Cacao tea is a 100% natural tea which is brewed from cacao husks (also known as cacao shells). The tea is a loose-leaf style tea which, when steeped in boiling water, results in a delicious tea which tastes like chocolate.
As it turns out, modern science does support some of the perceived historical health beliefs in respect of cacao. In particular, the recent discovery of biologically active phenolic compounds in cacao has stimulated a wealth of new research on its effects in ageing, oxidative stress, blood pressure regulation and artherosclerosis.
In particular, studies have shown that cacao beans contain large concentrations of flavonoids known as epicatechin, catechin and procyanidins. Flavanoids are antioxidant compounds which studies have shown can help prevent clogged arteries, promote healthy blood flow, and improve cognitive function.
Interestingly, studies have also shown that cacao has the greatest concentration of flavonoids in almost any food that we eat, greater even than tea and wine. Further, studies have found that cacao is rich in special kind of flavonoids called procyandin flavonoids, and that the levels in cacao are comparable to the levels in procyandin-rich apples. Over the last two decades, numerous studies have reported on the health benefits of cacao flavonoids.
In addition, many studies have demonstrated positive relationships between cacao flavonoids and a healthy cardiovascular system. In particular, antioxidants in cacao have been found to inhibit plasma lipid oxidization and prevent oxidative stress, which has in turn been shown to help prevent cardiovascular disease. Accordingly, some studies have suggested that daily consumption of dark chocolate could be an effective preventative strategy for patients with cardiovascular issues.
Studies have also shown that cacao can have the effect of lowering blood pressure. In particular, a large-scale, long duration study in the Netherlands found that men who consumed cacao regularly over the course of 15 years had significantly lowered blood pressure than those who did not. The exact mechanism behind these effects is not known, but researchers suggest that it may arise from the presence of flavanoids in cacao, as discussed above.
Studies have also found that cacao includes significant concentrations of the methylxanthine known as theobromine, which is a valuable bioactive compound and a central nervous system stimulant. Other studies have found theobromine to be characterized by important pharmacological functions, including anti-cancer effects and muscle relaxant effects. Studies have also shown that theobromine has antioxidant and immune-boosting properties. You may be interested to learn that the cravings we sometimes feel for chocolate are caused in particular by the presence of theobromine and other methylxanthines contained in cacao.