Cocoa Epicatchins and Quercetin
Cocoa is the seed of the cocoa tree, Theobroma cacao. It is thought to have been originally cultivated 3,000 years ago by the original inhabitants of Central and Northern South America. Columbus in his travels was introduce to cocoa and brought it to Spain about 1502 and then it reached France in the 17th century and England in the 18th century and chocolate produced from the beans in 19th century. Cocoa is rich in flavonol antioxidants of the polyphenol class. Predominant molecules known to be connexin-enhancers are epicatchins and quercetin. Flavanoid amounts have been calculated for various cocoa products and from highest to lowest amounts are: Natural cocoa powders, unsweetened baking chocolates, alkalinized (dutched) cocoa powder, Dark chocolate, semisweet chocolate baking chips, milk chocolate.
Epicatchins and quercetin are associated with benefits for heart disease and cancer. Additionally, these flavonols have been shown to help combat prostatitis, cataracts, bronchitis, asthma, various allergies and inflammatory disorders.
Dark Chocolate Sauce
This recipe is adapted from Epicurious.com. Enjoy over your favorite frozen treat such as sorbet or Soy Delicious or pour over fruit for a healthy dessert.
2 tbsp Smart Balance butter 1/3 cup water or brewed coffee 1/2 cup packed dark brown sugar 1/2 cup natural unsweetened cocoa powder 1/8 tsp salt 1/2 teaspoon vanilla
In a heavy saucepan heat water or coffee with brown sugar over medium heat, whisking until sugar is dissolved. Add cocoa powder and salt, whisking until smooth. Add butter (smart balance) and vanilla, whisking until butter is melted. Serve sauce warm. The sauce will keep for one week, covered and refrigerated.
Makes about one cup of sauce.