Kinesiology and Health Education, University of Texas at Austin; 2The Hershey Company, Hershey, Pennsylvania Aging is associated with a progressive decline in endothelial function that is significantly correlated with increased cardiovascular disease risk. The objective of this study is to investigate the role of natural cocoa (NC) on cutaneous microvascular endothelial function in older individuals. The skin represents an easily accessible vascular bed and evidence is suggesting that changes in the microcirculation may precede overt clinical signs of disease. This study is testing the hypothesis that older individuals will exhibit impaired thermal reactivity in response to a local heating stimulus and that this impairment will be restored following acute NC ingestion (13g NC, The Hershey Company). 11 individuals (68±5 years) were tested on two separate days; they were provided either a NC‐free placebo or a NC‐containing beverage (randomized order, double‐blinded). Cutaneous vascular conductance (CVC) was assessed while the skin was clamped at 34°C and 40°C and values were normalized to a maximal value obtained during 43°C heating for 30 min. This was done pre and 2 hours post NC ingestion. There is a trend for post‐CVC to be increased following flavanol ingestion at both 34°C (Pre: 11±3 % max vs. Post: 14±5 % max; P=0.08) and 40°C (Pre: 58±10 % max vs. Post: 64±14 % max; P=0.10). Our preliminary data suggest that microvascular endothelial function may be improved in older individuals following acute NC ingestion.

Unsweetened Natural Cocoa Has Anti-Asthmatic Potential

Unsweetened natural cocoa powder is enriched with nutraceutical abundance of anti-asthmatic compounds theobromine and theophylline. Cocoa powder, which is prepared after removal of the cocoa butter, contains about 1.9&#x0025; theobromine and 0.21&#x0025; caffeine. Anecdotal reports indicate that regular consumption of unsweetened natural cocoa powder (UNCP), a common practice in Ghana, West Africa, has the potential to reduce the tendency of asthmatic episodes. In the present paper we studied the effect of regular ingestion of aqueous extract of UNCP on hematological and histopathological changes that occur in ovalbumin (OVA)-sensitized guinea pigs. OVA-sensitized guinea pigs were challenged with aerosolized OVA 1 hour after ingestion of 300 mg/kg (low dose) or 600 mg/kg (high dose) of UNCP for 35 consecutive days. Histopathological and haematological changes in the OVA-sensitized guinea pigs were evaluated. Both negative and positive controls with distilled water and prednisolone, respectively, were used. OVA-sensitized guinea pigs demonstrated concentration-independent reduction in immune response to aerosolized OVA. There were no histo-architectural changes in the bronchiolar smooth muscles of the treated groups. Unsweetened natural cocoa powder has potential anti-asthmatic properties when administered orally at the doses tested.

Analysis of cocoa products for ochratoxin A and aflatoxins

Eighty-five samples of cocoa products sampled in Canada were analysed for ochratoxin A (OTA) and aflatoxins in 2011–2012. Inclusion of the aflatoxins in this survey required additional method development. Chocolate was extracted with methanol–water plus NaCl, while for cocoa two successive extractions with methanol and methanol–water were made. Extracts were cleaned on an AflaOchra immunoaffinity column (IAC). Determination was by reversed phase high performance liquid chromatography (HPLC). Detection of the aflatoxins was with a post-column photochemical reactor and of OTA by fluorescence detection. Mean limits of quantification (LOQ) of chocolate and cocoa powders were 0.16 ng/g (OTA) and 0.07 ng/g (aflatoxin B1), respectively. Survey results showed that the incidences of OTA above the LOQ in natural cocoa were 15/15 (mean 1.17 ng/g), 20/21 for alkalized cocoa (mean 1.06 ng/g), 9/9 for baking chocolate (mean 0.49 ng/g), 20/20 for dark chocolate (mean 0.39 ng/g), 7/10 for milk chocolate (mean 0.19 ng/g), 5/5 for cocoa liquor (mean 0.43 ng/g), and 0/5 for cocoa butter. These results confirm our previous work with OTA. In the same samples, incidences of aflatoxin B1 above the LOQ were 14/15 for natural cocoa (mean 0.86 ng/g), 20/21 for alkalized cocoa (mean 0.37 ng/g), 7/9 for baking chocolate (mean 0.22 ng/g), 16/20 for dark chocolate (mean 0.19 ng/g), 7/10 for milk chocolate (mean 0.09 ng/g), 4/5 for cocoa liquor (mean 0.43 ng/g), and 0/5 for cocoa butter. Both aflatoxins and OTA were confirmed by HPLC-MS/MS when OTA or aflatoxin levels found were above 2 ng/g in cocoa.

Chocolate may attenuate cognitive deterioration in Alzheimer's disease through prevention of gene expression related to depressive disorder

Chocolate has been shown to improve cognitive behavior. In particular, there is evidence that it may reduce dementia and attenuate cognitive deterioration in experimental models of Alzheimer's disease (AD) as well as in elderly patients with mild cognitive impairment. One condition associated with onset of experimental AD mouse models is characterized by depression and anxiety. A recent study suggests that the brain of a subject with major depressive disorder may be characterized by lower brain volume and major synaptic loss in humans. In addition, recent evidence suggests that experimental models of depression are characterized by decreased expression of downstream genes associated with transcriptional factor GATA1, which are genes associated with synaptic plasticity. Ongoing studies in our laboratory suggest that certain preparations of natural cocoa with enriched epicatechin levels may promote GATA1‐mediated transcription of genes associated with brain plasticity coincidental with promotion of long‐term potentiation. Our studies will clarify the role of chocolate epicatechin metabolites in the modulation of depression‐related genes in a mouse model of AD.

Physicochemical and antioxidant properties of extruded cornmeal with natural cocoa powder

The mixtures of natural cocoa powder (NCP) (0–20%) and corn meal (CM) were processed in a twin-screw extruder at melting temperature ranging from 130 to 150oC to produce expanded extrudates. The specific mechanical energy (SME) input, expansion indexes, piece density, water absorption index (WAI), water solubility index (WSI), mechanical properties, microstructure, and antioxidant properties of extrudates were investigated. SME input and piece density were significantly affected by the melting temperature, while increasing the NCP increased the SME input and reduced piece density. An inverse relationship between sectional and longitudinal expansion indexes was confirmed. When NCP was added, numerous air cells, smaller pore size, apparent elastic modulus, breaking strength, WSI, protein, fat, and ash contents significantly increased whereas the WAI, moisture and carbohydrate contents were reduced. The influence of added NCP was attributed to the formation of lipidamylose complexes. The use of NCP on the extruded corn meal is an alternative to improve nutritional values and good texture characteristics.

Quantification of Triacylglycerol Molecular Species in Cocoa Butter Using High-Performance Liquid Chromatography Equipped with Nano Quantity Analyte Detector

Triacylglycerol (TAG) molecular species were quantified through high-performance liquid chromatography (HPLC) equipped with a nano quantity analyte detector (NQAD). TAG standard compounds, i.e., 1,3-dipalmitoyl-2-oleoylglycerol (β-POP), 1-palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol (β-POS), and 1,3-distearoyl-2-oleoylglycerol (β-SOS), and natural cocoa butter were used for analyses. NQAD gave the first order equation passing through the origin for all TAG standard compounds. TAG molecular species in cocoa butter were quantified using the calibration curves and the obtained values were almost the same as the reported ones of conventional cocoa butter. Furthermore, a recovery test was also carried out and the values were almost 100. Therefore, HPLC-NQAD can be successfully used for the quantification of TAG molecular species in natural fats and oils.

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwide; moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of cocoa butter from natural sources. The findings highlights how these cocoa butter alternatives are being produced either by blending, modifying the natural oils or fats from palm oil, palm kernel oil, mango seed kernel fats, kokum butter fat, sal fat, shea butter, and illipé fat.

The Predictability of GARCH-Type Models on the Returns Volatility of Primary Indonesian Exported Agricultural Commodities

Agricultural sector plays an important role in Indonesia’s economy; especially for the plantation sub-sector contributing high revenues to Indonesia’sexporting sectors. The primary agricultural commodities in Indonesian export discussed in this study would be Crude Palm Oil (CPO), Natural Rubber TSR20, Arabica Coffee, Robusta Coffee, Cocoa, White Pepper and Black Pepper. Meanwhile, the returns volatility nature of agricultural commodity is famous. The volatility refers to heteroscedasticity nature of the returns which can be modeled by GARCH-type models. The returns volatility can be describe by the residual of the mean equation and volatility of error variances in the previous periods. The aims of this study are to examine the predictability of GARCH-type models on the returns volatility of those seven agricultural commodities and to determine the best GARCH-type models for each commodity based on the traditional symmetric evaluation statistics. The results find that the predictability of ARCH, GARCH, GARCH-M, EGACRH and TGARCH, as type of GARCH models used in this study, are different for each commodity.

Natural cocoa ingestion reduced liver damage in mice infected with Plasmodium berghei (NK65).

This study tested whether natural cocoa powder ingestion could mitigate hepatic injury coincident with murine malaria. Plasmodium berghei infection causes liver damage including hepatic sinusoidal distension, and elevated serum alanine transaminase (ALT) and aspartate transaminase (AST) levels. According to literature, these pathologies largely result from activity of reactive oxygen species (ROS) and may be extenuated by antioxidants. Thirty Balb/c mice were randomly assigned to three equal groups. One of two groups of mice inoculated with 0.2 mL of P. berghei-parasitized red blood cells (RBCs) was given unrestricted 24-hour access to a natural cocoa powder beverage (2% by weight) in place of water. The third group of mice were neither infected nor given cocoa. All mice were fed the same standard chow. After 6 days, mice were sacrificed and their livers processed for histomorphometric assessment of mean hepatic sinusoidal diameter as a quantitative measure of altered morphology. Serum ALT and AST were measured as a gauge of functional impairment. Compared with uninfected mice, hepatic sinusoidal diameter in P. berghei-infected mice not given cocoa increased by 150%, whereas a smaller increase of 83% occurred in infected mice that ingested cocoa. Mean serum ALT increased by 127% in infected mice not given cocoa and 80% in infected mice that consumed cocoa, compared with the value for uninfected mice. Similarly, mean serum AST was raised by 141% in infected mice not given cocoa and 93% in infected mice that drank cocoa. Distension of hepatic sinusoidal diameter in P. berghei-infected mice was reduced by 67%, whereas respective elevations of serum ALT and AST concentrations were reduced by 47% and 48% via ingestion of cocoa. Anti-inflammatory and antioxidant components of cocoa probably mediated the demonstrated hepatoprotective benefit by blunting pernicious ROS activity in P. berghei-infected mice.

Voluntary Ingestion of Natural Cocoa Extenuated Hepatic Damage in Rats with Experimentally Induced Chronic Alcoholic Toxicity

Background: Chronic ethanol ingestion causes hepatic damage imputable to an increased oxidative stress engendered by alcoholic toxicity. Polyphenols in cocoa have antioxidant properties, and natural cocoa powder (NCP) contains the highest levels of total antioxidant capacity when compared to all other kinds of edible cocoa products. This study tested the hypothesis that dietary supplementation with NCP mitigates hepatic injury resulting from chronic ethanol consumption. Three groups of eight randomized Sprague-Dawley rats were fed standard rat food and treated daily for 12 weeks as follows: (i) the Ethanol-water group was given unrestricted access to 40% (v/v) ethanol for 12 hours (at night) followed by water for the remaining 12 hours (daytime), (ii) the Ethanol-cocoa group had similarly unrestricted access to 40% ethanol for 12 hours followed by 2% (w/v) NCP for 12 hours, and (iii) the control group was not given alcohol and had unrestricted access to only water which was synchronously replenished every 12 hours as it was for the ethanol treated animals.Results: Qualitative structural liver damage evidenced by hepatocyte cytoplasmic fatty accumulation, nuclear alterations, and disruption of general liver micro-architecture, was severe in the ethanol-water group when compared with the ethanol-cocoa group of rats. Design-based stereologic assessment yielded a significantly greater volume (Tukey’s HSD, p = 0.0005) of undamaged hepatocytes (9.61 ml, SD 2.18 ml) in the ethanol-cocoa group as opposed to the ethanol-water group of rats (2.34 ml, SD 1.21 ml). Control rats had 10.34 ml (SD 1.47 ml) of undamaged hepatocytes, and that was not significantly greater (Tukey’s HSD, p=0.659) than the value for the ethanol-cocoa group of rats. Relative to controls, therefore, histomorphometry showed 93% hepatocyte preservation from alcoholic injury in rats that voluntarily imbibed NCP suspension compared with 23% in animals that drank water.Conclusions: Ethanol-induced structural liver injury was qualitatively and quantitatively milder in rats which chronically imbibed alcohol then afterward drank NCP beverage in place of water. The antioxidant and anti-inflammatory properties of polyphenols in NCP are postulated in mitigating the damage of rat liver due to chronic ethanol consumption. Thus, it is suggested from these findings that regular drinking of NCP beverage may slow progression of alcoholic liver disease in dipsomaniacs.Key words: natural cocoa powder, chronic alcoholic toxicity, total antioxidant capacity, polyphenols

In VitroActivity of Extract and Fractions of Natural Cocoa Powder onPlasmodium falciparum

Several flavonoids isolated from certain plants have demonstrated antiplasmodial activity, after their initial indigenous use in malaria treatment. Cocoa has been found to be a rich food source of flavonoids in comparison with many common foods and beverages. The aim of this work was to investigate the in vitro activity of natural cocoa powder on the growth of Plasmodium falciparum. Prepared crude methanol extract was partitioned successively with petroleum ether, ethyl acetate, chloroform, and butanol. Total flavonoid concentration in the crude methanol extract and fractions was measured by the AlCl(3) colorimetric assay. Direct inhibitory activity of the natural cocoa powder was assessed by culturing extract and fractions with P. falciparum in vitro. Greater antiplasmodial activity was observed in nonpolar solvent fractions (chloroform, ethyl acetate, and petroleum ether) compared with polar solvents. The chloroform fraction was most active, with mean±SEM 50% and 90% inhibition concentrations of 48.3±0.9 and 417±7.8 μg/mL, respectively. The study showed a weak association between total flavonoid concentration and antiplasmodial activity. Early trophozoite (ring-stage) synchronized cultures treated with the chloroform fraction of natural cocoa powder showed a decline in growth. Further reduction in parasitemia was also observed for other erythrocytic stages. These results suggest that natural cocoa powder has measurable direct in vitro inhibitory effect on P. falciparum and support the anecdotal reports of its ability to prevent malaria as a result of regular intake as a beverage.

A chocolate a day keeps the doctor away?

A chocolate a day keeps the doctor away?

Anti-malarial activity of cocoa powder in mice

At present, malaria is one of the most important parasitic diseases in the world killing more than one million people annually. It is an important public health problem because many of the drugs that are being prescribed for the treatment of malaria have become ineffective to the disease. This study was therefore carried out to determine the anti-malaria activity of cocoa powder through the use of mouse model. Natural cocoa powder was used to compound mice feed and this was both pre-fed and post-fed to mouse that had been infected with Plasmodium berghei. The results indicated that cocoa powder had both therapeutic and prophylactic effects against P. berghei. The mean percentage plasmodial reduction expressed in mice post-fed with cocoa and those treated with chloroquine were 60.82 ± 8.47% and 60.09 ± 7.84% respectively. This is an indication that both agents exhibited plasmodial reduction almost at equal frequency. Though, percentage plasmodium reduction was more in mice pre-fed with cocoa than those post-fed with cocoa, but the difference was not significant (P > 0.05). The observation of higher percentage of plasmodial reduction in mice pre-fed with cocoa suggested it may possess an immune-booster effect which action is anti-malarial. There was a decline in weight of mice demonstrating that cocoa might contain some weight trimming ingredients. Key words: Plasmodium berghei, chloroquine, therapeutic immune booster.