Cacao Extract Powder

KINTAI is committed to be your best supplier of Cacao Extract Powder,which is the kernel extract of Theobromacaao L., a plant of the genus Theobromacao in the wutong family.It contains polyphenols,which is rich fat,dietary fiber, protein and other active ingredients.Theobromine has diuretic, myocardial excitation, vasorelaxation, smooth muscle relaxation and other effects.

Polyphenols have significant antioxidant properties and free radical scavenging ability. Pharmacologically, they can delay the aging of the body, prevent cardiovascular diseases, fight cancer, radiation, and AIDS; Dietary fiber can be used as food additive to process functional food and flavor food with different characteristics, which is helpful to increase the content of mineral elements in food and prevent dehydration and shrinkage of product tissue structure.

[Main source] This is the kernel of the sycamore cocoa (Theobromacacao L.). Evergreen is one of the top three beverages in the world. Dried beans contain 50% fat, high protein and rich nutrition, it is the main raw materials for making chocolate. Native to the tropical rainforest of the upper reaches of the Amazon River in South America. It spread to Southeast Asia in the 17th and 18th centuries, and to West African countries in the late 19th century. It was introduced to Taiwan Province of China in 1922 and to Hainan Province in 1954. Cocoa is distributed to more than 60 countries and regions in Africa, America, Oceania and Asia. Countries with an annual production of more than 100,000 tonnes are Ghana, Nigeria, Brazil, Côte d'Ivoire and Cameroon, accounting for 78% of total world production. The United States is the largest consumer of cocoa, followed by the Federal Republic of Germany, the Netherlands, the United Kingdom, the Soviet Union and Japan. China only has a small cultivation area in Hainan province.

[Plant form] Cocoa trees are evergreen trees, up to 12 meters high. Young twigs hairy. Leaves with short petiole, ovate-elliptical or obovate-elliptical, 20-30 cm long, apex long acuminate, base rounded, subcordate or obtuse, both sides glabrous or veined with sparse stellate hairs; linear deciduous leaves. Flower diameter about 1.8cm; pedicels c. 1.2 cm long; calyx pink, sepals 5, long lanceolate, persistent; petals 5, pale yellow, slightly longer than calyx, lower part arranged in rows and sharply narrowed and curved; staminodes Linear in shape, developing stamens and opposite petals. Drupe oval or oblong, 15-20 cm long, with 10 longitudinal bands, 5 inside, almost invisible after drying, first light green, then dark yellow or almost red, brown after drying; thick, fleshy, hard woody skin when dry, with 12-14 seeds per cell. Seeds ovoid, slightly flattened, 2.5 cm long, 1.5 cm wide, with thick cotyledons, without endosperm.

Security Statement: (Europe) 24/25

NONH for all modes of transport

Customs code: 2929909090

Figour1.HPLC-ESI-MS of Cacao Extract

Figour2.Phenolic molecules identified from the cocoa extract samples analyzed by chromatographic mass spectra in negative ion mode.

8.Benefits and Application

 

Benefits

1. Helps lower your blood pressure
It is rich in flavonoids. These nutrients have been shown to help lower blood pressure, improve blood flow to the brain and heart, and prevent blood clots from forming.

2. Helps Reduce Your Risk of Diabetes
Some small studies suggest that the flavonoids in cocoa extract may help improve insulin sensitivity and reduce the risk of diabetes. Larger studies are needed. Reducing your chances of developing diabetes also involves your overall diet and lifestyle - no one food will do on its own.

3. Helps Reduce Your Risk of Heart Disease
In addition to antioxidants, cocoa also contains a lot of potassium. Potassium has been shown to reduce the risk of heart disease by reducing inflammation and cellular stress in the lower body.

4. Helps you reduce inflammation

Some research suggests that flavanol-rich cocoa powder may help reduce inflammation. This is consistent with the role of antioxidants. Whether this means cocoa reduces the risk of diseases characterized by chronic inflammation remains to be seen. Short-term inflammation is part of the body's defense system.

5. Helps you reduce stress

If you've ever thought that eating a little chocolate could boost your mood, you're probably right. Eating dark chocolate (70% cocoa) can reduce chemical markers of stress, according to a pilot study. According to one report, the mood benefits are more likely due to the delicious taste of cocoa products than to specific nutrients.

6. Improves Cognitive Function

A particular flavanol in cocoa called epicatechin may support parts of the brain, including cognition and blood flow. If so, it could reduce the risk of dementia.

Application

(1) It can be used as food additive: processed into functional food and flavor food with different characteristics, which can help to increase the content of mineral elements in food and prevent dehydration and shrinkage of product structure.

(2) Medicine: used for diuresis, myocardial excitation, vasorelaxation, smooth muscle relaxation, etc.

(3) Health products.

 

 

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