Cocoa – studies and benefits

Where does cocoa come from?

Cocoa beans come from the pods, the fruit of the cocoa tree, whose Latin name, Theobroma cacao L. , means "Food of the Gods."

Let's look at some of its properties.

Data presented in a study clearly showed that cocoa components have important antioxidant, anti-inflammatory and photoprotective functions on the skin. ¹

Another study concluded that the mood- and cognition-enhancing effects ² of cocoa and chocolate can be categorized from more general activities associated with flavanols and methylxanthines.

Caffeine and theobromine have been shown to be the most abundant methylxanthines in cocoa and their physiological effects are notable. ³

Cocoa powder is rich in polyphenols, such as catechins and procyanidins, and has been shown in various models to reduce the oxidative sensitivity of LDL and have beneficial effects on plasma HDL cholesterol concentrations in humans. ^{4, 5}

A meta-analysis (2024) ⁶ also summarizes existing data on the effects of cocoa consumption on cardiometabolic health in adults. According to researchers from the Faculty of Medicine at the University of Sydney (Australia): flavonoids (compounds known for their antioxidant and anti-inflammatory properties), particularly flavanols (or catechins) present in this beverage, have been associated with positive cardiovascular effects, particularly on lipid profiles, blood pressure, and fasting blood glucose, suggesting potential benefits for people with insulin resistance or type 2 diabetes.

Hot chocolate, yes, but not just any hot chocolate, warn researchers: the raw, unprocessed (unsweetened) version of cocoa. Two 10g tablespoons of 99% cocoa powder contain 130mg of polyphenols, twice as much as a cup of green tea.

So many benefits for our cocoa powder with its delicious taste! Chocolate lovers, it will prove to be a health ally for you!

References

1. Giovanni Scapagnini, Sergio Davinelli, Laura Di Renzo, Antonino De Lorenzo, Hector Hugo Olarte, Giuseppe Micali, Arrigo F. Cicero, and Salvador Gonzalez. Cocoa Bioactive Compounds: Significance and Potential for the Maintenance of Skin Health, Nutrients. 2014 Aug; 6(8): 3202–3213. Published online 2014 Aug 11. doi: 10.3390/nu6083202 PMCID: PMC4145303 PMID: 25116848, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4145303/

2. Tuenter E, Foubert K, Pieters L. Mood Components in Cocoa and Chocolate: The Mood Pyramid. Planta Med. 2018 Aug;84(12-13):839-844. doi:10.1055/a-0588-5534. Epub 2018 Mar 14. PMID: 29539647. https://pubmed.ncbi.nlm.nih.gov/29539647/

3.Franco R, Oñatibia-Astibia A, Martínez-Pinilla E. Health benefits of methylxanthines in cocoa and chocolate. Nutrients. 2013 Oct 18;5(10):4159-73. doi:10.3390/nu5104159. PMID: 24145871; PMCID: PMC3820066. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3820066/

4. Baba S, Osakabe N, Kato Y, Natsume M, Yasuda A, Kido T, Fukuda K, Muto Y, Kondo K. Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans. Am J Clin Nutr. 2007 Mar;85(3):709-17. doi:10.1093/ajcn/85.3.709. PMID: 17344491. https://pubmed.ncbi.nlm.nih.gov/17344491/

5.Nabavi SF, Sureda A, Daglia M, Rezaei P, Nabavi SM. Anti-Oxidative Polyphenolic Compounds of Cocoa. Curr Pharm Biotechnol. 2015;16(10):891-901. doi:10.2174/1389201016666150610160652. PMID: 26059107. https://pubmed.ncbi.nlm.nih.gov/26059107/

6. Tainah Ortiz Pinto Arisi, Diego Silveira da Silva, Elana Stein, Camila Weschenfelder, Patrícia Caetano de Oliveira, Aline Marcacenti, Alexandre Machado Lehnen, Gustavo Waclawovsky. Effects of cocoa consumption on cardiometabolic risk markers: Protocol for a systematic review and meta-analysis of randomized controlled trials. Published: September 9, 2024, https://doi.org/10.1371/journal.pone.0309824

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