🌿 Cocoa
Kakao
Theobroma cacao
ocoa is obtained from the seeds of the cacao tree. Cocoa beans are particularly rich in polyphenols, especially epicatechin, catechins and procyanidins. These compounds have antioxidant properties and may support cardiovascular health.
Notes
The main constituents are polyphenols, catechins, epicatechin, procyanidins, anthocyanins, theobromine, caffeine, minerals and cocoa butter. The high content of epicatechin and procyanidins is particularly relevant to the antioxidant and vascular properties of cocoa.
Effects
- vascular-supporting
- antioxidant
Conditions
- oxidative stress
- cardiovascular system
- type 2 diabetes
Application Areas
- metabolism
- cardiovascular system
- blood vessels
Plant Parts
- seeds
Preparations
- raw
- powder
Contraindications
- Hypersensitivity; caution with larger amounts due to theobromine and caffeine.