Theobroma cacao
Chocolate/Nutrient Depletion:
NoteNote: Chocolate contains caffeine. Interaction information associated with caffeine is not specifically discussed in this monograph. For more information, the Natural Standard monograph on caffeine is available.Beta-caroteneBeta-carotene: Consumption of a cocoa flavanol-enriched snack bar has been observed to reduce lipid-adjusted serum beta-carotene in subjects with hypercholesterolemia but leave lipid-adjusted lycopene, beta-cryptoxanthin, lutein/zeaxanthin, alpha-carotene levels, and levels of serum vitamins A or E unchanged (60). Calcium-containing productsCalcium-containing products: Based on human data, calcium supplementation may be used as a means of reducing the energy value of chocolate by reducing absorption of cocoa butter by 13% (243). CaloriesCalories: Based on human study, calcium supplementation may be used as a means of reducing the absorbable energy value of chocolate by reducing absorption of cocoa butter by 13% (243). CholesterolCholesterol: In human research, hypercholesterolemia occurred after completion of a clinical study that measured the effects of flavanol-rich food (167). In clinical study, large consumption of cocoa butter has been observed to lower both LDL and HDL cholesterol (235). In human research, chocolate or cocoa products reduced LDL cholesterol (39; 60; 35; 41; 192; 43; 47; 193; 144), total cholesterol (60; 43; 193), and triglycerides (65; 236), or increased HDL cholesterol (237; 238; 17; 35; 239; 140; 47; 181; 71; 155). In other human studies, consumption of cocoa products did not alter cholesterol levels (240; 61; 241; 64; 44; 66; 48; 67; 194; 52; 59). GlucoseGlucose: In human research dark, but not white, chocolate improved insulin sensitivity (39; 40; 43; 47). The homeostasis model assessment of insulin resistance (HOMA-IR) was significantly lower after dark chocolate ingestion. Both the quantitative insulin sensitivity check index (QUICKI) and the insulin sensitivity index (ISI) were significantly higher after dark chocolate ingestion. In human research, dark chocolate increased insulin levels in some (19), but not all (20; 22; 65; 140; 45; 66), studies. Changes in glucose levels were lacking in some studies (20; 22; 65; 140; 66; 47; 67; 52); although decreases were observed in others (24; 44). IronIron: In human research, cocoa inhibited iron absorption (162; 163; 164).