It is obtained by pressing cocoa beans and removing their butter or fat. Today, cocoa is known for its role in chocolate production. But new research shows that this nutrient contains important compounds that can be very beneficial to health.
Cocoa is one of the richest sources of polyphenols. Polyphenols are natural antioxidants found in foods such as fruits, vegetables, tea and chocolate. They have several properties such as reducing inflammation, better blood flow, lowering blood pressure and improving blood sugar and cholesterol levels. However, the processing and heat applied to cocoa to reduce its bitterness can reduce its flavanol content by 60% and thus reduce its beneficial properties; So while cocoa is an excellent source of polyphenols, not every chocolate or product containing cocoa will provide exactly the same benefits.