Kompas.com – Valentine’s Day every February 14 is synonymous with chocolate to be given to loved ones.
Then, from where the chocolate came from. It turns out that the basic ingredients of chocolate are cocoa. Cocoa comes from seeds (or fruit seeds) Theobroma Cacao.
Cocoa that has been processed into chocolate has already received additional ingredients, such as sugar, so it is not good if consumed mostly.
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In fact, raw cocoa is rich in nutrients and is a source of various micronutrients such as magnesium, copper, potassium, iron, and zinc. In addition, cocoa contains useful plant compounds, namely flavanol.
Is cocoa good for health?
Rich in cocoa antioxidant compounds contains natural polyphenols, including flavonols, catechins, and anthocyanidins.
The number and type of these compounds varies depending on the type, quality of cocoa, and the level of processing that is passed (fermentation, drying, roasting, grinding, and pressing).
The health benefits of this compound include the protection of nerve cells to improve cognition and mood, support heart health, protect the skin from oxidative damage, and help fight chronic diseases.
Support metabolism
Studies in animals show that plant compounds in cocoa can help weight loss and support metabolism.
One of the mechanisms is to stimulate mitochondrial renewal, which is the center of energy in cells that helps the body burn energy more efficiently.
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This compound also appears to increase the use of carbohydrates from food and increases the absorption of glucose in the muscles, which ultimately increases muscle endurance.
Improve the immune system
The polyphenol content in cocoa can increase the immune system in several ways. This compound helps activate immune cells, such as T cells, which play a role in fighting infections.
The price of cocoa soared up to Rp. 170k, farmers raised dozens of times *** local caption *** The price of cocoa soared up to Rp. 170k, farmers raised a dozen times.In addition, polyphenols can also reduce the release of IgE antibodies, which are associated with allergic reactions, and have mild but beneficial anti -inflammatory effects.
Cocoa can also modify the growth of good bacteria in the intestine, which contributes to positive interactions between intestinal microbes and body cells.
Lower cholesterol levels
Some studies have shown that cocoa consumption can help reduce LDL (low-density lipoprotein) cholesterol levels and slightly increase total cholesterol levels, especially in individuals with high cardiovascular risk.
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Support heart health
Plant compounds in cocoa are known to stimulate the production of nitric oxide in the lining of blood vessels (endothelium), which helps blood vessels relax and increase blood flow, thus helping to control blood pressure.
