ually reverse skin damage caused by smoking.
High in Antioxidants: Providing Protection from Disease-Causing Free Radicals
Antioxidants help stimulate the oxygen-based radicals in the body. Polyphenols in cocoa are antioxidants that prevent free radicals from damaging cells.
According to a recent comparative medical study, cocoa has a higher antioxidant capacity than red wine, green and black tea.
Beneficial to Brain Health
Cocoa powder is rich in flavonoids that may help you maintain a healthy brain. It provides valuable neuroprotective elements that can improve brain health and cognitive function.
Flavonoids are known to contribute to brain health by protecting, enhancing function, and creating new neurons. They can also reverse neuron damage in Alzheimer’s and Parkinson’s diseases.
Flavonoids, primarily catechin and epicatechin, cross the blood-brain barrier and localize in areas of the brain responsible for memory and learning, which is where most neurodegeneration occurs. Studies have concluded that consumption of cocoa can increase blood flow in the brain as well as improve working memory in healthy adults.
Stabilizes Blood Pressure
Cocoa has the capacity to stabilize blood pressure. The flavonoid in cocoa beans not only lowers the blood pressure but improves the elasticity of veins and blood vessels. Additionally, the valuable antioxidants in cocoa increase the stimulation of nitric oxide to control the exerted pressure of blood vessels.
A recent study of 15 healthy adults identified that the higher the concentration of flavanols, the greater the effect of cocoa on reducing blood pressure. For those who consumed dark chocolate, with its high concentration of flavonols, saw a significant impact compared to those who consumed white chocolate (devoid of beneficial flavonols).
May Help Prevent Heart Disease
In studies conducted at Cleveland Clinic, the research has identified that flavanols have a very positive effect on heart health. The powerful antioxidant helps lower blood pressure and improving blood flow to the heart as well as the brain.
Dark chocolates flavanols can also help make blood platelets less sticky and able to clot, which reduces the risk of blood clots and stroke. The flavonoids present in cocoa are effective at helping to decrease blood clotting (platelet activity and accumulation), therefore preventing the formation of blockages within blood vessels.
Another study published in 2015 followed the health of over 20,000 people for 11 years. This study concluded that “cumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular events” and that “there does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk.”
A pilot study on 48 healthy men and women revealed that consumption of cocoa has an impact on mood.
After review of several studies, it was shown that there's an undeniable effect of chocolate on enhancing mood. Not only does cocoa or dark chocolate have an impact on improving mood, but it also has the capacity to relieve mental fatigue.
Potential Prevention of Cancer
Ornithine decarboxylase (ODC) is an enzyme present in normal cells that can lead to cancer, if in excess. Cocoa flavanols and procyanidins reduce ODC activity, therefore reducing the risk of developing tumors, and can also kill colon cancer cells.
A pilot study revealed that cocoa also inhibits the growth and reproduction of prostate cancer cells, but not the growth of normal cells.
It's been shown that there can be a reduction in overall cancer risk through the antioxidant and anti-inflammatory properties of cocoa.
Cocoa Improves Diabetes and Insulin Resistance
Studies have shown that consumption of polyphenols can help improve diabetes. Cocoa polyphenols, especially from dark chocolate, improve glucose breakdown, reduce blood pressure, and improve insulin resistance.
Adding cocoa-based products to the diet has shown significant effects on insulin resistance and hypermetabolism of glucose. A study on 10 diabet