Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate

Abstract

The medicinal use of cacao, or chocolate, both as a primary remedy and as a vehicle to deliver other medicines, originated in the New World and diffused to Europe in the mid 1500s. These practices originated among the Olmec, Maya and Mexica (Aztec). The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology. Early colonial era documents included instructions for the medicinal use of cacao. The Badianus Codex (1552) noted the use of cacao flowers to treat fatigue, whereas the Florentine Codex (1590) offered a prescription of cacao beans, maize and the herb tlacoxochitl (Calliandra anomala) to alleviate fever and panting of breath and to treat the faint of heart. Subsequent 16th to early 20th century manuscripts produced in Europe and New Spain revealed >100 medicinal uses for cacao/chocolate. Three consistent roles can be identified: 1) to treat emaciated patients to gain weight; 2) to stimulate nervous systems of apathetic, exhausted or feeble patients; and 3) to improve digestion and elimination where cacao/chocolate countered the effects of stagnant or weak stomachs, stimulated kidneys and improved bowel function. Additional medical complaints treated with chocolate/cacao have included anemia, poor appetite, mental fatigue, poor breast milk production, consumption/tuberculosis, fever, gout, kidney stones, reduced longevity and poor sexual appetite/low virility. Chocolate paste was a medium used to administer drugs and to counter the taste of bitter pharmacological additives. In addition to cacao beans, preparations of cacao bark, oil (cacao butter), leaves and flowers have been used to treat burns, bowel dysfunction, cuts and skin irritations.

Use of dark chocolate for diabetic patients: a review of the literature and current evidence

“…Dark chocolate is one such food and, historically, chocolate was used for healing purposes [6]. Foods and beverages made from beans from the Theobroma cacao tree have been consumed by humans since at least around 500 AD [7].…”

Repression of calcitonin gene-related peptide expression in trigeminal neurons by a Theobroma cacao extract

“…Cocoa bean preparations were first used by the ancient Maya and Aztec civilizations of South America to treat a variety of medical ailments involving the cardiovascular, gastrointestinal, and nervous systems (Dillinger et al, 2000). In addition, cocoa was documented to be beneficial in the treatment of general and abdominal pain, toothache, and pain associated with joints (rheumatism).…”

Anticancer Agents from Non-Edible Parts of Theobroma cacao

“…Based on the scientific name of Theobroma, Theo is meaning "food" and Broma is meaning "gods" [2,3]. More than 100 medicinal uses for cocoa were described in manuscripts produced from over 3000 years ago to the present and cocoa has been used to treat anemia, mental fatigue, tuberculosis, fever, gout, kidney stones, and even poor sexual appetite [4]. Cocoa phytochemical contained various health effects, including improved heart function, relief of angina pectoris, and stimulant of the nervous system, facilitated digestion, improved kidney and bowel function [4].…”

“…More than 100 medicinal uses for cocoa were described in manuscripts produced from over 3000 years ago to the present and cocoa has been used to treat anemia, mental fatigue, tuberculosis, fever, gout, kidney stones, and even poor sexual appetite [4]. Cocoa phytochemical contained various health effects, including improved heart function, relief of angina pectoris, and stimulant of the nervous system, facilitated digestion, improved kidney and bowel function [4]. Recent investigation on Panama's Kuna Indian population revealed that Kuna Indians living on the islands, and heavy consumers of cocoa, had significantly lower rates of heart disease, cancer, and diabetes mellitus compared to those on the mainland, who do not consume cocoa [5].…”