Cocoa fights heart disease, cancer and dementia
Approximately 380 different chemicals have been isolated from cocoa, many of them with powerful antioxidant and anti-inflammatory effects. In fact, unprocessed cacao beans are so high in polyphenols and therefore so bitter that they are essentially inedible. Fermenting and processing the beans into cocoa removes anywhere from 10 to 100 percent of the polyphenols, depending on the process used. That's why, when consuming cocoa for health purposes, it is important to look for the darkest and least processed variety possible.
The antioxidant chemicals in cocoa are believed to be responsible for many of its remarkable health effects. In fact, cocoa has a higher antioxidant activity than either red wine or green tea!
Much of the research into cocoa's health benefits has focused on its effects on heart health. In fact, so many studies have shown that cocoa reduces the risk of cardiovascular disease – and may even prevent it – that researchers have moved on to examining the mechanisms by which this occurs. The list turns out to be a long one.