Rich in Polyphenols That Provide Several Health Benefits
Cocoa is rich in polyphenols, which have significant health benefits, including reduced inflammation and improved cholesterol levels. However, processing cocoa into chocolate or other products can substantially decrease the polyphenol content.
Cocoa is rich in polyphenols, which have significant health benefits, including reduced inflammation and improved cholesterol levels. However, processing cocoa into chocolate or other products can substantially decrease the polyphenol content.
Polyphenols are naturally occurring antioxidants found in foods like fruits, vegetables, tea, chocolate and wine.
They have been linked to numerous health benefits, including reduced inflammation, better blood flow, lower blood pressure and improved cholesterol and blood sugar levels (1). Cocoa is one of the richest sources of polyphenols. It’s especially abundant in flavanols, which have potent antioxidant and anti-inflammatory effects. However, processing and heating cocoa can cause it to lose its beneficial properties. It’s also often treated with alkaline to reduce bitterness, which results in a 60% decrease in flavanol content (1).So while cocoa is a great source of polyphenols, not all products containing cocoa will provide the same benefits.
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