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Mibelle Biochemistry has sourced cocoa beans for their relaxation effects. According to the company, cocoa beans contain several “feel-good“ chemicals including anandamide, a lipophilic substance also naturally produced in the brain. With this information, it launched NanoCacao, a lipophilic fraction of cocoa beans encapsulated in a nano-emulsion.
The liposoluble fraction of cocoa bean contains anandamide, which is also naturally produced in our brain. Anandamide is a neurotransmitter that activates the same target as marijuana and thus stimulates mood. This neurotransmitter induces euphoria, regulates appetite and relaxes muscles. Anandamide binds to the cannabinoid receptors that are also present on certain skin cells.
The company reported the nano-emulsion to improve the smoothness of the skin’s micro-relief in vivo. Therefore, it can relax and smooth the skin leading to an improvement of the complexion. The product is available as NanoCacao (INCI: Theobroma cacao extract/Theobroma cacao (cocoa) extract (and) glycerin (and) lecithin (and) tocopherol (and) caprylic/capric triglyceride (and) phenoxyethanol (and) water (aqua)), a water-soluble cocoa bean lipophilic fraction encapsulated in a nano-emulsion, and NanoCacao O (INCI: Theobroma cacao extract /Theobroma cacao (cocoa) extract (and) tocopherol (and) caprylic /capric triglyceride), an oil-soluble cocoa bean lipophilic fraction.
Preparation of the two versions of cacao are prepared from the “Criollo” variety of cacao beans. This type, found in South America, is used only for high quality chocolate because of its extremely rich aroma and flavor. Cocoa fruit is opened and the beans start to ferment naturally, thus developing first aroma. After drying and cleaning, the fermented cocoa beans are roasted until they start to crack and develop their full aroma. Then the husk is removed and the cocoa beans are crushed into nibs. Cocoa nibs are then extracted in an inert oil to obtain NanoCacao O. The oil is then encapsulated in a nano-emulsion to obtain NanoCacao.
Chocolate history dates back to the ancient Mayan people of Central America. They made a thick rich liquid by roasting and grinding cocoa beans and mixing them in water with maize meal, vanilla and chili. Since the 19th century, Switzerland has become one of the world's leading chocolate manufacturers due to its breakthrough technique of chocolate processing and due to the stringent selection of raw materials.