Cocoa is thought to have first been used by the Maya civilization of Central America.
It was introduced to Europe by Spanish conquerors in the 16th century and quickly became popular as a health-promoting medicine.
Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter.
Today, cocoa is most famous for its role in chocolate production. However, modern research has revealed that it does indeed contain important compounds that can benefit your health.
Here are the top 10 health and nutrition benefits of cocoa.
1. Rich in Polyphenols That Provide Several Health Benefits
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.
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.
So, while cocoa is a great source of polyphenols, not all products containing cocoa will provide the same benefits.
2. May Reduce High Blood Pressure by Improving Nitric Oxide Levels
Cocoa, both in its powdered form and in the form of dark chocolate, may be able to help lower blood pressure.
This effect was first noted in the cocoa-drinking island people of Central America, who had much lower blood pressure than their non-cocoa-drinking mainland relatives.
The flavanols in cocoa are thought to improve nitric oxide levels in the blood, which can enhance the function of your blood vessels and reduce blood pressure.
One review analyzed 35 experiments that provided patients with 0.05–3.7 ounces (1.4–105 grams) of cocoa products, or roughly 30–1,218 mg of flavanols. It found that cocoa produced a small but significant reduction of 2 mmHg in blood pressure.
Additionally, the effect was greater in people who already had high blood pressure than those without it and in older people compared to younger people.
However, it’s important to remember that processing significantly reduces the number of flavanols, so the effects most likely will not be seen from the average chocolate bar.
3. May Lower Your Risk of Heart Attack and Stroke
In addition to lowering blood pressure, it appears that cocoa has other properties that may reduce your risk of heart attack and stroke.
Flavanol-rich cocoa improves the level of nitric oxide in your blood, which relaxes and dilates your arteries and blood vessels and improves blood flow.
What’s more, cocoa has been found to reduce “bad” LDL cholesterol, have a blood thinning effect similar to aspirin, improve blood sugars and reduce inflammation.
These properties have been linked to a lower risk of heart attack, heart failure and stroke.
A review of nine studies in 157,809 people found that higher chocolate consumption was associated with a significantly lower risk of heart disease, stroke and death.
Two Swedish studies found that chocolate intake is linked to a lower rate of heart failure at doses of up to one serving of 0.7–1.1 ounces (19–30 grams) of chocolate per day, but the effect was not seen when consuming higher amounts.
These results suggest that frequent consumption of small amounts of cocoa-rich chocolate may have protective benefits for your heart.
4. Polyphenols Improve Blood Flow to Your Brain and Brain Function
Several studies have found that polyphenols, such as those in cocoa, may reduce your risk of neurodegenerative diseases by improving brain function and blood flow.
Flavanols can cross the blood-brain barrier and are involved in the biochemical pathways that produce neurons and important molecules for the function of your brain.
Additionally, flavanols influence the production of nitric oxide, which relaxes the muscles of your blood vessels, improving blood flow and blood supply to your brain.
A two-week study in 34 older adults given high-flavanol cocoa found blood flow to the brain increased by 8% after one week and 10% after two weeks.
Further studies suggest that daily intake of cocoa flavanols can improve mental performance in people with and without mental impairments.
These studies indicate a positive role of cocoa on brain health and possible positive effects on neurodegenerative diseases like Alzheimer’s and Parkinson’s.
5. May Improve Mood and Symptoms of Depression by Various Means
In addition to cocoa’s positive impact on age-related mental degeneration, its effect on the brain may also improve mood and symptoms of depression.
The positive effects on mood may be due to cocoa’s flavanols, the conversion of tryptophan to the natural mood stabilizer serotonin, its caffeine content or simply the sensory pleasure of eating chocolate.
One study on chocolate consumption and stress levels in pregnant women found that more frequent intake of chocolate was associated with reduced stress and improved mood in babies.
Furthermore, another study discovered that drinking high-polyphenol cocoa improved calmness and contentment.
Additionally, a study in senior men showed that eating chocolate was linked to improved overall health and better psychological well-being.
6. Flavanols May Improve Symptoms of Type 2 Diabetes
Though overconsumption of chocolate is certainly not good for blood sugar control, cocoa does, in fact, have some anti-diabetic effects.
Test-tube studies indicate that cocoa flavanols can slow down carbohydrate digestion and absorption in the gut, improve insulin secretion, reduce inflammation and stimulate the uptake of sugar out of the blood into the muscle.
Some studies have shown that a higher intake of flavanols, including those from cocoa, can result in a lower risk of type 2 diabetes.
Additionally, a review of human studies showed that eating flavanol-rich dark chocolate or cocoa can reduce insulin sensitivity, improve blood sugar control and reduce inflammation in diabetic and nondiabetic people.
Despite these promising results, there are inconsistencies in the research with some studies finding only a limited effect, slightly worse control of diabetes or no effect at all.
Nevertheless, these results combined with the more concrete positive effects on heart health indicate cocoa polyphenols may have a positive impact on both preventing and controlling diabetes, though more research is required.
7. May Aid Weight Control in Many Surprising Ways
Somewhat paradoxically, cocoa intake, even in the form of chocolate, may help you control your weight.
It’s thought that cocoa may help by regulating the use of energy, reducing appetite and inflammation and increasing fat oxidation and feelings of fullness.
A population study found that people who consumed chocolate more frequently had a lower BMI than people who ate it less often, despite the former group also eating more calories and fat.
Additionally, a weight loss study using low-carbohydrate diets found that a group given 42 grams or about 1.5 ounces of 81% cocoa chocolate per day lost weight faster than the regular diet group.
8. May Have Cancer-Protective Properties
Flavanols in fruits, vegetables and other foods have attracted a great deal of interest due to their cancer-protective properties, low toxicity and few adverse side effects.
Cocoa has the highest concentration of flavanols out of all foods per weight and can significantly contribute to their amount in your diet.
Test-tube studies on components of cocoa have found that they have antioxidant effects, protect cells against damage from reactive molecules, fight inflammation, inhibit cell growth, induce cancer cell death and help prevent the spread of cancer cells.
Animal studies using a cocoa-rich diet or cocoa extracts have seen positive results in reducing breast, pancreatic, prostate, liver and colon cancer, as well as leukemia.
Studies in humans have shown that flavanol-rich diets are associated with a decrease in cancer risk. However, the evidence for cocoa specifically is conflicting, as some trials have found no benefit, and some have even noticed an increased risk.
Small human studies on cocoa and cancer suggest that it can be a powerful antioxidant and may play a role in cancer prevention. However, much more research is needed.
9. Theobromine and Theophylline Contents May Help People With Asthma
Asthma is a chronic inflammatory disease that causes obstruction and inflammation of the airways and can be life-threatening.
It’s thought that cocoa may be beneficial for people with asthma, as it contains anti-asthmatic compounds, such as theobromine and theophylline.
Theobromine is similar to caffeine and may help with persistent coughing. Cocoa powder contains about 1.9 grams of this compound per 100 grams or 3.75 ounces.
Theophylline helps your lungs dilate, your airways relax and decreases inflammation.
Animal studies have shown that cocoa extract can reduce both the constriction of the airways and tissue thickness.
However, these findings have not yet been clinically tested in humans, and it’s unclear if cocoa is safe to use with other anti-asthmatic drugs.
Therefore, even though this is an interesting area of development, it’s too early to say how cocoa may be used in treating asthma.
10. Antibacterial and Immune-Stimulating Properties May Benefit Your Teeth and Skin
Several studies have explored the protective effects of cocoa against dental cavities and gum disease.
Cocoa contains many compounds that have antibacterial, anti-enzymatic and immune-stimulating properties that may contribute to its oral health effects.
In one study, rats infected with oral bacteria that were given cocoa extract had a significant reduction in dental cavities, compared to those given only water.
However, there are no significant human studies, and the majority of cocoa products consumed by humans also contain sugar. As a result, new products will need to be developed to experience the oral health benefits of cocoa.
Despite popular opinion, cocoa in chocolate is not a cause of acne. In fact, cocoa polyphenols have been found to provide significant benefits for your skin.
Long-term ingestion of cocoa has been shown to contribute to sun protection, skin blood circulation and improve the surface texture and hydration of your skin.
