Dark Cacao Extract (Theobroma Cacao)

Dark cocoa powder is the core of a chocolate’s flavour and is extracted from cocoa beans. It is different from dark chocolate, since dark cocoa contains no fat, sugar or milk like dark chocolate does. However, many are confused cocoa powder with “cacao powder”, where both are different in the way of how they are processed.

Cocoa Powder
Made from roasted cocoa beans – High temperature processing
Made from raw cocoa beans – Low temperature processing

Dark cocoa is widely used for baking because it has a higher proportion of flavourful cocoa solids than any other form of chocolate, giving strong and intense chocolaty taste.
Dark cocoa powder contains rich source of antioxidants and minerals that has been proven to helps with several diseases, including lowering risk of heart disease, reducing inflammation and insulin resistance and improving brain function.

We provide practical, easy & consistent on food processing application.

Fresh natural flavor extract powder for Bakery & Beverage.

Vegan
Non-GMO
No Fillers
No Flavors
No Additives
No Artificial Colors
Soy and Gluten Free
Lab Tested for Authentic & Active Compound
Origin from Malaysia Borneo Forest

	Bionutricia Dark Cocoa Extract	BRAND X
Certification	Registered with the Ministry of Health, Halal Tested	Not registered & certified
Raw Ingredients	Theobroma cacao Dark Cocoa from Malaysia farm	Very little / no raw ingredients; Use non-Dark cocoa materials
Process	Extracted through R.O. water & Ultra-sonic; Full bio-active ingredients	Grinded peel powder; Extracted through ethanol process
Active Compound	2-3% Theobromine	Not Tested
Formulation	Only Theobroma cacao Dark Cocoa which is proven safe and effective	Combination of other ingredients (effectiveness & safety is not proven); Added with prohibited drugs
Label	Transparent, standardized Theobroma cacao Dark Cocoa 2-3% Theobromine	Misleading claim (quantity), incorrect amount of Dark Cocoa extract, mostly filler ingredients

High content of antioxidants:

Cocoa powder contains up to 50 mg of polyphenols per gram. Single servings of cocoa and cocoa products contain more phenolic antioxidants than most foods.

High content of minerals:

• Calcium • Copper • Magnesium • Phosphorus • Potassium • Sodium • Zinc

Phytochemicals

Rich in polyphenols, Flavonoids, polyphenols, catechins

High Standard Product Quality Control

HEALTH BENEFITS

Reducing high blood pressure

Randomized, controlled, investigator-blinded, parallel-group trial

Subject

Individuals with prehypertension / stage 1 hypertension (n = 44) Aged 56-73 years

Duration of the study

18 weeks

Dosage

6.3 grams dark chocolate / day

Parameters analysed

Blood pressure level

Outcomes

Dark chocolate intake reduced systolic and diastolic blood pressure, without causing changes in body weight.
Hypertension prevalence declined from 86% to 68%.

Table 1: Changes in blood pressure of Participants during dark and white chocolate interventions at week 18.
	Dark chocolate	White chocolate
Blood pressure (mm Hg)
Systolic	-2.9	0.1
Diastolic	-1.9	0
Body weight (kg)
Weight	+0.13	+0.14

Function

-Vitamin C is essential for collagen biosynthesis. -High content of Vitamin C and flavonoids act as good source of antioxidants, antibiotic and disinfectants which are beneficial for skin health maintenance.

Lowering risk of cardiovascular disease

Randomized, controlled, investigator-blinded, parallel-group trial
Subject	Heart transplant recipients (n = 22)
Duration of the study	2 hours
Dosage	40g dark chocolate or control chocolate
Group	Control chocolate Dark chocolate (70% cocoa)
Parameters analysed	Diameter of coronary artery
Outcomes	-Dark chocolate increased the diameter of coronary artery significantly, while control chocolate remained unchanged. -Endothelium-dependent coronary vasomotion improved significantly after dark chocolate consumption. Figure 1: Diameter of coronary artery before and 2 hours after chocolate ingestion. Coronary artery diameter increased significantly from 2.36±0.51 to 2.51±0.59 mm (P < 0.01), with no change after control (from 2.23±0.54 to 2.20±0.57 mm, P=0.46).
Function	Dark cocoa induces vasodilation, improves coronary vascular function.

High antioxidant content

Lab experiments
Subject	Ghanaian cacao powder, black tea, green tea, red wine
Dosage	Dissolved in 200mL hot water: Cocoa powder :7.3 g per serving size Teas: 2 g per serving size Not dissolve in water: Red wine: 140 mL per serving size
Group	Control chocolate Dark chocolate (70% cocoa)
Testing dose	Total phenolic content: 1 mL Total flavonoid content: 1 mL ABTS assay: 20-980 µL DPPH assay: 100 µL
Parameters analysed	Phenolic and Flavanoid content; Antioxidant activity (ATBS and DPPH assays)
Outcomes	Cocoa contains the highest levels of total phenolics (611 mg of GAE) and flavonoids (564 mg of ECE) per serving than black tea (124 mg of GAE and 34 mg of ECE, respectively), green tea (165 mg of GAE and 47 mg of ECE), and red wine (340 mg of GAE and 163 mg of ECE). Cocoa exerted the highest antioxidant activity. The relative total antioxidant capacities (per serving) in both ABTS and DPPH assays were as follows in decreasing order: Cocoa > red wine > green tea > black tea The antioxidant capacities from ABTS and DPPH were highy correlated with phenolic and flavonoid content.
Function	Dark cocoa induces vasodilation, improves coronary vascular function.

Standardized Pure 50:1 Dark Cocoa Extract Powder

Pure 20:1 Theobroma cacao Dark Cocoa
Ultrasonic solvent extraction
Rich in phytonutrient
High in antioxidant
May reduce high blood pressure
May improve mood
May reduce cholesterol
Promote skin health
Scientifically tested

Knowledge: Dark Cocoa (Theobroma cacao)