Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

(C18:1), stearic (C18:0), and palmitic (C16:0)in
decreasing concentrations, with small
amounts of linoleic (C18:2) and arachidic
(C20:2) acids. Over 73% of the glycerides are
present as monounsaturated forms (oleopal-
mitostearin and oleodistearin), the remaining
being mostly diunsaturated glycerides (palmi-
todiolein and stearodiolein) with lesser
amounts of fully saturated and triunsaturated
(triolein) glycerides. Linoleic acid levels have
been reported to be up to 4.1% (MERCK;MORTON
3 ).2,15,16Also present in cocoa butter are small
amounts of sterols and methylsterols; sterols
consist mainly ofb-sitosterol, stigmasterol,
and campesterol, with a small quantity of
cholesterol (0–0.28%) present.17–19
In addition to alkaloids (mainly theobro-
mine), tannins, and other constituents, cocoa
husk contains a pigment that is a polyflavone
glucoside with a molecular weight of over

1500. This pigment is claimed to be heat and
      light resistant, highly stable at pH 3–11, and
      useful as a food colorant; it was isolated at
      a 7.9% yield.^20

PHARMACOLOGY AND BIOLOGICAL
ACTIVITIES

Theobromine, the major alkaloid in cocoa,
has similar pharmacological activities as
caffeine. However, its stimulant activities on
the central nervous system, respiration, and
skeletal muscles are much weaker than those
of caffeine, but its cardiac stimulant, coronary
dilating, smooth muscle relaxant, and diuretic
properties are stronger (GOODMAN AND GILMAN).

TOXICOLOGY

Cocoa butter has been reported to have skin
allergenic and comedogenic (forming black-
heads) properties in animals.21,22
Depending on the alkali used, cocoa pow-
der produced by the Dutch process may con-
tain relatively high concentrations of sodium,
which may cause problems in persons who are
on a low-sodium diet.

USES

Medicinal, Pharmaceutical, and Cosmetic.

Cocoa powder (or cocoa syrup) is used in

flavoring pharmaceutical preparations.

Cocoa butter is used extensively as a sup-

pository and ointment base; also used as

emollient, skin softener, and skin protectant

in creams (e.g., massage), lotions, lipsticks,

and soaps, among others.

Food. Beverages made from cacao

flavoredwithvanillaandotherspiceshavebeen

usedbynativeMexicans(Aztecs)forcenturies.

Cocoa powder is used extensively as a

flavor or nutrient component in nonalcoholic

beverages, ice cream, cakes, biscuits, and

others.

Cocoa butter is extensively used in choco-

late manufacture, where it is mixed with cocoa

liquor (ground cacao nibs), sugar, milk, and

other ingredients such as flavors. Dark choco-

late does not contain milk.

Cocoa extract is used in both alcoholic

(liqueurs such as creme de cacao) and nonal-

coholic beverages, frozen dairy desserts, can-

dies, baked goods, and others.

Dietary Supplements/Health Foods. Cocoa

butter is used in creams, massage oils, and

other cosmetic preparations sold in health

food stores (ROSE).

Traditional Medicine. Cocoa butter is used

to treat neck wrinkles on neck (turkey neck),

around the eyes, and at the corners of the

mouth (ROSE). Reportedly used in European

tradition in combination with other ingredi-

ents for infectious intestinal disease, diarrhea;

bronchial expectorant in asthma, bronchitis,

irritating cough, and lung congestion; to reg-

ulate function of endocrine glands, especially

the thyroid.^23

Others. Cocoa and cocoa butter have

been reported to contain fat-soluble antiox-

idants and could be a source of such

substances.^24

218 Cocoa (cacao)