Studies have found that people who often eat cocoa live longer. Because cocoa has an antioxidant effect, and the flavonoids in it help to enhance the cell function of the blood vessel wall in the body, and then effectively resist the pathological changes of cancer cells.
Cocoa is rich in cocoa butter, cellulose, protein, vitamins and minerals. Therefore, cocoa is relatively balanced in nutrition, and there are few absorbable carbohydrates, less than 10%. So it has little effect on blood glucose.
A 2002 study by the American Heart Association and the University of California found that eating cocoa can improve cardiovascular function. The subjects ate nearly 50 grams of cocoa a day for two weeks, and the results showed that the blood vessels of the subjects were significantly dilated two hours after eating. Although cocoa butter is a kind of fat, it does not increase cholesterol in the body. It is rich in fatty acids to lower cholesterol, which effectively prevents sudden cardiovascular and cerebrovascular diseases.
The rich procyanidins and catechins in cocoa have antioxidant effects. Eating more cocoa may delay aging, and eating cocoa will not make you heaty and cause acne. On the contrary, these antioxidants, together with cocoa's vitamin A and zinc, can beautify the skin and face, remove acne and scars.
Cocoa contains an ingredient—theobromine—which can make you more concentrated, and can sharpen your mind and make you concentrated. The magnesium in cocoa can help the production of serotonin and make you calmer.
Cocoa can reduce the risk of diseases such as cardiovascular disease and cancer. Vitamin E is the most important vitamin in cocoa, procyanidins are the most important polyphenols in cocoa, and the main free radical scavenger, which can protect the body from oxidative damage.
