For the ancient cultures of the Americas, chocolate or cocoa was sacred plants. Its use began with the Olmecs around 1200BC and continued with Maya and Aztec. The Aztec restricted drinks made from cocoa seed to ceremonial use and consumption by high ranking adult males- priests, government officials and warriors.
Mesoamericans recognised the general properties of cocoa and used it to treat intestinal complaints to calm the nerves, and as a stimulant. Mixed with maize and other herbs, cocoa treated fever, shortness of breath, and heart palpitations. Cocoa flowers when ingested to treat fatigue; cocoa butter, the creamy fat in the beans, soothed burns, irritated skin and chapped lips. European explorers brought Cocoa and chocolate to Western cultures, where it became very popular as a delicacy and as a medical plant. Its assigned scientific genus name Theobroma means "food of the gods".
Today studies show that cocoa seeds contain more than 300 different chemical compounds. These include the stimulant caffeine as well as theobromine an alkaloid that has a calming effect on the brain and an energizing effect on the nervous system. Cocoa also contains compounds that tend to reduce depression and may induce a slight sense of euphoria as well as power powerful antioxidant compounds that may help protect against cancer and heart diseases. Some medical professionals even recommended a daily dose of about an ounce and a half of dark chocolate for its cardiovascular benefits.
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