Dark Cocoa (Theobroma cacao)

Dark Cacao Extract (Theobroma Cacao)

Dark cocoa powder is the core of a chocolate’s flavour and is extracted from cocoa beans. It is different from dark chocolate, since dark cocoa contains no fat, sugar or milk like dark chocolate does. However, many are confused cocoa powder with “cacao powder”, where both are different in the way of how they are processed.

Cocoa Powder
Made from roasted cocoa beans – High temperature processing
Made from raw cocoa beans – Low temperature processing

Dark cocoa is widely used for baking because it has a higher proportion of flavourful cocoa solids than any other form of chocolate, giving strong and intense chocolaty taste.
Dark cocoa powder contains rich source of antioxidants and minerals that has been proven to helps with several diseases, including lowering risk of heart disease, reducing inflammation and insulin resistance and improving brain function.

We provide practical, easy & consistent on food processing application.

Fresh natural flavor extract powder for Bakery & Beverage.

  • Vegan
  • Non-GMO
  • No Fillers
  • No Flavors
  • No Additives
  • No Artificial Colors
  • Soy and Gluten Free
  • Lab Tested for Authentic & Active Compound
  • Origin from Malaysia Borneo Forest
Bionutricia Dark Cocoa Extract BRAND X
Certification Registered with the Ministry of Health, Halal Tested Not registered & certified
Raw Ingredients Theobroma cacao Dark Cocoa from Malaysia farm Very little / no raw ingredients; Use non-Dark cocoa materials
Process Extracted through R.O. water & Ultra-sonic; Full bio-active ingredients Grinded peel powder; Extracted through ethanol process
Active Compound 2-3% Theobromine Not Tested
Formulation Only Theobroma cacao Dark Cocoa which is proven safe and effective Combination of other ingredients (effectiveness & safety is not proven); Added with prohibited drugs
Label Transparent, standardized Theobroma cacao Dark Cocoa 2-3% Theobromine Misleading claim (quantity), incorrect amount of Dark Cocoa extract, mostly filler ingredients

High content of antioxidants:

Cocoa powder contains up to 50 mg of polyphenols per gram. Single servings of cocoa and cocoa products contain more phenolic antioxidants than most foods.

High content of minerals:

• Calcium • Copper • Magnesium • Phosphorus • Potassium • Sodium • Zinc

 

Phytochemicals

Rich in polyphenols, Flavonoids, polyphenols, catechins

High Standard Product Quality Control​

HEALTH BENEFITS

Reducing high blood pressure

Randomized, controlled, investigator-blinded, parallel-group trial
Subject Individuals with prehypertension / stage 1 hypertension (n = 44) Aged 56-73 years
Duration of the study 18 weeks
Dosage 6.3 grams dark chocolate / day
Parameters analysed Blood pressure level
Outcomes
  • Dark chocolate intake reduced systolic and diastolic blood pressure, without causing changes in body weight.
  • Hypertension prevalence declined from 86% to 68%.
Table 1: Changes in blood pressure of Participants during dark and white chocolate interventions at week 18.
Dark chocolate White chocolate
Blood pressure (mm Hg)
Systolic -2.9 0.1
Diastolic -1.9 0
Body weight (kg)
Weight +0.13 +0.14
Function -Vitamin C is essential for collagen biosynthesis. -High content of Vitamin C and flavonoids act as good source of antioxidants, antibiotic and disinfectants which are beneficial for skin health maintenance.

Lowering risk of cardiovascular disease

Randomized, controlled, investigator-blinded, parallel-group trial
Subject Heart transplant recipients (n = 22)
Duration of the study 2 hours
Dosage 40g dark chocolate or control chocolate
Group
  1. Control chocolate
  2. Dark chocolate (70% cocoa)
Parameters analysed Diameter of coronary artery
Outcomes

-Dark chocolate increased the diameter of coronary artery significantly, while control chocolate remained unchanged. -Endothelium-dependent coronary vasomotion improved significantly after dark chocolate consumption.

Figure 1: Diameter of coronary artery before and 2 hours after chocolate ingestion. Coronary artery diameter increased significantly from 2.36±0.51 to 2.51±0.59 mm (P < 0.01), with no change after control (from 2.23±0.54 to 2.20±0.57 mm, P=0.46).
Function Dark cocoa induces vasodilation, improves coronary vascular function.

High antioxidant content

Lab experiments
Subject Ghanaian cacao powder, black tea, green tea, red wine
Dosage Dissolved in 200mL hot water: Cocoa powder :7.3 g per serving size Teas: 2 g per serving size Not dissolve in water: Red wine: 140 mL per serving size
Group
  1. Control chocolate
  2. Dark chocolate (70% cocoa)
Testing dose
  • Total phenolic content: 1 mL
  • Total flavonoid content: 1 mL
  • ABTS assay: 20-980 µL
  • DPPH assay: 100 µL
Parameters analysed Phenolic and Flavanoid content; Antioxidant activity (ATBS and DPPH assays)
Outcomes
  • Cocoa contains the highest levels of total phenolics (611 mg of GAE) and flavonoids (564 mg of ECE) per serving than black tea (124 mg of GAE and 34 mg of ECE, respectively), green tea (165 mg of GAE and 47 mg of ECE), and red wine (340 mg of GAE and 163 mg of ECE).
  • Cocoa exerted the highest antioxidant activity.
  • The relative total antioxidant capacities (per serving) in both ABTS and DPPH assays were as follows in decreasing order: Cocoa > red wine > green tea > black tea
  • The antioxidant capacities from ABTS and DPPH were highy correlated with phenolic and flavonoid content.
Function Dark cocoa induces vasodilation, improves coronary vascular function.

Standardized Pure 50:1 Dark Cocoa Extract Powder

  • Pure 20:1 Theobroma cacao Dark Cocoa
  • Ultrasonic solvent extraction
  • Rich in phytonutrient
  • High in antioxidant
  • May reduce high blood pressure
  • May improve mood
  • May reduce cholesterol
  • Promote skin health
  • Scientifically tested
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