Theobroma cacao, commonly known as cacao tree, was probably first found and cultivated around A.D. 250-900 by the ancient Mayans in Central America, especially México. From the 12th to 16th centuries, the Aztec`s elites drank chocolate derived from cacao beans and offered chocolate to Aztec gods. T. cacao is taken from the Greek words: Theo (God) and Broma (drink). The "drink of the Gods" reflects the high esteem in which this fruit was held throughout antiquity. The leaves, seeds, fruits, petioles, flowers, and stem bark of the cocoa tree contain several chemical constituents. Extracts from each part of the plant are used to treat anxiety, depression, fatigue, fever, coughs, kidney stones, inflammatory disorders, cardiovascular diseases, and infections.

Cacao is extraordinarily rich in polyphenols. The cacao products contain higher antioxidant capacity and flavonoids per serving than tea or red wine. Also, it contains abundant phenolic antioxidants such as catechins, anthocyanidins, and pro-anthocyanidins. These chemical compounds effectively treat cancers, inflammation, aging, and viral infections by their antioxidant properties. Its solid extracts carry plenty of B vitamins such as niacin, pantothenic acid, thiamin, riboflavin, and vitamin B-6. These vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.