Cocoa Beans
Beneficial Cardiovascular Effects

Cocoa beans come from an evergreen tree found growing wild as well as now being cultivated all over the South Americas and the Caribbean Islands. It is the main ingredient of everyone’s favorite sweet treat chocolate. To make 2.2 pounds of chocolate takes 300 to 600 beans. The number of beans determines the richness of the chocolate. The beans are roasted first then cracked and shelled. The pieces are ground into a cream like paste. The paste is known as chocolate liquor. The liquor is then processed in different ways to make the large varieties of chocolate products.

Cocoa beans are a highly regarded antioxidant source. Cocoa contains high amounts of the flavonoid epicatechin commonly called catechins. Catechins are also the main antioxidant of green tea and are found through out nature. Dr. Norman Hollenberg of Harvard Medical School has said, epicatechin consumtion can reduce the risk of four of our major health problems, those being heart failure, stroke, cancer and diabetes.
Dr. Hollenberg did a study with the Kuna Indians of panama who are heavy consumers of cocoa. They live on the islands of the shores of Panama. They drink as many as 40 cups a week. And only 10% of the population has any of the big four diseases mention above. The people living on the mainland do not drink the cocoa and therefore do not show these amazing health benefits. The doctor believes that cocoa should be recognized as an essential nutrient and classified as a vitamin.

Consumption of catechins have also been found to highly elevate the amount of circulating nitric oxide, increased vasodilatation and increased microcirculation. Prolonged eating of cocoa beans has been linked to cardiovascular benefits. However it should be noted that these benefits are found in raw cocoa and to a much lesser extent in dark chocolate. Flavonoids the antioxidant in cocoa beans is severely degraded when cooked and processed. It must also be noted that there is a great deal of sugar in chocolate products and the addition of milk adds saturated fats.

A 15 year study of elderly men found a 50% reduction in cardiovascular mortality and a 47% reduction in all-cause mortality for men who regularly consumed the most cocoa compared to those men eating the least cocoa from all sources.
Nutrients Available in Cocoa Beans
• Good source of Vitamin A,B1, B2, B3, C and E.
• High in calcium, iron, zinc, cooper, chromium, manganese, magnesium and potassium.
• Rich in polyphenols and flavonoids (Antioxidants)

Health Benefits of Cocoa Beans
• Enhanced circulation
• Reduces the risk of cancer, heart disease, stroke and diabetes
• Can lower LDL cholesterol
• Improved blood flow benefits all organs including the brain
• Reduced mortality from all sources
• Reduced cardiovascular disease
• Helps maintain normal blood pressure
• High sulpher content supports skin, nails and hair.

Cocoa beans and the raw paste are the healthy part of the cocoa plant. Do not get the wrong idea that all chocolate products are healthy and please do not think that one can eat or feed their children chocolate and get a myriad of health benefits. You must pick your chocolate carefully to obtain the health benefits from processed chocolate.

On the other hand eating a limited amount of chocolate along with a healthy diet of fruits and vegetables will probably cause you no harm. However, if you are one of the many thousands of chocoholics please choose wisely. There are many good healthy chocolate products to choose from. If you make your own chocolate or chocolate drinks like hot chocolate remember there are many sweeteners’ on the market that are actually good for you and are highly nutritious.

An interesting story about cocoa processing from the World Cocoa Organization.

In accordance with the FDA these products are not intended to treat, cure, mitigate, or prevent any diseases. Information on this site is given for educational purposes only and is not to replace the advice of your health care professional.

Cocoa Beans To Antioxidants Foods