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Cocoa Processed With Alkali

Also known as: Cocoa processed with alkali, Dutched cocoa, Dutch-process cocoa, Theobroma cacao

Overview

Cocoa processed with alkali, commonly known as Dutch-process cocoa, is derived from Theobroma cacao beans that have undergone an alkalization process, typically using an alkaline agent like potassium carbonate. This treatment neutralizes the natural acidity of cocoa, resulting in a darker color, milder flavor, and reduced bitterness compared to natural cocoa powder. While widely used in food products, beverages, and supplements for its sensory properties, the alkalization process significantly diminishes the content of beneficial flavanols and overall antioxidant capacity. Research indicates a substantial reduction, often by 60-90%, in these bioactive compounds. Despite this reduction, it retains some antioxidant properties, albeit at lower levels. The research on alkali-processed cocoa is moderate, with several analytical and some clinical studies examining its impact on bioactive compounds and health effects, though comprehensive systematic reviews specifically on its health benefits are limited.

Benefits

While natural cocoa is rich in flavanols linked to cardiovascular benefits, the alkalization process significantly reduces these beneficial compounds. Studies show that alkalized cocoa can lose up to 60-90% of its flavanol content and antioxidant capacity, thereby diminishing its potential health benefits. For instance, natural cocoa flavanols have been shown to improve flow-mediated dilation by 1.5-3% and reduce systolic blood pressure by 2-5 mmHg; these effects are considerably attenuated in alkalized cocoa due to lower flavanol levels. Although alkalized cocoa retains some antioxidants, higher doses are generally needed to achieve effects comparable to natural cocoa. Benefits are primarily studied in healthy adults and those at risk for cardiovascular disease, where flavanol intake can improve endothelial function and blood pressure. Acute improvements in vascular function can be observed within hours, while sustained cardiovascular effects require chronic supplementation over weeks to months. The evidence quality includes peer-reviewed analytical chemistry studies and some clinical trials, but specific meta-analyses on alkalized cocoa's health effects are scarce.

How it works

The health benefits of cocoa, primarily its cardiovascular effects, are attributed to its flavanol content. These flavanols act as potent antioxidants, scavenging free radicals and reducing oxidative stress. A key mechanism involves enhancing nitric oxide (NO) bioavailability, which leads to vasodilation and improved endothelial function. Flavanols activate endothelial nitric oxide synthase (eNOS), an enzyme responsible for NO production in blood vessels. This improved NO signaling contributes to better blood flow and reduced blood pressure. While natural cocoa effectively engages these pathways, the alkalization process chemically degrades flavanols, significantly reducing their concentration and, consequently, their ability to interact with these biological systems and molecular targets. This reduction in flavanol content also lowers their absorption and bioavailability.

Side effects

Cocoa processed with alkali is generally considered safe for consumption. Specific common side effects are not widely reported. Uncommon side effects may include mild gastrointestinal discomfort in individuals sensitive to cocoa components. Rare side effects, such as allergic reactions to cocoa, are possible. Due to its lower flavanol content compared to natural cocoa, the potential for drug interactions, particularly with anticoagulants (where flavanols can affect platelet function), is less significant. There are no specific contraindications for cocoa processed with alkali. However, individuals with caffeine sensitivity should exercise caution, as cocoa naturally contains caffeine and theobromine, which can cause stimulant-related effects like nervousness or sleep disturbances, especially with higher intake.

Dosage

For natural cocoa flavanols, studies suggest that doses ranging from 200-500 mg of flavanols per day are effective in providing health benefits. However, for cocoa processed with alkali, a specific minimum effective dose is not well-established due to its significantly reduced flavanol content. To achieve similar flavanol intake as natural cocoa, substantially higher amounts of alkalized cocoa would be required, potentially twice the quantity. There is no established maximum safe dose for alkalized cocoa; however, excessive consumption could lead to caffeine-related side effects due to the presence of caffeine and theobromine. Benefits can be observed with both acute and chronic intake. When consuming cocoa, it's important to note that the presence of milk may reduce flavanol absorption and overall antioxidant effects. Therefore, for maximal flavanol benefits, natural, non-alkalized cocoa is generally preferred.

FAQs

Is cocoa processed with alkali safe?

Yes, cocoa processed with alkali is generally safe for consumption. However, it contains significantly fewer beneficial flavanols compared to natural cocoa.

Does alkalized cocoa provide the same health benefits as natural cocoa?

No, the alkalization process substantially reduces the antioxidant and flavanol content in cocoa, which diminishes its potential health benefits, particularly those related to cardiovascular health.

Can you consume more alkalized cocoa to compensate for lower flavanol content?

Yes, consuming a larger quantity of alkalized cocoa, potentially twice the amount, may be necessary to achieve a flavanol intake comparable to that from natural cocoa.

Does milk affect cocoa benefits?

Yes, studies suggest that the presence of milk can inhibit the absorption of flavanols and reduce the overall antioxidant effects of cocoa.

Research Sources

https://www.consumerlab.com/answers/should-chocolate-processed-with-alkali-ingredients-be-avoided/processed-with-alkali/ – This ConsumerLab review indicates that alkalized cocoa is safe but generally contains lower levels of beneficial flavanols compared to natural cocoa. It notes that some alkalized products might retain higher flavanol levels, emphasizing the variability in commercial products.
https://pubmed.ncbi.nlm.nih.gov/18710243/ – This analytical study, published in the Journal of Agricultural and Food Chemistry, compared natural and alkalized cocoa powders. It found that alkalization significantly reduces flavanol content by 60-90% and substantially decreases antioxidant capacity, highlighting the impact of processing on cocoa's beneficial compounds.
https://www.vailhealth.org/news/chocolate-guilty-pleasure-or-innocent-health-food – This source discusses general cocoa benefits, noting that natural cocoa has approximately three times the antioxidants of milk chocolate. It implies that alkalized cocoa has fewer phytonutrients, suggesting that higher intake would be needed to achieve similar health effects as natural cocoa.
https://pubs.acs.org/doi/abs/10.1021/jf801670p – This publication, likely the full text of the Miller et al. 2008 study, provides detailed analytical data on the impact of alkalization on cocoa's flavanol content and antioxidant capacity. It confirms that the processing significantly degrades these beneficial compounds.