Is it truly the reason that cocoa is not only delicious, but also healthier?

According to research published in the Proceedings of the National Academy of Sciences, scientists from the University of California, Davis, Heinrich Heine University in Düsseldorf, and Harvard Medical School are conducting extensive research into the role of cocoa and bitter chocolate in the fight against cardiovascular disease. The results are very promising so far, and if speculation is confirmed, it could be a real breakthrough that could lead to the development of a new method for treating heart disease. Cocoa also contains epicatechinella, a flavonoid that is also found in red wine and green tea. Cocoa also contains many antioxidants that protect the body from the harmful effects of free radicals, which are responsible not only for the appearance of diseases such as cancer and heart disease, but also for accelerating the aging process. Raw cocoa beans are also a rich source of magnesium, which prevents the appearance of unpleasant cramps, especially in the calves, but above all protects the heart. Magnesium is essential in times of increased mental effort, as it improves concentration and reduces the negative effects of stress. Its role in preventing depression should not be forgotten. Cocoa beans can also contain other minerals such as iron, chromium, zinc, and potassium. Thanks to its chromium content, raw cocoa reduces appetite and has a positive effect on digestion, so people on a reducing diet should not completely avoid it.

It is crucial to bear in mind that the valuable properties of cocoa are contained in its raw version. Therefore, you should opt for the least processed products: bitter, natural cocoa and dark chocolate. Sweet instant products and milk chocolate will not contain all the essential substances in their composition and introduce a lot of sugar into the body. Cocoa loses many of its precious components during processing. Bitter cocoa is a good addition to healthy cocktails or muesli. Cocoa beans were already considered an aphrodisiac by the Aztecs and Mayans. Research confirms that cocoa contains phenylethylamine, which is released by the brain during the experience of pleasure and sexual arousal. Cocoa also finds application in cosmetics due to its moisturizing and toning properties.