This tincture is made from our own special Cacao tree and our own carefully crafted Mulberry and Strawberry wine..

The Cacao leaves and beans have been traditionally used by natives in South America, such as the Mayas, Olmecs and Aztecs, for its medicinal properties.   We love our chocolate and we are fortunate to have very special cacao paste and butter available where we live.   The tincture is a super conductor of the medicinal properties of Cacao.

Cacao is Amazon rainforest tree with a history of providing traditional medicines used in South – and Central America. The medicinal preparations are derived from the leaves and the seeds (cacao beans) of the fruit.

Cacao and its derivative products (chocolate, cacao butter) contain flavonols and procyanidins (flavonoids). The flavonols and the procyanidins possess biological activities relevant to oxidant defences, vascular health, tumour suppression, and immune function.The seeds possess excellent emollient properties.

Theobromine, the alkaloid contained in the beans, resembles caffeine in its action, but its effect on the central nervous system (CNS) is less powerful.  It is also employed in high blood pressure (hypertension) as it dilates the blood-vessels, due to the flavonoids (antioxidants).  Cacao is a stimulating mood enhancer (natural aphrodisiac) and works effectively against depression.

Phyto-chemicals:  The (bitter) cacao beans contain more than 400 plant chemicals!  Theobromine is the primary alkaloid found in cacao and chocolate and preserved in the tincture.   Many chemicals are contained in the leaves, seeds, flowers and petioles of theobroma cacao such as alanine, alkaloids, amyl-alcohol, amylase, arabinose, arachidic-acid, ash, aspariginase, biotin, campesterol, carbohydrates, catalase, catechins, catechol, cellulose, chloride, cholesterol, copper, cyanidin, decarboxylase, dextrinase, ergosterol, fat, fiber, formic-acid, fructose, furfurol, glucose, glutamic-acid, glycerin, glycine, iron, isoleucine, kilocalories, lactic-acid, leucine, linalool, lipase, lysine, maleic-acid, mannose, nicotinic-acid, oleic-acid, oxalic-acid, palmitic-acid, peroxidase, protein, purine, riboflavin, stearic acid, sucrose, tannins, tartaric-acid, valeric-acid, vanillic-acid, vitexin, water, xylose.

It is know to reduce low-density lipoprotein (LDL) oxidation and inhibition of platelet function In addition; specific procyanidin fractions isolated from cacao have demonstrated protection against peroxynitrite-mediated protein damage, as well as against oxidation of synthetic liposomes and DNA. Studies have shown that purified cacao procyanidin fractions, as well as a crude extract, can alter cytokine transcription. It seems that these natural products have the potential to modulate the immune response.Theobromine is used as a vasodilator (a blood vessel widener), a diuretic (urination aid), and heart stimulant.

These mechanistic observations is a basis that suggests that the regular consumption of foods rich in flavonoids is associated with a reduced risk of coronary heart disease, stroke, and certain cancers.  Flavonoids isolated from cacao have biological activities relevant to oxidant defences, vascular health, tumour suppression, and immune function. The intake of certain dietary flavonoids, along with other dietary substances such as tocopherols, ascorbate and carotenoids, is epidemiologically associated with a reduced risk of cardiovascular disease.

The loosening of the muscles in the bronchus caused by theobromine helps alleviate the symptoms of asthma.

The beautiful thing about this tincture is it can be added to foods, drinks and desserts for the delicious chocolate taste with a hint of fruit.

Tincture: 1 – 4 ml per day.
Infusion (herbal tea): (for depression, dieting) 1 – 2 cups a day.  Can be added to raw milk for a delicious beverage.