-
- Supports visual acuity
- Supports brain function
- Supports exercise performance
- Supports heart health
- Supports healthy aging
There are at least 3,000 years of cultivation in central and south America of Theobroma cacao trees.
Chocolate (or cocoa) is often referred to as the food of the gods and can be translated as Theobroma cacao. The cocoa used in chocolate is derived from seeds (sometimes called beans).
In recent years, dark chocolate has gained a reputation for being a heart-healthy and brain-nourishing food. The cocoa content is one of the reasons for this. A more specific reason is the presence of cocoa flavanols.
Polyphenol compounds found in cocoa seeds are among the greatest sources of health-promoting compounds. These foods are particularly rich in a type of polyphenol called cocoa flavanols, such as (‐)‐epicatechin.
However, cocoa flavanol content varies widely between different chocolates and cocoa products due to the fact that many flavanols are degraded during processing. Although cocoa-based products should be a fantastic source of flavanols, it turns out that many are not.
The best cocoa extract contains a high amount of cocoa flavanols, so it's important to choose one from a source that contains a high amount of cocoa flavanols.
Mitochondrial biogenesis
Mitochondrial structure
Mitochondrial function
Exercise performance (ergogenic effects)
Antioxidant defenses
Cardiovascular function
Brain function
Gut microbiota
Healthy aging and longevity
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