Benefits of Cocoa

Cocoa; derived out of cocoa tree, the Latin name of which is 'Theobromo Cacao' meaning "Food of the Gods", is produced in Western Africa, Western Indian Islands and South America. Cocoa trees start producing cocoa bean pods after four years. Its height is 4 to 10 meters, and it produces beans twice a year. The pods come out near stem or main branches, and their length may be up to 35 cm. There are 20 to 40 seeds (that is, cocoa beans) of approximately 2.5 cm in every single pod.

Cocoa/chocolate gives energy. Cocoa and chocolate are significant energy sources; due to their concentrated calories in a small volume, cocoa and chocolate are one of the most intense energy sources among plants. Therefore, they are also preferred by sportsmen.

Cocoa and bitter chocolate do not contain cholesterol. Milk chocolate and white chocolate contain only little cholesterol, and this is due to the added milk fat. In addition to not containing cholesterol, thanks to stearic acid (saturated fatted acid) contained, it plays a role in inactivation of LDL or "bad" cholesterol, and encourages production of "good" cholesterol.

Cocoa and chocolate offer a treasure in terms of minerals; copper, magnesium, iron, phosphor and calcium are among those minerals. 100 grams of milk or white chocolate contains 20 to 40% calcium as RDA.

It is estimated that some polyphenols contained in cocoa and chocolate have more antioxidant effects than those in red wine. Studies in this subject still continue, and they show promising results. For example, flavonoids contained in cocoa prevent oxidation that converts good cholesterol (HDL) into bad cholesterol (LDL). Scientists even believe that cocoa flavonoids are more powerful than those in red wine. Cocoa polyphenols are also considered beneficial in protecting body against hazardous substances that could damage immune system and lead to arthritis with rheumatism. Scientific research shows that some polyphenols in cocoa inactivate free radicals in body cells which affect DNA.

Cocoa mass contains 15% dissolving and non-dissolving dietary fabric. Dietary fabric has significant functions in passing food through bowels..

History of chocolate
starts at 19th century,
but the story
goes a long way
back.
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