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Cocoa - Antioxidant pleasure with flavanols & magnesium
Cocoa is rich in flavanols, magnesium and theobromine - has a vasoprotective, mood-enhancing and antioxidant effect. Ideal as raw cocoa for a healthy diet & enjoyment.
Add as Preferred SourceThings worth knowing about "Cocoa"
Cocoa is obtained from the fermented, dried and roasted seeds of the cocoa tree (Theobroma cacao) and is the basis for chocolate and numerous drinks containing cocoa.
Originally from Central and South America, cocoa was already a valuable food and ritual in pre-Columbian cultures. Today, it is not only known for its flavour, but also for its health-promoting ingredients - in particular flavanols, theobromine, magnesium, tryptophan and polyphenols.
Flavanols have an antioxidant and vasoprotective effect, promote blood circulation and cognitive performance and can slightly lower blood pressure. Raw processed cocoa (raw cocoa) in particular is considered to be rich in nutrients and has the highest antioxidant potential. Cocoa also contains the alkaloid theobromine, which gently stimulates, supports heart function and can improve mood - similar to, but milder than, caffeine. The tryptophan it contains, a precursor of serotonin, can also contribute to mood enhancement. Cocoa also provides relevant amounts of magnesium, iron and zinc - micronutrients that are essential for nerve function, muscle relaxation and the immune system.
In functional nutrition, high-quality cocoa - ideally unsweetened and preferably raw - is valued for its anti-inflammatory, antioxidant and mood-regulating effects. Nevertheless, cocoa should be consumed in moderation, as it can also contain oxalic acid, histamine and fat, depending on how it is processed, which can cause discomfort in sensitive people.
Important characteristics of cocoa:
- Rich in flavanols, theobromine, magnesium, polyphenols
- Acts as an antioxidant, mood enhancer, vascular protector
- Promotes cognitive performance, cardiac function, blood pressure regulation
- Ideally use as raw cocoa or unsweetened baking cocoa
- Enjoy in moderation, as oxalic acid and histamine may also be present
Literature references
- Grassi, D. et al. (2011). "Cocoa and chocolate in human health and disease." Antioxidants & Redox Signalling.
- Nehlig, A. (2013). "The neuroprotective effects of cocoa flavanol and its influence on cognitive performance." British Journal of Clinical Pharmacology.
- Katz, D. L. et al. (2011). "Flavanols and cardiovascular health: A review of the evidence." Nutrients.
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