Science and Benefits of Cocoa
Cocoa is much more than chocolate, it's medicine!
Cocoa is rich in flavonoids that work to lower blood pressure, improve blood flow to the brain and heart, and prevent blood clots.
This superfood is an excellent source of antioxidants, iron, protein, magnesium, potassium and fiber, we can even say that this superfood is one of nature's best drugs. It has a positive impact on the neurotransmitters and happiness hormones - dopamine and serotonin - of our complex machine that is the brain.
As a result, cocoa makes us happy, reduces stress, increases concentration and creativity, helps the body recover, detoxifies and stimulates the immune system.
Pure cocoa is considered the richest food in antioxidants, by measuring ORAC (Oxygen Radical Absorbance Capacity), which is used to measure the levels of antioxidants in foods.
As it is rich in flavonoids, antioxidants and anti-inflammatory agents, it helps protect the heart and improves blood circulation in the body, including the brain.
There are numerous minerals present in cocoa, from magnesium, to iron, potassium, zinc, copper, calcium, selenium and many others. These wonderful substances help relax muscles, stimulate brain function, detoxify the system, contribute to good heart function, glucose metabolism and the immune system, increase tissue repair and improve collagen and keratin levels on body.
Compared to caffeine, the theobromine present in cocoa gives us a longer and smoother energy, without the high and low feeling that many people feel with caffeine. It is a heart stimulant, dilates blood vessels and lowers blood pressure.
- Rich in antioxidants and minerals
- Prolonged positive energy
- Increased cognitive performance
- Positive effect on creativity
- Benefits in vascular function