Raw cocoa - nutrient-rich superfood with antioxidant power
Raw cocoa provides flavanols, magnesium & theobromine of the highest quality. Ideal for the heart, brain & mood - raw, vegan & antioxidant. The superfood for healthy connoisseurs.
Things worth knowing about "Raw cocoa"
Raw cocoa is the untreated, gently processed form of cocoa, in which the cocoa beans are not heated above 42 °C.
The low heating process preserves a particularly large number of heat-labile nutrients, secondary plant substances and enzymes. In contrast to conventional cocoa, which loses many valuable ingredients during roasting, raw cocoa contains a particularly high concentration of flavanols, magnesium, polyphenols, theobromine and iron - and is therefore considered a real superfood with a positive effect on blood vessels, brain, mood and cell protection.
The flavanols in raw cocoa in particular are known for their antioxidant, vascular-protective and anti-inflammatory properties. Studies have shown an improvement in endothelial function, microcirculation and even cognitive processes - i.e. the ability to concentrate and memorise. Theobromine, a mild stimulant, has a gentle energising effect, increases alertness and can lift the mood, without the side effects of caffeine. Raw cocoa is also an excellent source of magnesium, which helps to relax muscles and nerves, as well as tryptophan, the precursor of the happiness hormone serotonin.
Raw cocoa is usually available in the form of powder, nibs or cocoa mass and is ideal for smoothies, energy balls, desserts or as a topping for bowls. It is natural, free from added sugar and vegan. However, due to its content of histamine, oxalic acid and purines, it can lead to intolerances in larger quantities in sensitive people. The dosage should therefore be adjusted individually.
Important characteristics of raw cocoa:
- Gently processed, high nutrient density
- Rich in flavanols, magnesium, theobromine, iron, tryptophan
- Effects mood-enhancing, vascular-protective, antioxidant
- Ideal in smoothies, raw food, vegan & functional nutrition
- Possible risk with histamine intolerance or oxalate sensitivity
Literature references
- Grassi, D. et al. (2011). "Cocoa and chocolate in human health and disease." Antioxidants & Redox Signalling.
- Katz, D. L. et al. (2011). "Cocoa flavanols and cardiovascular health." Nutrients.
- Nehlig, A. (2013). "Cognitive effects of cocoa polyphenols." British Journal of Clinical Pharmacology.
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