Cocoa – Uses and benefits
Cocoa was first cultivated in ancient South America. It is thought to have first been used by the Maya civilization of Central America. Today, over 4.5 million tons of cocoa are consumed around the world every year and increase day by day. Many people enjoy as a chocolate ingredient, although its percentage in chocolate products varies greatly. It’s powder is rich in antioxidants and has several potential health benefits.
Use
Cocoa solid, butter, and chocolate are all rich sources of antioxidants. Epidemiological studies show an inverse association between the consumption of cocoa and the risk of cardiovascular disease. The likely mechanisms are antioxidant activity. Improvement in endothelial function, vascular function, and insulin sensitivity. As well as attenuation of platelet reactivity and reduction in blood pressure.
Reduce Blood Pressure
Cocoa, both in its powdered form and in the form of dark chocolate, may be able to help lower blood pressure. This effect was first noted in the drinking island people of Central America, who had much lower blood pressure than their non-cocoa-drinking mainland relatives. According to a 2017 review, It helps to reduce blood pressure.
Improve Skin Condition
A 2021 review suggests that cocoa may help protect the skin from sun damage and help improve its overall structure and health. Some studies have found it flavonols might increase skin elasticity and improve facial wrinkles.
Help Sexual Function
Chocolate may have aphrodisiac properties. While experts do not fully understand the mechanisms involved, it can activate cannabinoid receptors, producing a feeling of well-being. Other compounds in cocoa may improve the blood flow to the genitals and enhance sexual performance.
Improve Cognitive Function
A systematic review of 12 studies found that polyphenols had positive effects on memory and executive function in healthy adults. However, the review authors note that more studies are needed to confirm the effects.
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