PDR for Herbal Medicines

HERBAL MONOGRAPHS COCOA 199

ACTIONS AND PHARMACOLOGY

COMPOUNDS

Volatile oil

Steroids: sterols, including beta-sitosterol

Tannin

Alkaloids

EFFECTS

The drug is said to be expectorate, emetic and laxative in

effect. In higher dosages, it is said to be menstruation-

inducing. The emetic effect is credited to the alkaloid

fraction, which has not been more precisely defined.

Experimental data have not been made available. The bark of

the tree induces vomiting and can frequently bring on a

feeling of weakness and nausea. But it can also provide a

stimulatory expectorant and has been used successfully in

the treatment of bronchitis and respiratory illnesses.

INDICATIONS AND USAGE

Unproven Uses: Uses in folk medicine have included

treatment of chronic bronchitis and coughs and also as an

emetic.

PRECAUTIONS AND ADVERSE REACTIONS

No health hazards are known in conjunction with the proper

administration of designated therapeutic dosages. The drug is

said to induce vomiting and diarrhea in high dosages.

CONTRAINDICATION

Because it is said to induce menstruation, it should not be

administered to anyone who is pregnant.

DOSAGE

Mode of Administration: Whole, cut and powdered drug

preparations for internal use.

Preparation: Tinctures are prepared using drug 1:10 60%

ethanol (V/V) (BHP83). Liquid extracts contain drug 1:

60% ethanol (V/V) (BHP83).

Daily Dosage:

Decoction — from 0.5 to 1 g drug, 3 times daily

Liquid extract — 0.5 to 1 ml, 3 times daily

Tincture — 5 to 10 ml, 3 times daily

Syrup — 2 to 4 ml, 3 times daily

Dose for children — 1/4 to 1/3 of the above doses.

LITERATURE
Blaschek W, Hansel R, Keller K, Reichling J, Rimpler G,
Schneider G (Eds), Hagers Handbuch der Pharmazeutischen
Praxis. Folgebande 1 und 2. Drogen A-Z. Springer. Berlin,
Heidelberg 1998.

Cocoa

Theobroma cacao

DESCRIPTION

Medicinal Parts: The medicinal parts are the seed skins that

remain after making cocoa and cocoa butter: the seeds which

have been partly freed from their skins and lightly roasted:

and the raw, dried, unroasted seeds.

Flower and Fruit: The inflorescences are on the main trunk

and thicker branches on a so-called "flower cup."" The

cyme-like branchlets are short, noded and persistent. There

are 5 sepals, which are narrow. The petals are cap-shaped

and stemmed with flag-like laminas. The stamen tube, wiih 5

fertile stamens and 5 awl-shaped staminoids. is short. Trie

fruit is a 15 to 25 cm long and 10 cm thick, large berry. It is

oblong or obovate, thick-skinned, yellow or reddish, grooved

and sometimes bumpy and cucumber-like. The 20 to 50

seeds are arranged in rows and embedded in a pink, fruity.

sweetish-sour pulp. They are pressed flat, almond-shaped.

reddish-brown and without endosperm.

Leaves, Stem and Root: The plant is a 4 to 6 m. occasionally

up to 13 m, tall tree with an irregular knotty trunk and a

broad crown. The young branches are rounded. The leaves

are coriaceous or paper-like, alternate and in 2 rows on the

branches. The petiole is downy, cushioned, and 1.5 to 2 cm

long. The lamina is oval or elliptical, slightly asymmetrical.

rounded at the base with a conspicuous tip. The upper

surface is green and pale when dry. The lower surface is

paler green, glabrous or has a few, tiny, simple, branched

and scattered hairs.

Habitat: The plant is cultivated globally in tropical regions.

Production: Cocoa seeds consist of the seeds of Theobroma

cacao, which have been removed from their shells, ferment-

ed and lightly roasted. Cocoa consists of the testae of

Theobroma cacao. Cocoa butter is the hard fat obtained from

the ripe cocoa seeds of Theobroma cacao. After removal of

the germ-roots and the shell from the seeds, the seeds are

removed from the shell and crushed. The cocoa fat is

squeezed out at a temperature of 70° C to 80° C and allowed

to cool.

Other Names: Cacao, Chocolate Tree

ACTIONS AND PHARMACOLOGY

COMPOUNDS: COCOA SEED

Purine alkaloids (3 to 4%): main alkaloid theobromine (2.8

to 3.5%), with a lesser amount of caffeine (0.1 to 0.4^)

Fat (50%): chief fatty acids oleic acid (33 to 39 C7c). stearic

acid (30 to 37%), palmitic acid (24 to 31^)

Proteic substances (10 to 16%)