Cacao Powder Shows Promise in Rejuvenating Aging Skin

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A novel clinical trial and in vitro study tested the efficacy of cacao powder on skin rejuvenation and found promising results in skin moisturization and wrinkle reduction.¹ Cacao beans contain polyphenols and flavonoids, which have been associated with potential health benefits such as the improvement of cardiovascular functions and protection against oxidation.²

In previous studies, high-flavanol cacao beverages and powders significantly improved skin moisturization, transepidermal water loss, and skin elasticity while reducing wrinkles and skin roughness in participants.³ The outcomes of this trial align with what was previously reported in past studies.

The randomized, double-blind, placebo-controlled, parallel trial included 75 participants between the ages of 35 and 60 years with an average age of 47.87. Each qualifying participant had dry skin and wrinkles around the eyes with a skin grade of 4 or higher, as evaluated by a dermatologist. Initially, a total of 100 participants were recruited but scheduling conflicts led to a dropout rate of 20%. The remaining patients were split between the placebo group (n = 36) and the test group (n = 39).

Participants took a pill form of the cacao (4 g) or the placebo once a day with water for 12 weeks, equaling a total of 97 pills consumed. Assessments of skin moisture were taken at baseline (week 0) as well as at weeks 6 and 12. Skin moisture was evaluated using the Corneometer CM825 and skin wrinkles were assessed using phase-shift rapid in vivo measurement. These clinical trial results were combined with in vitro experiments.

There was a significant increase in facial moisture from baseline. In the placebo group, the moisture content increased by 1.62 ± 2.80% after 6 weeks and by 2.99 ± 4.44% after 12 weeks. Conversely, in the test group, moisture content increased by 2.52 ± 2.56% after 6 weeks and by 4.48 ± 3.64% after 12 weeks.

A similar trend in periorbital wrinkles was observed between groups (p < 0.05). The changes in wrinkles for the placebo group were −0.31 ± 22.11 after 6 weeks and 1.14 ± 23.20 after 12 weeks. In the test group, the changes were −6.66 ± 18.76 after 6 weeks and −9.92 ± 18.19 after 12 weeks. Increased expression of collagen type I protein and SERPIN B6 genes were noted in experimental findings, further contributing to the decrease in wrinkle appearance. This wrinkle regression efficacy of cacao powder is comparable to that of other widely used anti-wrinkle therapies.

Further lab results showed an increase in hyaluronic acid and hyaluronan synthases-2 expression and an upregulation of antioxidant enzymes such as glutathione peroxidase and superoxide dismutase, thus contributing to improved skin hydration and antioxidation. No adverse effects were reported in either group.

Future research should evaluate other skin characteristics such as elasticity, water retention, density, and thickness, and judge cacao’s full dosage potential in preventing photoaging.

“From these findings, we suggest that cacao powder has the potential to be developed as a comprehensive anti-photoaging product. Oral supplementation of cacao powder could be a promising prospect as a novel and accessible method of skin rejuvenation,” the authors wrote. “Future studies are necessary to ascertain the long-term efficacy and reverse reaction of cacao powder, as well as the potency of other cacao-based formulations, such as topical or injecting agents.”

References

1. Lee SG, Nguyen NH, Lee YI, et al. The Role of Cacao Powder in Enhancing Skin Moisture and Reducing Wrinkles: A 12-Week Clinical Trial and In Vitro Study. Curr Issues Mol Biol. 2024;46(11):12574-12587. Published 2024 Nov 6. doi:10.3390/cimb46110746

2. Febrianto NA, Wang S, Zhu F. Chemical and biological properties of cocoa beans affected by processing: a review. Crit Rev Food Sci Nutr. 2022;62(30):8403-8434. doi:10.1080/10408398.2021.1928597

3. Yoon HS, Kim JR, Park GY, et al. Cocoa Flavanol Supplementation Influences Skin Conditions of Photo-Aged Women: A 24-Week Double-Blind, Randomized, Controlled Trial. J Nutr. 2016;146(1):46-50. doi:10.3945/jn.115.217711