Cacao, derived from the seeds of the Theobroma cacao tree, has been consumed for centuries for its perceived therapeutic properties. Stem cells are undifferentiated cells that renew themselves and transform into specialized cell types, serving as the body’s natural internal repair system. Scientific inquiry now focuses on whether consuming cacao products can influence these fundamental regenerative processes. The core question is if specific compounds within cacao support the body’s natural mechanisms for cellular renewal and repair.
Identifying the Active Ingredients in Cacao
The beneficial effects of cacao are primarily attributed to flavanols, a class of compounds belonging to the larger family of polyphenols. These molecules are abundant in the raw cacao bean. Among the various flavanols, the molecule (-)-epicatechin has emerged as the most studied component linked to regenerative effects. Epicatechin is a monomeric flavanol, which makes it particularly effective for absorption and biological activity. It is present in high concentrations in raw and minimally processed cacao. The concentration of this compound, rather than the general antioxidant capacity, is the focus of research concerning cellular health and mobilization.
Cacao’s Influence on Endothelial Progenitor Cells
Research into cacao’s influence focuses specifically on Endothelial Progenitor Cells (EPCs). These adult stem cells circulate in the bloodstream and are responsible for repairing and maintaining the delicate lining of blood vessels, called the endothelium. The health of this vascular lining is directly related to overall cardiovascular function and tissue repair. Multiple human studies have demonstrated that consuming high-flavanol cacao products significantly increases the number of circulating EPCs. One study involving individuals with coronary artery disease showed that daily high-flavanol cocoa consumption resulted in a 2.2-fold increase in these circulating angiogenic cells. This effect suggests an enhanced capacity for vascular self-repair. The observed increase is a measure of EPC mobilization, indicating that the cells are moving from their storage sites, such as the bone marrow, into the bloodstream where they can perform their function.
Cellular Signaling Pathways Affected by Cacao
The mechanism driving the increase in circulating EPCs is centered on cacao’s interaction with the Nitric Oxide (NO) pathway. The active metabolites of epicatechin increase the bioavailability of nitric oxide within the endothelial cells. Nitric oxide acts as a potent vasodilator, signaling the blood vessels to relax and widen. This enhanced nitric oxide availability activates an enzyme called endothelial Nitric Oxide Synthase (eNOS), which is crucial for vascular function. The activation of eNOS promotes the release and mobilization of EPCs from the bone marrow into the peripheral circulation. Furthermore, the compounds in cacao exhibit anti-inflammatory properties. Reduced systemic inflammation protects the EPCs from damage and supports their survival and function once they are mobilized.
Maximizing Bioavailability and Effective Dosage
To achieve the beneficial effects on cellular mobilization, the type and processing of the cacao product are important. The alkalization process, often referred to as “Dutch processing,” reduces cacao’s natural bitterness but drastically lowers its flavanol content. Therefore, non-alkalized, high-cocoa-content products are necessary to maximize the intake of active compounds. Clinical trials demonstrating an increase in circulating EPCs typically used a high dose of flavanols, ranging from 375 mg to 750 mg of total cocoa flavanols daily. This translates to consuming non-alkalized cocoa powder or dark chocolate containing at least 70% to 85% cocoa solids. A common effective daily intake of the specific molecule (-)-epicatechin is estimated to be in the range of 50 mg to 100 mg.