Frontiers in Nutrition magazine published a recent study showing the unknown benefits of cocoa and chocolate on avoiding several common diseases that cause death around the world.
Cocoa is rich in a specific type of plant compound, called polyphenols, which studies confirm can reduce the risk of heart disease and stroke, while improving cognitive function.
On the other hand, high blood pressure is one of the main factors for each of the cardiovascular diseases, and that cocoa contains polyphenols, which gives it the ability to reduce blood pressure and improve arteriosclerosis.
On the other hand, a study published in the Journal of Cellular Biochemistry concluded the effects of cocoa extract on Alzheimer’s disease, called Vitro.
The team found that the polyphenols in cocoa lead to neuroprotective effects, suggesting that the treatment could help maintain or even improve good brain health.