Cocoa is the dried and fully fermented seed that we get from the cocoa tree.
Cocoa contains substances such as flavanols, procyanidins and other flavonoids, theobromine and a small amount of caffeine. These substances have 5 important benefits for the body.
1. Improving cognitive function
Consuming at least 5 cups of cocoa per week can improve information processing speed and memory. It can also reduce age-related cognitive dysfunction problems.
2. Supporting the cardiovascular system
Mainly flavonoids and theobromine, as well as cocoa’s high potassium content, help reduce the risk of cardiovascular disease.
3. Protection against chronic diseases
Polyphenols have antioxidant and anti-inflammatory properties. They protect against oxidative stress and help protect against chronic inflammation, which are two risk factors for cancer and other chronic diseases such as diabetes.
4. Boosts mood
Theobromine, caffeine and the help of other cocoa compounds in the release of hormones such as endorphins, serotonin and dopamine are responsible for our improved mood.
5. Strengthens the immune system
Theobromine in cocoa plays an immunomodulatory role by helping to increase systemic and intestinal antibody concentrations and modifying the composition of lymphocytes, resulting in strengthening our immune system.
To get the benefits of cocoa, it is better to consume it in powder form, but chocolate products with over 80% cocoa are a good choice.
1 teaspoon of cocoa has only 5 calories, 1 gram of carbohydrates and 0.3 grams of protein.
Accordingly, 1 tablespoon has 3 grams of carbohydrates and 1 gram of protein and yields 16 calories.
1 teaspoon of cocoa contains approximately 300 mg of flavonols
Dark chocolate contains 109 mg of flavonols / 100 grams
To have long-term benefits, we must consume 400 – 600 mg of flavonols per day. So consuming 2 teaspoons of cocoa powder a day is a better choice than consuming dark chocolate, because chocolate has more calories and significantly fewer flavonols than cocoa.
(flavonols are also found in tea, red wine, cinnamon, apples and grapes)
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