Chocolate

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PHYTO PROFILE OF CHOCOLATE

Chocolate extracted from cocoa beans (Theobroma cacao), contains a variety of phytochemicals that contribute to its taste, aroma, and potential health benefits. Here’s a detailed phyto profile of chocolate:

Cocoa Beans

1. Flavonoids: 

   • Epicatechin: A powerful antioxidant with anti-inflammatory and cardiovascular benefits.

   • Catechin: Known for its antioxidant properties.

   • Procyanidins: Oligomeric compounds that contribute to the antioxidant capacity and potential cardiovascular benefits.

2. Methylxanthines:

   • Theobromine: A stimulant similar to caffeine but with milder effects, known for its vasodilating and diuretic properties.

   • Caffeine: Present in smaller amounts compared to theobromine, providing a mild stimulant effect.

3. Phenylethylamine (PEA): Often referred to as the "love chemical," it has mood-enhancing properties and is associated with feelings of pleasure and well-being.

4. Anandamide: A neurotransmitter that can mimic the effects of cannabinoids, contributing to a sense of well-being.

5. Polyphenols: A broad class of antioxidants that help in reducing oxidative stress and inflammation.

Cocoa Butter

1. Fatty Acids:

• Oleic Acid: A monounsaturated fat with heart-healthy benefits.

• Stearic Acid: A saturated fat that does not raise cholesterol levels.

• Palmitic Acid: A saturated fat that can impact cholesterol levels if consumed in large amounts.

Dark Chocolate

1. Higher Flavonoid Content: Dark chocolate contains higher concentrations of flavonoids compared to milk chocolate, enhancing its antioxidant properties.

2. Lower Sugar Content: Typically, dark chocolate has less sugar, making it a healthier option for those managing sugar intake.

Milk Chocolate

1. Lower Flavonoid Content: Due to the dilution with milk and sugar, the concentration of flavonoids is lower than in dark chocolate.

2. Higher Sugar and Fat Content: Milk chocolate usually has more sugar and added fats, affecting its overall health benefits.

White Chocolate

1. No Cocoa Solids: Contains cocoa butter but lacks cocoa solids, thus it does not contain the beneficial flavonoids found in dark and milk chocolate.

2. High Sugar and Fat Content: Often has higher levels of sugar and fat, with minimal nutritional benefits.

Additional Bioactive Compounds

1. Tryptophan: An amino acid that can be converted into serotonin, contributing to mood regulation.

2. Magnesium: Present in significant amounts, supporting muscle and nerve function, energy production, and bone health.

3. Iron: Provides a non-heme source of iron, beneficial for blood health.

Chocolate’s complex phyto profile contributes to its rich flavor, aroma, and potential health benefits, particularly when consumed in moderation and in forms with higher cocoa content.

Our selection includes Cocoa Powder, Cocoa Beans, and a variety of chocolates such as Industrial Chocolate, Unsweetened Chocolate, Dark Chocolate, Bittersweet Chocolate, Semi-Sweet Chocolate, and Milk Chocolate. Perfect for baking, confectionery, beverages, and culinary creations, our products are available at wholesale or bulk prices.

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