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From Bean to Extract: The Nutritional Profile of Cocoa

Views: 1     Author: Lucianna Huang     Publish Time: 2024-10-24      Origin: Site

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COCOA EXTRACT-POWDER UP YOUR HEALTH


Cocoa Extract

is a kernel extract of the cocoa plant Theobromacacao L. of the Sterculiaceae family.

It contains active ingredients such as polyphenol compounds, rich fat, protein and dietary fiber. Natural polyphenol compounds have significant antioxidant properties and the ability to scavenge free radicals. Pharmacologically, they have the effects of delaying body aging, preventing cardiovascular diseases, anti-cancer, anti-radiation, and anti-AIDS.

Dietary fiber can be used as a food additive and processed into fortified functional foods and flavored foods with different characteristics, which helps to increase the content of mineral elements in food and prevent dehydration and shrinkage of the product's tissue structure.

Theobromine in cocoa extract, scientifically known as 3,7-dimethylxanthine, has the effects of chemicalbook diuresis, myocardial excitation, vasodilation, and smooth muscle relaxation. It is used as a bittering agent in food processing and is also widely used in biochemical research and drug synthesis.


SOURCE OF COCOA

cocoa_content1

The main source is the kernel of the cocoa plant Theobromacacao L. of the family Sterculiaceae. It is an evergreen tree and one of the three major beverages in the world. The dried beans contain 50% fat, high protein content, rich nutrition, and are the main raw material for making chocolate.

Cocoa is distributed in more than 60 countries and regions in Africa, America, Oceania and Asia. Countries with an annual output of more than 100,000 tons include Ghana, Nigeria, Brazil, Cote d'Ivoire and Cameroon, accounting for 78% of the world's total output. The United States is the largest cocoa consumer, followed by Federal Republic of Germany, the Netherlands, the United Kingdom, the Soviet Union and Japan.


CHEMICAL COMPOSITION OF COCOA

COCOA POLYPHENOL COMPOUNDS

COCOA BUTTER COMPOUNDS

The isolated and identified cocoa polyphenol compounds include: catechin, epicatechin, gallocatechin, epigallocatechin, procyanins, anthocyanins, flavonoids and flavonol glycosides such as luteolin-7-O-glucoside and quercetin-3-O-arabinoside, among which epicatechin is the most abundant.

Cocoa beans contain 50% to 55% triglycerides, mainly POS (glycerol-1-palmitate-2-oleate-3-stearate), and the fatty acids are mainly palmitic acid, stearic acid and oleic acid, with stearic acid having the highest content, reaching 33.70% to 40.22%.

Other ingredients: The protein content of cocoa beans is 11.91 mg/g, mainly albumin, globulin, prolamin and glutenin, of which albumin and globulin account for 52% and 43% of the total protein content respectively. It also contains cocoa dietary fiber and other ingredients.


PHYSIOLOGICAL FUNCTIONS OF COCOA

The flavanols and proanthocyanidins isolated from cocoa not only protect cardiovascular health, but also have a positive effect on regulating blood pressure, increasing the production of nitric oxide, oxidative defense, and the immune system. They can prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C, and can also promote vasodilation, reduce inflammatory responses and reduce blood clot formation, thereby playing a role in preventing cardiovascular disease. The epicatechin in cocoa can effectively inhibit atherosclerosis. Proanthocyanidins and catechins have strong antioxidant effects, which can reduce low-density lipoprotein cholesterol (LDL) and increase high-density lipoprotein cholesterol (HDL). This effect can be enhanced by linoleic acid, oleic acid, and palmitic acid in cocoa. Stearic acid in cocoa has no effect on cholesterol.


APPLICATION OF COCOA


As a food additive, cocoa is processed into fortified functional foods and flavored foods with different characteristics, which helps to increase the mineral content in food and prevent the dehydration shrinkage of product tissue structure. In meat products, it can make the aroma of meat products gather without dissipating. In addition, high water holding capacity can also improve the commodity value of some processed foods, such as reducing water loss in baked foods and extending shelf life. This highly active dietary fiber can be used in many foods, such as cereal foods, noodles, ice cream, fermented dairy products and beverages.


Cocoa Extract supplements increase your body's natural supply of nitric oxide – a supermolecule that allows arteries to relax and widen, promoting healthy blood flow. This allows organs, muscles, and tissues to receive the oxygen and nutrients they need so you can perform at your best.



Green Tea Extract

Polyphenols 50%-98%, EGCG 50%-98%; L-Theanine 10%-40%, Catchins 30%-80%
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