Raw Cambodia Cocoa Beans
New shipping starts as of 1 March 2021
Cambodia Cacao beans 🇰🇭 which we proudly call: Bunong Cacao
1kg bag -handpicked - $15 p/kg
History's first 🌏
By Bunong tribes 🙏🏽 & Khmer farmers
Anima® fermentation 👨🏾🌾
Trinitario x Forastero variety 🌳
Red volcanic soils 🌋 from the hilly province of Mondulkiri full of waterfalls and (wild) elephants
The polyphenol content of our whole fermented and dried cocoa beans is between 3000mg/100g (3%) and 5000mg/100g (5%).
One of the two general classes of polyphenols is flavonoids. Of these flavonoids, one of the most prominent ones in cocoa beans are flavanols, also called flavan-3-ols. These in their turn consist of epicatechin, catechin, and procyanidins.
Why are polyphenols so important for your health?
Many researchers agree that Cocoa polyphenols have very strong antioxidant properties. With various positive effects against several pathological disorders as a consequence, including cardiovascular disease, inflammatory processes, and cancer. Indeed, cocoa polyphenols induce coronary vasodilatation, increase endothelial NO concentrations to induce vascular relaxation, improve vascular function, and decrease platelet adhesion. Moreover, they decrease levels of LDL-cholesterol and its oxidation while increasing HDL-cholesterol. Polyphenols also have anti-inflammatory activity, especially against IBD, through the inhibition of different transcription factors and cytokines. These effects also produce chemopreventive effects on other chronic diseases such as cancer by inhibiting the growth of various cancer cell lines. Of special interest are the effects of polyphenols on colon cancer. Indeed, the protective effects of polyphenols against IBD prevent it from evolving into cancer. In addition, it has been demonstrated that polyphenols cause nonapoptotic cell death, blocking the cell cycle in the G2/M phase, which potentiates their antiproliferative effects. (read more in the brilliant scientific research article on hindawi.com