The Stem Cell Secret in Your Chocolate: How Cacao Supports Healing and Longevity
- ketogenicfasting
- Mar 18, 2023
- 7 min read
Updated: 6 days ago
In this blog post, we’re exploring a fascinating connection between a powerful natural food—cacao—and the body’s stem cells. Specifically, we’ll look at how cacao may help mobilize stem cells stored in the bone marrow to travel to areas of the body in need of repair. This remarkable process could support faster healing and regeneration, even as we age.
But before we dive into the potential of cacao, let’s first understand what stem cells are, how they function, and their vital role in aging.
What Are Stem Cells?
Stem cells are the body’s raw materials—the foundational cells from which all other specialized cells are created. During early human development—specifically at the sperm and egg stages—our bodies are composed entirely of these original, primordial stem cells.
Embryonic stem cells are derived from embryos that are 3 to 5 days old. At this stage, the embryo is referred to as a blastocyst, containing about 150 cells. As we develop, the body stores millions of stem cells in the bone marrow, a reserve it draws from throughout life.
According to research published in the British scientific journal Nature, the human body, which contains roughly 37.2 trillion cells, holds an estimated 50,000 to 200,000 adult stem cells. These adult stem cells have the unique ability to differentiate into one of over 220 types of cells in the human body.
Fascinating Facts About Stem Cells
Under the right conditions—either within the body or in a laboratory—stem cells divide and form what are known as daughter cells.
These daughter cells either remain as stem cells or become specialized cells through a process called differentiation. These can include blood cells, brain cells, heart muscle cells, liver cells, or bone cells.
No other cell type in the human body has the natural capacity to generate new types of cells. This regenerative ability is exclusive to stem cells, making them a vital key to healing and longevity.
In our next section, we’ll explore how cacao—yes, the very thing chocolate is made from—may play a supportive role in stem cell activity, especially when it comes to repairing damage and slowing the effects of aging.
When a stem cell divides, the resulting two daughter cells can take one of three paths:
Both may remain as stem cells,
One may remain a stem cell while the other becomes a more specialized (differentiated) cell, or
Both may become differentiated cells.
What determines the balance between these types of divisions—how the body maintains a stable pool of stem cells in each tissue—is still not fully understood.
Over time, these remarkably versatile cells play countless vital roles: they help your bones, muscles, and brain develop, repair damaged tissue, and replace dying or dysfunctional cells. But there’s a catch—we're born with a limited supply of stem cells. While it’s difficult to pin down an exact number, researchers estimate that each person may have millions of adult stem cells—millions of potential cell repair agents working quietly every minute of your life.
However, after birth, the number of undifferentiated stem cells declines sharply. And once your body's reservoir of stem cells is significantly depleted, there’s no easy way to replenish them. This decline is one of the key factors behind what we recognize as aging.
As your stem cell supply dwindles, your body’s ability to repair and regenerate weakens. You might notice that your skin begins to sag, cuts and fractures take longer to heal, and your overall strength, vitality, and mental clarity begin to fade.
The Aging of Stem Cells
As the human body ages, so do the stem cells stored in the bone marrow. Over time, these cells gradually lose their ability to differentiate into various cell types, which directly impacts the body’s capacity to repair damaged tissues. For instance, when the liver is damaged due to excessive alcohol consumption, or when the skin is wounded by a cut or scrape, stem cells are mobilized—rushing from the bone marrow to the injury site to initiate repair. However, this regenerative ability weakens as stem cells age.
Why Stem Cells Deplete and Deteriorate with Age
There are four main reasons stem cells become depleted and less effective over time:
1. Your Environment
The quantity and quality of stem cells in the body at any given age is influenced heavily by both internal and external factors. Harmful elements such as:
Pollution, radiation, and poor-quality food
Hormonal imbalances, metabolic issues, and chronic stress
Illness, infection, and substance abuse
...all place a heavy burden on the body’s repair mechanisms. The more damage your body endures, the more stem cells are consumed, accelerating their depletion.
2. Natural Aging
Aging naturally reduces the effectiveness of stem cells due to cumulative DNA damage and telomere shortening. This is why a teenager’s broken bone can heal in a fraction of the time it takes a senior’s.
As stem cells age alongside the body, their ability to self-repair and maintain DNA integrity diminishes. This can lead to unhealed injuries, structural breakdowns (like spinal curvature), a higher risk of cancer, and the visible signs of aging—wrinkles, slowed healing, and frailty.
3. Extensive Use
Each person is born with a limited “reserve” of stem cells. The more frequently you use them, the faster they diminish.
Athletes are a prime example: while they often enjoy enhanced muscle growth, faster nerve response, and accelerated healing, they also tap heavily into their regenerative reserves. This explains why many professional athletes seek stem cell therapies to replenish what’s been used.
4. Your Genetics
Just as some people are born into wealth, others are born with a genetic abundance of stem cells. These individuals may enjoy long, healthy lives despite poor habits, thanks to a naturally high regenerative capacity.
On the other hand, those born with fewer stem cells may need to be more disciplined, relying on a healthy lifestyle to preserve what they have. Fortunately, most of us fall somewhere in between, where genetics and lifestyle choices work hand in hand.
What Are Polyphenols?
Polyphenols are powerful plant-based compounds found in a variety of foods including fruits, vegetables, herbs, spices, tea, dark chocolate, and wine. Known for their antioxidant and anti-inflammatory properties, polyphenols help combat chronic inflammation—a major driver of aging and stem cell depletion.
Dark chocolate, particularly raw cacao, is one of the richest sources of polyphenols. These compounds help neutralize free radicals, reducing cellular damage and lowering the risk of conditions like cancer, diabetes, and cardiovascular disease. By lowering oxidative stress, polyphenols may also help reduce the excessive demand on stem cells for tissue repair. Cacao is also an excellent source of magnesium, further supporting cellular function.
The Four Main Categories of Polyphenols:
Phenolic Acids– Represent around 30% of all polyphenols– Found in: fruits, vegetables, whole grains, and seeds
Polyphenolic Amides– Found in: chili peppers and oats
Other Polyphenols– Found in: red wine, berries, turmeric, flaxseeds, sesame seeds, and whole grains
Flavonoids– Represent about 60% of all polyphenols– Include compounds like quercetin, kaempferol, catechins, and anthocyanins– Found in: apples, onions, red cabbage, and cacao
Cacao Flavanols: A Unique Class of Nutrients
Among the various flavonoids, there’s a notable subgroup called flavanols—and the flavanols found in cacao are truly in a class of their own. These powerful phytonutrients are unique to cacao beans and have been studied for their remarkable effects on cardiovascular health, brain function, and cellular repair.
Cacao vs. Cocoa: What’s the Difference?
You’ve probably noticed that some chocolate products are labeled “cacao” (like cacao nibs), while others are labeled “cocoa” (such as cocoa powder). So, what’s the difference?
The distinction lies mainly in how the beans are processed:
Cacao typically refers to products made from raw or minimally processed cacao beans (which are technically seeds).
Cocoa refers to cacao that has been roasted and processed—often ground into a fine powder and sometimes alkalized (also called "Dutch-processed").
While the terms are used interchangeably in marketing, the real factor to consider is flavonoid content and product purity. Both cacao and cocoa can be incredibly nutrient-dense, but the more minimally processed the product, the higher the likelihood it retains its beneficial flavanols. Also, steer clear of products with added sugars, fillers, or dairy—these can cancel out the health benefits.
Choose Dark Chocolate Wisely
Dark chocolate that contains 80% cacao or higher is rich in antioxidants and nutrients that can support your immune system, heart health, and even cognitive function. However, a word of caution: not all dark chocolate is created equal.
The processing methods used to transform cacao into chocolate—like fermentation, roasting, and alkalization—can significantly reduce the flavanol content. So while that dark chocolate bar might taste great, its health benefits may be compromised if it's been overly processed.
Pro tip: Look for chocolate that clearly states it’s “high in flavanols,” is made with minimal ingredients, and has no added sugars.
Dark Chocolate Is One Of The Best Foods For Improving The Stem Cell Response.
Researchers at the University of California, San Francisco conducted a study to investigate whether a cocoa beverage rich in flavanols (750 mg daily) could positively impact stem cell activity and vascular health in adults with coronary artery disease. At the end of the 30-day trial, results showed that participants who consumed the high-flavanol cocoa drink had twice the number of circulating stem cells in their bloodstream compared to those who consumed a low-flavanol version. This remarkable finding suggests that cocoa flavanols may play a significant role in supporting cardiovascular repair and regeneration.
The high-flavanol group also showed a major improvement in endothelial function —endothelial cells form the barrier between blood vessels and tissue and control the flow of substances and fluid into and out of a tissue cells. They line blood vessels, assist with the kidney's filtration of waste products into urine, release of hormones by the glands, the movement of immune cells, and the tightening or dilating of blood vessels in response to hormones like adrenaline— as measured by a 47% increase in flow mediated vasodilation (artery flexibility) relative to the low-flavanol group. You can read the study here.
William W. Li, MD is one of the leading proponents of cacao as a nutritious super food. He recommends to drink two cups of dark, hot chocolate as the best way to get your daily dose of cacao, which can actually double the number of stem cells flowing in your bloodstream at any given time. In his book titled “Eat to Beat Disease,” Dr. Li writes “Your immune cells are regenerated every seven days, so if your stem cells disappeared, you’d likely die of an infection soon after.”
Dr. Li talks about cacao, stem cells, and healing the body through food in this video interview below (proceed to 13-minute mark on the video to hear about stem cell recruiting foods).
Well, we agree with Dr. Li. We recommend that you enjoy your dark chocolate daily. It is great for you!
A couple of other articles worth reading: Your brain on chocolate
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