Cacao, the raw beans from which chocolate is made, has many health properties because of its plant compounds, known as flavonoids. These compounds can aid in blood pressure regulation, blood flow, and the prevention of blood clots.
Cacao beans and powders contain high levels of potassium. Potassium is an essential nutrient that can help maintain blood pressure. Sustained hypertension (high blood pressure) can lead to serious adverse health effects over time, such as heart disease, chest pain, and a decrease in blood flow to the heart.
Adequate potassium intake from cacao can help reduce blood pressure while reducing the risk of adverse heart events or disease.
While the body needs potassium, overdoing it can lead to dangerous health consequences, such as a heart attack. It's best to get your potassium from food, such as cacao, and only supplement if a healthcare provider directs you to.
Cacao contains high levels of flavonoids, which are plant pigments that have medicinal benefits in the human body.
Experts believe that flavonoids in cacao support metabolic health, which is how the body uses food for energy. Research shows that getting enough flavonoids can help support metabolic health, especially in people with diabetes. It works by:
Oxidative stress is a form of imbalance within the body. It occurs when too many free radicals, or unstable molecules, exist within the system. An excess of unstable molecules can cause damage to cells, leading to widespread inflammation.
Antioxidants are corrective substances that can counteract damage by stabilizing free radicals. However, they can only do their job if there are enough of them to balance the number of free radicals in the body.
Cacao has been shown to improve mental health by lowering stress levels and encouraging feelings of relaxation.
The compound tryptophan, an amino acid found in cacao, reduces stress because the body uses tryptophan to create serotonin, one of the "feel-good" chemicals in the brain. Tryptophan can also improve sleep in some people, which positively affects mood disorders.
Research has examined how the intake of cacao can improve cognitive function and found that, because of its flavonoids, people who consume it can experience improved cognition, such as memory and critical thinking abilities.
It's thought that flavonoids help to increase blood flow and oxygen flow to the brain and increase the level of neurotrophins, which are proteins that aid in the survival and function of brain cells (neurons).
Older adults at a heightened risk of cognitive-related disorders such as Alzheimer's can also benefit from consuming cacao. Research has shown it helps trigger neuroprotective effects in people with these neurodegenerative diseases.
Raw cacao beans contain high levels of iron. Iron is a mineral the body uses to produce a protein for red blood cells known as hemoglobin. Hemoglobin is tasked with carrying oxygen throughout the body from the lungs. Iron is also used to help produce hormones.
Cacao has so much iron that it is often considered one of the best sources for people who don't eat meat or animal products. It was also used in ancient medicine to treat anemia, a condition marked by a reduced number of healthy red blood cells, often caused by iron deficiency.
Eating cacao can provide many benefits because of its nutrient profile.