Benefits of Theobroma cacao and Its Phytocompounds as Cosmeceuticals

Abstract

Theobroma cacao (family Sterculiaceae) is subclassified as Criollo, Forastero, and Trinitario, and more commonly known as cocoa. It is originated from the cultural civilizations of Aztec and Mayan. Cocoa finds its uses in a number of applications related to cosmeceuticals, specifically owing to their antioxidant properties managed by its phytocompounds. The essential constituent of cocoa extract includes theobromine (3,7-dihydro-3,7-dimethyl-1H-purine-2,6-dione), which belongs to methylxanthine class of alkaloid molecules, along with caffeine and theophylline. The polyphenols present in cocoa effectively enhance skin health by their active free radical scavenging activities and protect the skin from premature aging. The butter derived from cocoa seeds contains large quantities of essential fatty acids and phytosterols, which may restore the elasticity of the skin and treat infectious dermal disorders like dermatitis and eczema. The cocoa butter also provides a broad-spectrum protection from UV-A and UV-B radiation effects along with endogenous photoprotection owing to its high antioxidant and anti-inflammatory properties. Due to its soft and creamy consistency, cocoa butter works as an excellent stabilizer for emulsions, and thus finds a wide range of applications in the making of moisturizing, soothing, regenerating, and antiaging cosmetic products. The polyphenols present in T. cacao have been further reported to prevent and inhibit the initiation and progression of dermal cancers. By modulating the levels of reactive oxygen species in the cells, it regulates the proliferation, survival, and apoptosis of cancer cells and retards their growth. In this chapter, the cosmeceutical efficiency of T. cacao along with its other dermal therapeutic potentials is focused and analyzed along with its molecular mechanisms.

Full text

Plant-derived
Bioactives
MallappaKumaraSwamy Editor
Production, Properties and Therapeutic
Applications

Mallappa Kumara Swamy
Editor
Plant-derived Bioactives
Production, Properties andTherapeutic
Applications

509
© Springer Nature Singapore Pte Ltd. 2020
M. K. Swamy (ed.), Plant-derived Bioactives,
https://doi.org/10.1007/978-981-15-1761-7_21
M. Singh (*) · S. Agarwal · M. Agarwal · Rachana
Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
Benefits ofTheobroma cacao andIts
Phytocompounds asCosmeceuticals
ManishaSingh, ShriyaAgarwal, MugdhaAgarwal,
andRachana
1 Introduction
Theobroma cacao (family Sterculiaceae) is branded by three main cultivar groups,
i.e., Criollo, Forastero, and Trinitario (a hybrid of the former two varieties). This
tree is more commonly known as cocoa and originated from the cultural civiliza-
tions of Aztec and Mayan. Its exploitation for human use dates back to as far as
600AD.Criollo was the major variety that was cultivated till the eighteenth century,
particularly in the central region of America including Mexico, after which the pre-
dominance of Forastero variety was seen in other parts of the world (Peláez etal.
2016). These two varieties have given and continue to give rise to many other variet-
ies (hybrids) of cocoa. The wild population of cocoa trees is abundantly found in the
tropical regions of America, preferably in the south and central American regions,
in Ghana and other West African countries, as well as in the Amazon forests of
Brazil (Pujiyanto 2009). At present, cocoa is fully grown and developed in the tem-
perature range of 20 °C on both sides of equinoctial circle (tropical zones)
(Meidrieswida 2018). An average monthly temperature in the range of 18–32°C
and minimum monthly rainfall of 90–100mm is required for its growth. Cocoa is
capable of surviving at the lowermost temperature of 2 °C (Pujiyanto 2009).
However, there can be a severe effect on the yield with losses that may reach up to
more than 50%, if the temperature remains below 10°C for a number of days, con-
secutively. The cocoa tree takes about 5years to yield a crop, and can continue to
grow for decades under suitable conditions, owering and bearing fruit all year
round (Demirkol etal. 2018). Cocoa is believed to contain antioxidants that effec-
tively enhance skin health by their active free radical scavenging activities (Ady
2009; Batista etal. 2016). Reactive oxygen species (ROS) are formed within the
skin layers due to aging, hormonal dysfunctions, direct contact with ultraviolet radi-
ation, and other environmental factors, which alter the signaling pathways in the

510
skin (Wahyu Susilo etal. 2013). Moreover, the polyphenol-rich cocoa extract also
helps in the reduction and delay of many age-related impairments of the brain, such
as cognitive decits due to normal aging and neurodegenerative disorders too, up to
a certain extent (Lamuela-Raventós etal. 2005; Batista etal. 2016).
The human skin is at a constant risk of exposure to many ailments, and the pro-
cesses involved during the pathogenesis of the matured skin are still not understood
(Akram 2011). Cocoa-derived phytochemicals have proven their potential for use in
skin protection and in the treatment and prevention of various skin-related diseases
(Sies and Stahl 2004; Kim etal. 2014). The antioxidants present in cocoa protect the
skin from premature aging, neutralize oxidative stress, and thus prevent the dermal
structure from deterioration (Scapagnini etal. 2014). The butter derived from cocoa
seeds has its own advantages with high moisturizing and water absorption abilities
(Keen etal. 2005). It contains large quantities of essential fatty acids and phytoster-
ols that provide the ability to restore the elasticity of the skin and treat infectious
dermal disorders like dermatitis and eczema (Lee etal. 2006). The essential con-
stituents of cocoa extract include theobromine (3,7-dihydro-3,7-dimethyl-1H-
purine-2,6-dione) which belongs to methylxanthine class of alkaloid molecules,
occurring in more than 50 different plant species, along with caffeine and theophyl-
line (Ilesanmi Adeyeye 2016). All these phytoconstituents therefore add to the ther-
apeutic values of cocoa products. Therefore, we discuss the botanical aspects of
cocoa tree and its bioactive components and related dermal benets and cosmeceu-
tical efcacies in this chapter.
2 About Cocoa Tree
2.1 Botanical Description
Cocoa belongs to the genus, Theobroma classied under the family of
Sterculiaceae(Table 1). Cacao is one of the 17 species of Theobroma. The generic
name of cocoa was derived from the Greek for “the food of the Gods,” from theos
meaning “God” and broma meaning “food.” The owers of cocoa are produced in
clusters and are found directly on the trunk and are smaller in size, about 1–2cm in
diameter with pink calyx. The cocoa trees consist of fruits known as cocoa pods,
which are 15–30cm long and 8–10cm wide, turn yellow to orange on ripening, and
weigh about 500g when ripe. The Amazon rainforests of Brazil, the West African
countries (with Ghana accounting for 14% of the total production of cocoa beans in
the world), and other tropical regions of South and Central America are home to the
cocoa tree as shown in Fig.1 (Mitchell etal. 2011). Criollo and Forastero are the
two subspecies of T. cacao, which further give rise to many other varieties such as
Trinitario (a hybrid of the two former varieties), often listed as a third group in lit-
erature (Ludlow 2014). The beans of the Criollo variety were used to make
“chocolate”—a spicy drink based on roasted and grounded cocoa beans, chili, maize
meal, and vanilla. This drink was used to serve the people at the royal courts of the
Aztec empire, dating back to the fourteenth century. Being uniform in size and easy
M. Singh et al.

511
to count, cocoa beans were also used as currency by the Aztec people before their
conquest by the Spanish (Neukam etal. 2006).
Cocoa cultivation got a great bloom resulting in the downfall of Mexico. It was
heavily grown extending to the Caribbean Island, many regions of South America,
and even through the Pacic Ocean to the Philippines, Java, and Sulawesi (Heinrich
et al. 2006). Criollo was the major variety that was cultivated till the eighteenth
century, particularly in the central region of America including Mexico, after which
the predominance of Forastero variety was seen (Ishaq and Jafri 2017). Currently,
cocoa is produced and matured in the areas, which are approximately 20° North and
20° South of the equatorial regions (Fig.1). For a regular growth, this tree requires
a temperature ranging between 18 and 32 °C and a recurrent rainfall of about
90–100mm (Martín etal. 2016). Also, cocoa tree can survive a temperature below
5°C.However, there can be a severe effect on the yield, leading to losses that may
be higher than 50% when the temperature is below 10°C for a few days repeatedly
(Lee etal. 2006). Protection of the crop from direct sunlight and excessive winds
Fig. 1 Cocoa-producing countries (red)
Table 1 Botanical description of Theobroma cacao
Botanic
description Theobroma cacao
Local names Cocoa; family—Sterculiaceae
Botanic
description
Wide-branched evergreen tree. Plant (cauliorous) with owers from woody
branches and trunk
Biology Self-incompatible. Hand pollination occurs
Ecology Perennial tree crop, traditionally grown under diverse shade cover—shaded
system enhances the soil, protects it from erosion
Species
distribution
Amazon Basin, Central America, Brazil, Costa Rica, India, China, Sri Lanka
Products Criollo, Forastero, Trinitario
Benets ofTheobroma cacao andits Phytocompounds asCosmeceuticals

512
leads to its optimal production. It has been seen that cocoa cannot endure long and
complete spells of dry season and a minimum amount of moisture is always required
for its growth (Orwa etal. 2009). The Tafo region of Ghana, which boasts of having
a long tradition of cocoa cultivation has been one of the top producers of the same,
where the annual rainfall is about 1600mm. T. cacao grows well in a wide range of
soils (Thompson and Rodriques 2006). The West African soil and climatic condi-
tions are ideal for the production of some of the world’s nest cocoa. Likewise,
Ivory Coast is another world’s largest producer in the last 50years (Biaggioni and
Robertson 2009).
The fruit is borne in the form of beans or seeds (20–30) in the case of the Criollo
variety of cocoa, or (30–40) in the case of Forastero and Trinitario embedded in a
mucilaginous pulp contained inside a pod. Pods are developed from the fertilized
owers that appear out of the bark on the stem or the trunk of a cocoa tree (Kosman
and Klaus 2008). Raw beans of the Forastero variety are violet in color, producing
a strong cocoa avor on proper processing, while the color of raw Criollo beans is
white, ivory, or pale purple, and they produce weak but more aromatic avor of
cocoa than that of the other two varieties (Gerasimov 2000). Moreover, the Criollo
beans are bigger and rounder in shape and have a low fat content in comparison to
the Forastero beans. Although the Criollo and Trinitario varieties are costlier than
Forastero, they are having high market value due to the “ne” nature of cocoa pro-
duced (Crutchley and Young 2012). However, the Forastero variety provides a sta-
ble and disease-free crop every year. Thus, it is preferred by most of the farmers
across the globe and constitutes up to 95% of the world production of cocoa
(Chunkto 2017). Varieties of Forastero (Amelonado, Amazon, and Hybrid cultivars)
are produced, almost exclusively in the West African belt.
2.2 Cacao Parts andTheir Bioactive Principles
2.2.1 Cocoa Pulp
The mucilaginous pulp surrounding the beans and its composition form the decid-
ing factor of the consequences of the fermentation step, being the actual substrate
for the fermentation of cocoa beans (Gerasimov 2000). The cocoa pulp is rich in
sugars (glucose, fructose, and sucrose) with a total of 10–15% sugar content in it.
There is a change in the ratio of glucose/fructose to sucrose with their degree of
maturity. The young, green immature pods consist of a higher proportion of sucrose
in it, while those ripened consist mainly of fructose (Boutrel and Koob 2004). The
composition of the main sugar components in terms of percentage is glucose,
5.4–6.6%; sucrose, with very small amount, less than 0.3%; and fructose, 6.3–7.4%
(Kakhia 2012). The pH ranges are low between 3.0 and 4.0, because of the presence
of citric acid (0.5–2%), some amount (less than 0.2%) of acetic acid, ethanol, and
lactic acid, especially in the fresh pulp (Tomita and Tsuchiya 2015).
M. Singh et al.

513
2.2.2 Cocoa Bean
The cocoa seed (fresh and unfermented form of the bean) can be divided into two
main parts—the testa or the seed coat (the outer part) covering the pod embryo (the
inner part with germ) and cotyledons contained inside the testa. The testa is imper-
meable to large molecules but can allow smaller molecules such as acetic acid and
ethanol to permeate it (http://www.uq.edu.au/_School_Science_Lessons/CocoaProj.
html#1.0; Langer 2004). The cocoa seed comprises an approximate of 30–32% fat,
32–39% water, 8–10% proteins, 4–6% starch, 2–3% cellulose, 2–3% sugar (sucrose
content), 1% acids (like citric, oxalic, and malic acid), 5–6% polyphenols, 4–6%
pentosans, 0.2–1% caffeine, and 1–3% theobromine. The three major groups of
polyphenols as illustrated in Forastero beans are procyanidins (58%), catechin
(37%), and anthocyanins (4%) (Langer 2004). (−)-Epicatechin is the main catechin
constituting up to 35% of the total polyphenol content (Murthy 2012; Kim etal.
2014; Batista etal. 2016; Baharum etal. 2016). The blue-violet color of these beans
is due to the presence of anthocyanins. Criollo seeds contain very few or no antho-
cyanins, which however are found signicantly in larger quantity in the other two
varieties of Forastero and Trinitario. Criollo seeds have higher amount of caffeic
acid rather than the other two subgroups of cocoa (Benson 2005; Elwers etal. 2009;
Batista etal. 2016).Bioactive constituents of cocoa and their pharmacological prop-
erties are described in (Table 2).
Table 2 Bioactive constituents of cocoa
Chemical class
Bioactive
component Therapeutic efciency References
Methylxanthines Caffeine,
theobromine,
theophylline, phenyl
ethylamine
Catabolism of nucleic acid and
nucleotides, psychoactive
effect due to blockage of
adenosine receptors
Holt etal. (2002)
Phenolic acid Ferulic acid, caffeic
acid, benzoic acid,
caffeoyl, aspartic
acid
Antioxidative, anti-
inammatory, antihepatotoxic,
antibacterial, antiviral,
antiallergenic, cardioprotective
(Vardanyan and
Hruby 2016); Lee
etal. (2008); Katz
etal. (2011)
Stilbenes Resveratrol Anticarcinogenic Lee etal. (2008)
Flavonols Quercetin Antioxidative, anti-
inammatory, inhibit lipid
peroxidation, regulate immune
responses
Martínez-Pinilla
etal. (2015)
Flavan-3-ols Catechin and
epicatechin,
procyanidins B1,
B2, B3, B4, B5, C1,
D
Prevent lipid oxidation through
interaction between lipid-
forming membranes, skin
healing, improve dermal blood
ow
Ishaq and Jafri
(2017)
Anthocyanins α and β cyanidin Antioxidative property Martínez-Pinilla
etal. (2015)
Benets ofTheobroma cacao andits Phytocompounds asCosmeceuticals

514
2.3 Primary Manufacturing andProcessing ofCocoa
The cocoa plant comprises an enormous range of benecial and therapeutic compo-
nents, whose content and bioactive moieties are altered during the process of roast-
ing, fermentation, and drying of cocoa seeds. The characteristic taste and avor of
“cocoa” is obtained after its fermentation, drying, and roasting which remove the
astringent, unpleasant taste of the raw cocoa. The initial or primary steps in its pro-
cessing comprise harvesting, breaking the pods, fermenting, and drying the raw
cocoa (Oracz etal. 2014; Lee 2015; Dang and Nguyen 2019). The last two steps are
commonly known as “curing.” Various biochemical processes essential for the
development of avor and taste in the beans are initiated during the process of fer-
mentation, continuing the same in the drying step (Momaya etal. 2015). Removal
of the pulp embedding the beans is yet another purpose of fermentation, which
would otherwise hinder the beans from drying to the optimum level (microbiologi-
cal stable water content) (David 2013; Baharum etal. 2016; Dang and Nguyen 2019).
Harvesting of the ripe pods is done by cutting down the fruits using different
knives. A cutlass knife is used for harvesting the pods that are within reach, while
pods present on higher branches of the cocoa tree are reaped using special harvest-
ing knives attached to long poles (Jordan 1981). This practice is very common
among many cocoa-producing countries all over the world including Ghana, where
the pods are harvested a few days ahead of their transportation to the site of han-
dling, i.e., farms. In order to achieve a faster fermentation, it is advisable to store the
pods for some days before cutting them open. This would allow a rapid increase of
temperature during the process of fermentation, favoring the conversion of sucrose
into glucose (Prausnitz etal. 2004). The pods are cut open using a cutglass knife or
any other more suitable tool, and later the beans are dropped out as shown in Fig.2.
3 The Role ofCocoa inDermal Health
andCosmeceuticals Applications
The last few decades has seen a rise in the interest, sustained by a wide range of
experimental and epidemiologic surveys conducted toward the favorable effects of
the phenolics present in the food consumed by us in our daily meals (Cory etal.
2018). It has been demonstrated that the avonols found in cocoa are more potent as
compared to the polyphenols found in other foods (Kim etal. 2014). Cocoa avo-
nols are powerful inhibitors of free radicals, capable of inhibiting lipid peroxida-
tion, intercepting and neutralizing ROS, and, hence, retaining the integrity and
elasticity of the cells. The structure of these avonols is pivotal in contributing to
their inhibitory effects—phenolic quinoid tautomerism and the delocalization of
electrons over the aromatic system aid in ROS scavenging. The aromatic rings help
in the direct neutralization of free radicals as well as the chelation of metal ions like
Fe2+ and Cu+ which promote ROS formation (Lee etal. 2006; Scapagnini et al.
2014). Moreover, the high bioavailability of cocoa leads to increase in the inhibition
capability of the blood serum with its intake and protects the epithelial tissue from
M. Singh et al.

515
oxidative stress from ROS. Apart from their free radical quenching activity, the
cocoa polyphenols are responsible for its ability to cause interference at the molecu-
lar level using various inhibitory enzymes, along with cocoa avonoids such as
NADPH (nicotinamide adenine dinucleotide phosphate) oxidase, xanthene, AA
kinases, and other macromolecular kinases (Campbell and Young 2015). The over-
expression of some extremely protecting inducible genes concerned in cellular
stress reactions are upregulated by cocoa avonols such as the initiation of the Nrf2
signaling pathway (nuclear factor erythroid 2-related factor 2), which is a key regu-
lator of cellular inhibitor responses (Fig.3) (Lee etal. 2006; Scapagnini etal. 2014).
Nrf2 is accountable for controlling the expression of genes that encrypt antioxidant
and detoxifying proteins like NAD(P) quinone oxidoreductase, GSS (glutathione
synthetase), GST (glutathione S-transferase), and HO-1 (heme oxygenase-1). Out
of the genes activated by Nrf2, there have been several studies on the role of HO-1in
protecting tissues against necrobiosis. Furthermore, there are plenty of other proper-
ties that avonoids contain, including the skin protective and healing abilities,
immune-regulatory properties, and benecial effects on vascular endothelium,
medicinal, and anti-platelet activity. The epicatechin content of cocoa is mainly
accountable for its promising impact on vascular epithelial tissue that results in
acute as well as chronic upregulation of nitric oxide gas production (NO) (Scapagnini
etal. 2014).
Fig. 2 Manufacturing processes of cocoa beans
Benets ofTheobroma cacao andits Phytocompounds asCosmeceuticals

516
The phenomenon of nitric oxide production is the supreme examined endothelial
function associated with cocoa in the last decade, with reports that cocoa polyphenols
cause remarkable growth in plasma concentrations of NO (Scapagnini etal. 2014).
They enhance the activity of endothelial nitric oxide synthases (eNOS) in cells which
leads to the inhibition of arginase along with NADPH oxidase, further lowering the
superoxides levels and eventually causing an increased production of NO. Cocoa
extract contains procyanidins which serve as mitogen-activated protein kinase (MEK)
as well as matrix metalloproteinase (MMP) blockers and also cause the suppression
of pro-MMP-2 and human vascular smooth muscle cells (VSMCs) migration (Manach
etal. 2005). Reduction of neoplastic gangrene factor or tumor necrosis factor (TNF)-α
and white corpuscle chemoattractant supermolecule or monocyte chemoattractant
protein (MCP)-1 was observed upon administration of cocoa extract (Kang et al.
2008), presumably due to RNA expression of certain mediators. As a result, when a
reaction between ROS, RNS, dietary phytochemical compounds, other oxidants, and
the redox reactive cysteine in KEAP1 (Kelch-like ECH-associated protein 1) occurs,
Nrf2 is released from KEAP1 which allows the translocation of Nrf2 into the nucleus.
Once inside the nucleus, it dimerizes with the MAF protein and binds to ARE located
in the phase II promoter and antioxidative genes, which triggers the transcription of
ARE-regulated genes (Fig.3) (Scapagnini etal. 2014).
The term cosmeceuticals was initially used by Raymond Reed, foundation mem-
ber of US Society of Cosmetics Chemist in 1961, and later by Dr. Albert Klingemann
in the year 1984 to refer to the substances that have each cosmetic and therapeutic
advantages (Tomita and Tsuchiya 2015). Hence, cosmeceuticals are seen as
cosmetic- pharmaceutical hybrids meant to boost health and wonder through
Oxidative and
electrophilic stimuli
Phytochemical
(cocoa) phenolic
acids
Nrf2 Keap1
cytosol
nucleus Nrf2 Maf
ARE
Antioxidant and
Phase II enzymes
NQO1
GST
GPX
Catalase
HO-1
Fig. 3 Schematic presentation of the Nrf2 pathway
M. Singh et al.

517
ingredients that inuence the skin’s biological texture and performance. Recently,
modern trend in the eld of beauty and fashion is largely directed toward natural
herb-based cosmetics over the synthetic or chemically derived ones. Further, plants
are generally used for the development of novel medications especially for cosme-
ceutical applications. There is a large variety of cosmetics products that are designed
and developed primarily based upon Indian herbs like Aloe vera, Calendula, laven-
der, jojoba, chamomile, Geranium, cocoa, basil, and many more. Besides their tra-
ditional or conventional use, as documented in the ancient scriptures, trials have
also been conjointly done on many personal care products which are among the
top-selling natural product-based cosmeceuticals in commercial market (Scapagnini
etal. 2014). The demands of these herb-based products are on all-time high as they
support natural enhancers and healers with negligible side effects.
The aging of the skin involves both intrinsic and extrinsic causes making the
process an advanced phenomenon. Though we have no control over the intrinsic
mechanisms of skin aging, because of it being more or less an inevitable process, we
can prevent the extrinsic aging of skin to a great extent by the efcient use of bioac-
tive compound-based cosmeceuticals as it is caused by harmful exogenous environ-
mental conditions (Li et al. 2005; Kim et al. 2014; Scapagnini et al. 2014).
Photoaging, a type of extrinsic skin aging, occurs due to the photo-oxidative dam-
age caused by the sun’s rays, mainly the ultraviolet radiation (Fig.4). A major effect
of the harm brought about by the UV rays is the photochemical overrun of ROS
which leads to the induction of a molecular cascade that activates inammation,
further leading to the acceleration of physiological aging and dermal/epidermal
degeneration (Biaggioni and Robertson 2009; Wallace 2012; Kim etal. 2014). The
UV rays also generate ROS and RNS which are responsible for damaging critical
cellular components such as DNA, lipids, and proteins and affect the functioning of
AGEING
decreased antioxidant
defence
UVR
increased antioxidative
stress
mitochondria
mt DNA
damaged respiratory chain
protein/lipid
oxidation collagen
disorganization
MMP
cytokines
nucleus
organelle
dysfunction
accumulation of
mutation
DNA
Altered gene activity
(ERK/NF-kβ/JNK/p38/AP-1)
increased
ROS
production
Fig. 4 Molecular mechanism relevant to skin antiaging
Benets ofTheobroma cacao andits Phytocompounds asCosmeceuticals

518
certain signaling molecules including MAPKs (mitogen-activated protein kinases),
NF-κβ (nuclear factor-kβ), inammatory cytokines, and AP-1 (activator protein-1)
(Fig.4) (Lee etal. 2006). Overexposure to these radiations reportedly causes cuta-
neous malignancy, which includes non-melanoma skin cancers, the commonest
type of dermal neoplasm (Scapagnini et al. 2014). The inammatory responses
associated with these processes, however, are triggered by the same enzymes that
induce the production of other mediators—LOX (lipoxygenase) and COX (cyclo-
oxygenase). Many polyphenols including cocoa possess inhibitory, immunomodu-
latory, and DNA repair properties (Lee etal. 2006). It has been reported in many
studies that the routine usage of natural polyphenols provides security against
actinic radiation and subsequent photoaging (Petruk etal. 2018). There is sufcient
data from cellular studies offering proof that the oral as well as local application of
cocoa polyphenolic extracts, especially those from the avonol family, can bring
about effective photoprotection (Fig.4). There have been other studies too explor-
ing the protective action of cocoa upon its direct application to the skin. A number
of parameters related to the physical properties of the skin and its tone such as col-
lagen I, III, and IV and glycosaminoglycan are affected by the topical application of
cocoa polyphenols. Furthermore, invivo studies on human skin have also shown
strong antioxidant, anti-inammatory, photo-protective, and chemo-preventative
effects of cocoa upon its oral consumption (Texter etal. 2017). Lastly, all such nd-
ings ensure the antiaging and chemoprotective efcacy of cocoa polyphenols. There
are many commercially viable products available that are particularly formulated
and designed for transdermal application and oral consumption for almost all types
of dermal problems (Rehman and Zulfakar 2013; Chunkto 2017). About 90% of
non-melanoma skin cancers are closely related to its ultraviolet (UV) radiation
exposure from the sun (Surdu etal. 2013). The basal cell cancer (BCC) is the most
typical and common variety of skin cancer that occurs in 4.3 million people in the
USA every year. The squamous cell carcinoma (SCC) comes second in the list of
the most common form of skin cancer, affecting more than one million people
within the USA every year and resulting in more than 15,000 deaths (Wallace 2012).
4 Conclusion andFuture Perspectives
Cocoa is a vital source of nutrients to the skin. Its application in the cosmeceuticals
industry has not only grown rapidly in the last few years, but has also gathered a
strong, dedicated consumer base owing to the plethora of benets that cocoa offers.
Cocoa is not just a food ingredient but is also a safe and effective ingredient in skin
care products. Chocolate, a preparation of roasted and ground cacao seeds, is a rich
source of polyphenols and has a high quantity and quality of antioxidants as com-
pared to other food products. The antioxidants contained in cocoa act as antiaging
agents by delaying the signs of aging. Their active metabolizing effects help burn
down fat, reducing the extra pounds. Cocoa also has a psychologically stimulating
effect. Cosmeceutical companies that have incorporated cocoa into their products
state that the compound has shown positive results, whether it was used as the sole
M. Singh et al.

519
ingredient or in combination with other compounds like vanilla or mint. As dis-
cussed in this chapter, the immense therapeutic abilities of cocoa due to its antioxi-
dant contents, specically avonoids, have made it one of the top-rated cosmeceutical
products in the skin care market. The presence of its many phytoconstituents like
methylxanthines, peptides, and micronutrients could enhance the observed health
effects, but other factors such as bioavailability, antioxidant status, and state of sub-
jects’ being still need detailed exploration. This review opens new frontier on the
health benets of methylxanthines, peptides, and micronutrients in cocoa and
cocoa-based products. Health benets of these components could be explored in
short- and long-term studies and among healthy and disease-state subjects. Also,
there is an excellent demand for prime quality cocoa beans. Thus, to ensure the
future sustainability of cocoa production, future analysis ought to target the event of
improved cacao tree varieties that may both tolerate dynamic climates and meet the
increasing quality criteria demanded by the chocolate trade. Implementation of
recent molecular tools in cacao tree biotechnology research can undoubtedly be an
integral part of this method.
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