Effect of Theobromine from Theobroma cacao L. on Cervical Cancer Treatment

¹ Center for Sustainable and Innovation Product Development, Petra Christian University, Surabaya, East Java, Indonesia
² SMA Negeri 1 Lumbang Pasuruan, East Jawa, Indonesia
³ SMA Swasta Kristen Waikabubak, West Sumba, Indonesia
⁴ SMA Negeri 1 Waikabubak, West Sumba, Indonesia
⁵ Mechanical Engineering Department, Petra Christian University, Surabaya, East Java, Indonesia
⁶ Biology Department, Institut Teknologi Sepuluh Nopember, East Java, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Theobroma cacao L. (Forastero variety) is a tropical plant widely cultivated in the Sumba region, Indonesia. Cacao beans contain theobromine, which has notable therapeutic potential. This study investigated the potential of cacao beans as a treatment for cervical cancer. Using a quantitative method, cacao beans were processed into three different formulations (F1, F2, and F3) and evaluated through an organoleptic test to determine the most preferred formulation. F3 was the most approved formulation in terms of aroma, color, texture, and taste. The 20 respondents did not experience any adverse side effects within 24 h of consumption. A clinical trial was conducted on F3 involving patients with early stage cervical cancer. Over 14 days, the patients showed improvements, including reduced vaginal discharge, bleeding, and pelvic pain. Laboratory results indicated an increase in hemoglobin from an average of 11.0 to 12.0 g/dL. Hematocrit also increased from 35.67% to 36.10%, and erythrocyte counts improved from 4.27 to 4.73 μL. Meanwhile, the neutrophil count decreased from an average of 67.5% to 63.25%, and the basophil count decreased from 0.95% to 0.65%. The anthocyanin reaction time increased from an average of 4.6 to 10.3 s, indicating reduced oxidative activity. These findings suggest that cacao beans have anticancer effects.