Cocoa is one of the best known and used fruits worldwide. Its benefits are widely recognized by traditional and scientific medicine. Also, this is one of the most commercialized fruits for its multiple gastronomic uses.
In the following article, we give you all the information about this kind fruit, where you can learn about its benefits both in gastronomy and medicine for people’s health.
What is cocoa?
Cocoa is a fruit from the tree of the same name and native to South America, specifically in the Amazon region. Its scientific name is theobroma cacao L. , and it is very similar in shape to the ear of corn.
The most beneficial way to consume cocoa is through dark chocolate , whose content is between 60% to 85% pure cocoa and is a type of chocolate made with roasted cocoa beans, without the addition of milk and chemical components. contains a higher concentration of antioxidants.
The richness of cocoa is in its seeds, with a very characteristic smell and flavor, which are properties that allow it to be easily identified.
To highlight: The best cocoa seed produced in the world for its chemical compounds comes from the regions of Miranda State in Venezuela. (1)
What benefits does cocoa have for health?
The benefits of cocoa are undoubted and there is a lot of scientific evidence in this regard. Here we mention 8 of the most outstanding contributions of this fruit for your health:
1. Reduces the risk of cardiovascular diseases
Thanks to the goodness provided by cocoa polyphenols, they cause a cardioprotective effect on the cardiovascular system of people.
Note: The polyphenols of this fruit contain antioxidant properties, protecting against cell damage caused by free radicals, avoiding oxidative deterioration of cells .
On the other hand, it has been scientifically shown that the consumption of cocoa through chocolate generates a decrease in the oxidability of low-density lipoproteins and an increase in the antioxidant capacity of plasma. (two)
To highlight: Dark chocolate contains a higher concentration of antioxidants than green tea and red wine. (3)
2. Regulates blood pressure and bad cholesterol
The effect of cocoa flavonoid compounds in the consumption of dark chocolate is related to vasodilation since it achieves an induction through the activation of the nitric oxide mechanism. (4)
In this sense, the consumption of chocolate in healthy people helps to relax and dilate the walls of veins and arteries, facilitating the flow of blood through the circulatory system. It also contains minerals such as potassium, which help the circulatory process and contribute to vasodilation.
Likewise, the antioxidants in cocoa prevent the oxidation of bad cholesterol, avoiding the formation of atheromas, fatty plaques that accumulate on the walls of the arteries, causing arteriosclerosis.
Note: It is known that one of the causes of arterial hypertension is due to the limitation of blood flow through veins and arteries, caused among other factors by the decrease in the elasticity of the arterial walls or by their thickening.
3. Improves insulin resistance
Another of the benefits of cocoa is that by reducing the accumulation of fat in the walls of veins and arteries, it increases the body’s sensitivity to insulin.
It is already known that obesity is a factor that is related to the appearance of insulin resistance, since fats produce much higher amounts of adipokines, making the tissue resistant to insulin. (5)
To highlight: Chocolate promotes antioxidant action, preventing the oxidation of bad cholesterol, preventing diseases such as diabetes mellitus.
4. Increases cognitive functions
In this section, the vasodilator effects of cocoa components help improve blood circulation to brain cells, favoring oxygenation and nutrition. (6)
Additionally, these antioxidants protect against free radical damage, preventing neurodegenerative diseases such as Alzheimer’s. Cocoa also has a high content of sodium and potassium, minerals that promote neuronal communication.
Important: Cocoa has methylxanthines (theobromine), substances that stimulate the central nervous system by activating alertness and improving cognitive performance.
5. Protects the health of the kidneys
One more of the benefits of cocoa is related to kidney health. The same vasodilator effect of the flavonoid components on the circulatory system is carried out in the renal arteries, contributing to the oxygenation and nutrition of this important organ.
Theobromine in cocoa also acts as an inhibitor of crystallization, preventing the formation of stones in the kidneys. Likewise, the content of minerals such as potassium in the nutritional composition of this fruit favors diuresis (amount of urine produced and excreted) in renal function.
Important: Cocoa protects against cell damage caused by free radicals, preventing cell damage in the kidneys.
6. Helps reduce stress and bad mood
States of emotional stress and bad mood are related to the excessive production of cortisol in the brain. Among the benefits of cocoa is that it counteracts the effects of this hormone through the production of endorphins , another hormone produced by the body.
One of the functions of endorphins is to give people a feeling of well-being, of being happy or joyful. In addition, cocoa is one of the foods that provides energy immediately, providing the body with the necessary vitality for daily activities, favoring a good mood.
7. Improves skin and hair health
The flavonoid content of cocoa increases its benefits to the body, adding its beneficial effects on the skin and hair.
In the skin, it prevents premature aging of its cells, delaying the appearance of wrinkles caused by exposure to UV rays from sunlight. Its mineral content also contributes to the repair of cells and tissues.
To highlight: Among the benefits of cocoa, there is also its action on the hair, since it promotes hair health through nutrition and oxygenation , giving it a velvety appearance, elasticity and firmness. It also promotes blood circulation in the scalp, strengthening the root and preventing its fall.
8. Promotes sexual performance
Cocoa is a food that promotes sexual performance in individuals of both sexes. It contains phenylethylamine, a hormone responsible for chemical and sexual attraction between partners, as well as stimulates the production of serotonin, responsible for the feeling of well-being and happiness.
Nutritional properties of cocoa
Cocoa contains a series of vitamins and minerals, which provide it with its therapeutic characteristics and which we will mention below:
1. Vitamins
Cocoa contains vitamins such as vitamin K, vitamin B3 or pyridoxine and vitamin B9 or folates. It has a greater presence in this food, vitamin B3 with 11% of the recommended daily value for an adult.
2. Minerals
Among the minerals present in cocoa are: calcium, magnesium, iron, potassium, phosphorus, sodium, zinc, copper, manganese and selenium. The minerals with the greatest presence are magnesium, copper and manganese, whose contributions exceed the recommended daily value for an adult, for each 100-gram portion. (7)
Important: Cocoa contains interesting compounds such as epicatechins, catechins, quercetins, procyanidins, anthocyanin and theobromine among others, most with antioxidant properties.
How can you consume and use cocoa?
Once the cocoa bean is processed, it can be consumed in its by-products such as chocolate bars , dark chocolate, milk chocolate or cocoa powder. It can be eaten added to sweets, drinks or as a complement to other ingredients.
It can also be obtained from this fruit, a butter that is used cosmetically on the skin, as well as to give texture to certain foods such as chocolate.
Key Findings
- Cocoa is characterized by its broad antioxidant effect , especially on the cardiovascular system, thanks to its components that protect against oxidative damage.
- The derivative product with the greatest health benefits derived from cocoa is dark or bitter chocolate.
- This fruit intervenes in the cardiovascular and metabolic health of the organism.
- The consumption of this fruit through chocolate combines medicinal and gastronomic benefits.
University Professional in the area of Human Resources, Postgraduate in Occupational Health and Hygiene of the Work Environment, 14 years of experience in the area of health. Interested in topics of Psychology, Occupational Health, and General Medicine.