Benefits of Theobroma cacao and its phytocompounds as cosmeceuticals

Abstract

Theobroma cacao (family Sterculiaceae) is subclassified as Criollo, Forastero, and Trinitario, and more commonly known as cocoa. It is originated from the cultural civilizations of Aztec and Mayan. Cocoa finds its uses in a number of applications related to cosmeceuticals, specifically owing to their antioxidant properties managed by its phytocompounds. The essential constituent of cocoa extract includes theobromine (3, 7-dihydro-3, 7-dimethyl-1H-purine-2, 6-dione), which belongs to methylxanthine class of alkaloid molecules, along with caffeine and theophylline. The polyphenols present in cocoa effectively enhance skin health by their active free radical scavenging activities and protect the skin from premature aging. The butter derived from cocoa seeds contains large quantities of essential fatty acids and phytosterols, which may restore the elasticity of the skin and treat infectious dermal disorders like dermatitis and eczema. The cocoa butter also provides a broad-spectrum protection from UV-A and UV-B radiation effects along with endogenous photoprotection owing to its high antioxidant and anti-inflammatory properties. Due to its soft and creamy consistency, cocoa butter works as an excellent stabilizer for emulsions, and thus finds a wide range of applications in the making of moisturizing, soothing, regenerating, and antiaging cosmetic products. The polyphenols present in T. cacao have been further reported to prevent and inhibit the initiation and progression of dermal cancers. By modulating the levels of reactive oxygen species in the cells, it regulates the proliferation, survival, and apoptosis of cancer cells and retards their growth. In this chapter, the cosmeceutical efficiency of T. cacao along with its other dermal therapeutic potentials is focused and analyzed along with its molecular mechanisms.