Evidence supporting the use of: Chocolate liquor
For the health condition: Nervous Exhaustion

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Chocolate liquor, which is the pure, ground, roasted cocoa bean in liquid or semi-solid form, has a long history of use in various traditional medicinal systems, particularly in Central and South America. It has been used as a stimulant and restorative, with indigenous cultures and later European herbalists recommending chocolate preparations for “nervous exhaustion,” fatigue, and as a tonic. The rationale was largely based on the invigorating effects of theobromine and, to a lesser extent, caffeine—both naturally present in cocoa. These compounds are mild stimulants and can produce temporary alertness and a sense of well-being, which may have contributed to the traditional belief in chocolate’s restorative powers.

However, there is limited modern scientific validation for the use of chocolate liquor or cocoa preparations specifically for “nervous exhaustion,” a term that is itself somewhat antiquated and non-specific. Most available research focuses on chocolate’s effects on mood and cognitive performance, where some benefits have been observed, but the evidence is not robust or directly linked to the traditional concept of nervous exhaustion. In summary, chocolate liquor’s use for this condition is primarily rooted in tradition, with only modest support from scientific investigations into its mood- and alertness-enhancing components.

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