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Chocolate
is, no doubt, the most popular derivative of cacao , but did you know you can consume it in other presentations such as butter , liquor , powdered , and in chunks ?
Traditionally, cacao was used as an energetic beverage and as a tonic to prevent diseases . Its use was also common to stimulate appetite , reduce fatigue , and increase physical endurance.
These are some of the properties of cacao that science has revealed.
It provides dietary fiber
Cacao is a rich source of dietary fiber , both soluble and insoluble, which makes it a good complement to feel satisfied for longer, according to the Nutritional Study of Cacao and its derivatives of the University of Barcelona .
Source of vitamins
Although it has low mineral content , its supply of folic acid is quite relevant. And if, for instance, you consume it as milk chocolate , you will also be giving your body an important amount of vitamin A .
Antioxidant effect
Thanks to the polyphenols it contains, cacao is considered a good antioxidant and has been related to the prevention of some kinds of cancer , says the University of Barcelona, although it mentions that conclusive studies are still pending.
Cardiovascular prevention
The Institute of Public Health of the University of Cambridge says that there is a beneficial link between consuming chocolate and the prevention of cardiovascular diseases . People who eat it on a regular basis have up to 37% less risk to develop cardiovascular diseases.
It improves brain activity
Polyphenols
in cacao can also reduce the risk of neurodegenerative diseases , improve brain activity and blood circulation , as revealed by Health Line . In addition, flavanols have an influence on the production of nitric oxide , which relieves the muscles of blood vessels , improving blood circulation and the supply of blood to the brain.
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