Cocoa is a dark colored powder obtained from beans or seeds of the cacao tree; the powder is made by way of an elaborate harvesting and processing ritual that involves drying and partial fermentation of the beans followed by grinding to the required consistency.
Cocoa is used in a wide range of food products from chocolate bars and ice creams to cakes and in various beverages primarily as a flavoring agent. A number of beneficial effects are associated with cocoa the chief being its property as an anti oxidant for which it is known.
The concentration of antioxidants occurring in cocoa known as polyphenols is significantly high as compared to other well known sources like for example red wine. Several studies conducted have led to conclusions that cocoa not only lowers the mortality risks associated with cardiovascular disease but also reduces mortality related to several other factors by as much as 50 percent.
Cocoa is used in a wide range of food products from chocolate bars and ice creams to cakes and in various beverages primarily as a flavoring agent. A number of beneficial effects are associated with cocoa the chief being its property as an anti oxidant for which it is known.
The concentration of antioxidants occurring in cocoa known as polyphenols is significantly high as compared to other well known sources like for example red wine. Several studies conducted have led to conclusions that cocoa not only lowers the mortality risks associated with cardiovascular disease but also reduces mortality related to several other factors by as much as 50 percent.
