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Kola Nut Extract

  • Latin Name:   Cola Acuminata
  • Synonyms:   Arbre à Cola, Arbre à Kola, Bissey Nut, Bissy Nut, Cola acuminata, Cola nitida, Guru Nut, Gworo, Kola Nut, Kolatier, Noix de Cola, Noix de Gourou, Noix de Kola, Noix du Kolatier, Noix de Soudan, Noix du Soudan, Nuez de Cola, Soudan Coffee, Sterculia
  • Part of Used:   Seed
  • Specifications:   Caffeine 1-10% HPLC/Polyphenols 20% UV, THEO-DECAF 10% HPLC/Theobromine 20% HPLC, Caffeine 0.2% HPLC/Polyphenols 12% UV, Flavanol 3.5% HPLC, Epicatechin 1.35% HPLC, Catechins 0.5% HPLC/Theobromine 4-95% HPLC
  • Appearance:   Brown Yellow fine powder
  • Application:   Medicine, food additive, dietary supplement, sports nutrition
Email: info@nutragreen.co.uk

Product name

Kola Nut Extract

Latin Name

Cola Acuminata

Active ingredients



Arbre à Cola, Arbre à Kola, Bissey Nut, Bissy Nut, Cola acuminata, Cola nitida, Guru Nut, Gworo, Kola Nut, Kolatier, Noix de Cola, Noix de Gourou, Noix de Kola, Noix du Kolatier, Noix de Soudan, Noix du Soudan, Nuez de Cola, Soudan Coffee, Sterculia acuminata, Sterculia nitida.


Brown fine powder

Part used



Caffeine 1-10% HPLC/Polyphenols 20% UV, THEO-DECAF 10% HPLC/Theobromine 20% HPLC, Caffeine 0.2% HPLC/Polyphenols 12% UV,  Flavanol 3.5% HPLC, Epicatechin 1.35% HPLC, Catechins 0.5% HPLC/Theobromine 4-95% HPLC


500mg daily

Main benefits

Cardiovascular health, Anticholinesterase , Control HDL-cholesterol ,refreshing

Applied industries

Medicine, Sports nutrition , dietary supplement

What is Kola Nut Extract?

According to Wikipediab, The kola nut is the fruit of the kola tree, a genus (Cola) of trees that are native to the tropical rainforests of Africa. The caffeine-containing fruit of the tree is used as a flavoring ingredient in beverages, and is the origin of the term "cola".

Kola nut is a caffeine-containing nut of evergreen trees of the genus Cola, primarily the species Cola acuminata and Cola nitida.

The cocoa bean, also cacao bean or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.Cocoa fruit oval, length, seeds buried in the colloid pulp, usually 30 ~ 40 grains, ovate or elliptic, 1.8 2.6 cm long, 1-1.5 cm in diameter, each seed outside with white glue, seeds on the surface of the gum can remove fermentation. Every seed or cocoa beans, including sweeping the cotyledon and embryo surrounded by a skin outside. Cotyledon color from white to dark purple, different varieties of cotyledon color.

Chemical constituents of Kola Nut Extract

Kola Nut (Cocoa) contains oleic acid, linoleic acid, stearic acid, palmitic acid, protein, vitamin A, vitamin B1, B3, B5, B6, and vitamin D, vitamin E, minerals, calcium, magnesium, copper, potassium, sodium, iron, zinc, Cellulose; Polyphenols, including low polymers flavonoids substances, which are mainly flavanols - oligomers catechins, procyanidins and monomer and polymer tannins; Contain phenethylamine, theobromine, etc.

Benefits of taking Kola Nut Extract supplements:

1.Cardiovascular health

>Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans.

Sarriá B1, Martínez-López S2, Sierra-Cinos JL3, Garcia-Diz L3, Goya L2, Mateos R2, Bravo L2.


Cocoa manufacturers are producing novel products increasing polyphenols, methylxanthines or dietary fibre to improve purported health benefits. We attempt to explain the contribution of cocoa bioactive compounds to cardiovascular effects observed in previous studies, placing particular emphasis on methylxanthines. We focused on a soluble cocoa product rich in dietary fibre (DFCP) and a product rich in polyphenols (PPCP). Effects of regularly consuming DFCP (providing daily 10.17g, 43.8mg and 168.6mg of total-dietary-fibre, flavanols and methylxanthines, respectively) as well as PPCP (providing daily 3.74g, 45.3mg and 109.8mg of total-dietary-fibre, flavanols and methylxanthines, respectively) on cardiovascular health were assessed in two controlled, cross-over studies in free-living normocholesterolemic and moderately hypercholesterolemic subjects. Both products increased HDL-cholesterol concentrations, whereas only DFCP decreased glucose and IL-1β levels in all subjects. Flavanols appeared to be responsible for the increase in HDL-cholesterol, whereas insoluble-dietary-fibre and theobromine in DFCP were associated with the hypoglycemic and anti-inflammatory effects observed.

>Effects on peripheral and central blood pressure of cocoa with natural or high-dose theobromine: a randomized, double-blind crossover trial.

van den Bogaard B1, Draijer R, Westerhof BE, van den Meiracker AH, van Montfrans GA, van den Born BJ.


Flavanol-rich cocoa products have been reported to lower blood pressure. It has been suggested that theobromine is partially responsible for this effect. We tested whether consumption of flavanol-rich cocoa drinks with natural or added theobromine could lower peripheral and central blood pressure. In a double-blind, placebo-controlled 3-period crossover trial we assigned 42 healthy individuals (age 62±4.5 years; 32 men) with office blood pressure of 130 to 159 mm Hg/85 to 99 mm Hg and low added cardiovascular risk to a random treatment sequence of dairy drinks containing placebo, flavanol-rich cocoa with natural dose consisting of 106 mg of theobromine, or theobromine-enriched flavanol-rich cocoa with 979 mg of theobromine. Treatment duration was 3 weeks with a 2-week washout. The primary outcome was the difference in 24-hour ambulatory systolic blood pressure between placebo and active treatment after 3 weeks. The difference in central systolic blood pressure between placebo and active treatment was a secondary outcome. Treatment with theobromine-enriched cocoa resulted in a mean±SE of 3.2±1.1 mm Hg higher 24-hour ambulatory systolic blood pressure compared with placebo (P<0.01). In contrast, 2 hours after theobromine-enriched cocoa, laboratory peripheral systolic blood pressure was not different from placebo, whereas central systolic blood pressure was 4.3±1.4 mm Hg lower (P=0.001). Natural dose theobromine cocoa did not significantly change either 24-hour ambulatory or central systolic blood pressure compared with placebo. In conclusion, theobromine-enriched cocoa significantly increased 24-hour ambulatory systolic blood pressure while lowering central systolic blood pressure.

2. Kola Nut Extract and Prevents malignant glioblastoma proliferation

Theobromine, the primary methylxanthine found in Theobroma cacao, prevents malignant glioblastoma proliferation by negatively regulating phosphodiesterase-4, extracellular signal-regulated kinase, Akt/mammalian target of rapamycin kinase, and nuclear factor-kappa B.

Sugimoto N1, Miwa S, Hitomi Y, Nakamura H, Tsuchiya H, Yachie A.


Theobromine, a caffeine derivative, is the primary methylxanthine produced by Theobroma cacao. We previously showed that methylxanthines, including caffeine, have antitumor and antiinflammatory effects, which are in part mediated by their inhibition of phosphodiesterase (PDE). A member of the PDE family, PDE4, is widely expressed in and promotes the growth of glioblastoma, the most common type of brain tumor. The purpose of this study was to determine whether theobromine could exert growth inhibitory effects on U87-MG, a cell line derived from human malignant glioma. We show that theobromine treatment elevates intracellular cAMP levels and increases the activity of p38 mitogen-activated protein kinase and c-Jun N-terminal kinase, whereas it attenuates p44/42 extracellular signal-regulated kinase activity and the Akt/mammalian target of rapamycin kinase and nuclear factor-kappa B signal pathways. It also inhibits cell proliferation. These results suggest that foods and beverages containing cocoa bean extracts, including theobromine, might be extremely effective in preventing human glioblastoma.

3. TKola Nut Extract and uric acid nephrolithiasis

Theobromine inhibits uric acid crystallization. A potential application in the treatment of uric acid nephrolithiasis.

Grases F1, Rodriguez A1, Costa-Bauza A1.



To assess the capacity of methylxanthines (caffeine, theobromine and paraxanthine) to inhibit uric acid crystallization, and to evaluate their potential application in the treatment of uric acid nephrolithiasis.


The ability of methylxathines to inhibit uric acid nucleation was assayed turbidimetrically. Crystal morphology and its modification due to the effect of theobromine were evaluated by scanning electron microscopy (SEM). The ability of theobromine to inhibit uric acid crystal growth on calculi fragments resulting from extracorporeal shock wave lithotripsy (ESWL) was evaluated using a flow system.


The turbidimetric assay showed that among the studied methylxanthines, theobromine could markedly inhibit uric acid nucleation. SEM images showed that the presence of theobromine resulted in thinner uric acid crystals. Furthermore, in a flow system theobromine blocked the regrowth of post-ESWL uric acid calculi fragments.


Theobromine, a natural dimethylxanthine present in high amounts in cocoa, acts as an inhibitor of nucleation and crystal growth of uric acid. Therefore, theobromine may be clinically useful in the treatment of uric acid nephrolithiasis.

4. Kola Nut Extract and Anticholinesterase

Anticholinesterase and Antioxidative Properties of Aqueous Extract of Cola acuminata Seed In Vitro.

Oboh G1, Akinyemi AJ2, Omojokun OS1, Oyeleye IS1.


Background. Cola acuminata seed, a commonly used stimulant in Nigeria, has been reportedly used for the management of neurodegenerative diseases in folklore without scientific basis. This study sought to investigate the anticholinesterase and antioxidant properties of aqueous extracts from C. acuminata seed in vitro. Methodology. The aqueous extract of C. acuminata seed was prepared (w/v) and its effect on acetylcholinesterase (AChE) and butyrylcholinesterase activities, as well as some prooxidant (FeSO4, sodium nitroprusside (SNP), and quinolinic acid (QA)) induced lipid peroxidation in rat brain in vitro, was investigated. Results. The results revealed that C. acuminata seed extract inhibited AChE (IC50 = 14.6 μg/mL) and BChE (IC50 = 96.2 μg/mL) activities in a dose-dependent manner. Furthermore, incubation of rat's brain homogenates with some prooxidants caused a significant increase P < 0.05 in the brain malondialdehyde (MDA) content and inhibited MDA production dose-dependently and also exhibited further antioxidant properties as typified by their high radicals scavenging and Fe(2+) chelating abilities. Conclusion. Inhibition of AChE and BChE activities has been the primary treatment method for mild Alzheimer's disease (AD). Therefore, one possible mechanism through which the seed exerts its neuroprotective properties is by inhibiting cholinesterase activities as well as preventing oxidative-stress-induced neurodegeneration. However, this is a preliminary study with possible physiological implications.

5. Kola Nut Extract and HDL-cholesterol

Effect of cocoa and theobromine consumption on serum HDL-cholesterol concentrations: a randomized controlled trial.

Neufingerl N1, Zebregs YE, Schuring EA, Trautwein EA.



Evidence from clinical studies has suggested that cocoa may increase high-density lipoprotein (HDL)-cholesterol concentrations. However, it is unclear whether this effect is attributable to flavonoids or theobromine, both of which are major cocoa components.


We investigated whether pure theobromine increases serum HDL cholesterol and whether there is an interaction effect between theobromine and cocoa.


The study had a 2-center, double-blind, randomized, placebo-controlled, full factorial parallel design. After a 2-wk run-in period, 152 healthy men and women (aged 40-70 y) were randomly allocated to consume one 200-mL drink/d for 4 wk that contained 1) cocoa, which naturally provided 150 mg theobromine and 325 mg flavonoids [cocoa intervention (CC)], 2) 850 mg pure theobromine [theobromine intervention (TB)], 3) cocoa and added theobromine, which provided 1000 mg theobromine and 325 mg flavonoids [theobromine and cocoa intervention (TB+CC)], or 4) neither cocoa nor theobromine (placebo). Blood lipids and apolipoproteins were measured at the start and end of interventions.


In a 2-factor analysis, there was a significant main effect of the TB (P < 0.0001) but not CC (P = 0.1288) on HDL cholesterol but no significant interaction (P = 0.3735). The TB increased HDL-cholesterol concentrations by 0.16 mmol/L (P < 0.0001). Furthermore, there was a significant main effect of the TB on increasing apolipoprotein A-I (P < 0.0001) and decreasing apolipoprotein B and LDL-cholesterol concentrations (P < 0.02).


Theobromine independently increased serum HDL-cholesterol concentrations by 0.16 mmol/L. The lack of significant cocoa and interaction effects suggested that theobromine may be the main ingredient responsible for the HDL cholesterol-raising effect. This trial was registered at clinicaltrials.gov as NCT01481389.


>Control appetite

>gather pure refreshment

>lightening solid tooth

Side effects and safety of Kola Nut Extract

Kola Nut Extract can make you feel sick in your stomach and you may vomit if you do not typically ingest it or you consume too much.