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Chocamine, otherwise known as Cocoa extract, is a non-caloric extract from chocolate which retains some taste and most health properties of chocolate.
It is a fairly well researched compound shown to reliably lower the risk of heart disease. It can also exert anti-carcinogenic and anti-obesogenic effects.
A dose can be attained through consumption of small amounts of dark and bitter chocolate, or through supplemental form.
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A standard dose of chocamine is in the range of 500-1000mg daily. Lower values are needed for the health benefits, and higher values tend to have more potent appetite suppression.
Although chocamine content of chocolate varies, generally the more bitter a chocolate form is the better. 75g of (bitter) dark chocolate has been used with success in numerous studies.
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This does not mean you should be pigging out on chocolate. Note the recommended dosage (especially the amount of dark chocolate that will satisfy for a reasonable dose).
Chocamine is essentially Cocoa Extract (derived from Cacao seeds). It is not one ingredient but a blend of multiple ingredients native to chocolate. A complete ingredient list is:
The content of polyphenolics (Flavanols plus procyanidins) ranges heavily depending on type of chocolate, and on a weight basis per defatted chocolate can range from 8.07 to 484.7 mg/g.
One of the modes of cardiac protection that chocamine provides is via reduction of blood pressure via inhibition of Angiotension converting enzyme (ACE), establishing a role of chocamine as an ACE inhibitor and possibly a mediator of Nitric oxide. These cardiac effects are theorized to be due to the flavanol content of chocamine.
One meta-analysis of 20 studies concluded that consumption of cocoa products (usually dark chocolate or cocoa supplementation) is associated with a 2-3mmHg reduction of blood pressure.
In interventions, cocoa flavanols at doses above 520mg can reduce blood pressure in elderly persons.
Various human trials show promise with chocamine, either in supplemental form or administered in food form around 75g of dark chocolate, as effective in reducing various markers of heart disease. Overall chocamine shows a modest but relatively consistent decrease in blood pressure around 5mm/Hg systolic, which correlates to a 20% reduced risk of a cardiovascular event over 5 years.
In a cohort of 37,103 men (Sweden) followed for 10.2 years found a decreased risk of stroke associated with chocolate with the highest quartile (25%) of consumption, with a median intake of 62.9g weekly, having an 0.83 relative risk compared to the no chocolate intake; the CI was 0.70-0.99.
One study conducted on elderly persons with mild cognitive decline noted that cocoa flavanols were able to improve cognitive performance in a relatively dose dependent manner at both 520mg and 990mg daily, as assessed by Trail making tests and Verbal Fluency.
Chocamine may exert anti-obesogenic effects through various mechanisms, despite not being a direct inducer of lipolysis or thermogenesis.
It scent of chocolate (preserved by aromatic compounds in chocamine) is enough to potentially reduce appetite.
Chocamine possesses anti-lipase activities and may interfere with fatty acid digestion.
The structure of epicatechin, found in chocolate but is one of the main four Green Tea Catechins, has been found to normalize adverse changes (by the Tat protein; elevated in HIV) with proBDNF and BDNF, which exerted neuroprotective effects against the side-effects of HIV with greater potency than Resveratrol.
(Common misspellings for Cocoa Polyphenols include chocmine, choamine, chocolamine)
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