Sometimes spelled as mocambo, the Theobroma bicolor is closely related to the cacao tree ( Theobroma cacao). Considering that, it's no surprise to see that macambo beans test out as having potent antioxidant activity.
Macambo seeds or beans have an ORAC value which is about half that of cacao, but the flavonoid profile is quite different between the two. While cocoa has more kaempferol, quercetin and naringenin, macombo has over 10x more myricetin. The concentrations of major phenolic acids are also quite different between them. For that reason, they compliment each other nicely as a superfood because pure raw cocoa is not simply providing 2x the amount of the same antioxidants found in macambo.
Research Support, Non-U.S. Gov't: Phenolic composition, antioxidant and anti-proliferative activities of edible and medicinal plants from the Peruvian Amazon. Revista Brasileira de Farmacognosia. Volume 26, Issue 6. ScienceDirect Dec 2016