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Medicinal Uses of Cocoa Powder

Used by the Ancient Aztecs and Mayas for its curative powers, cocoa in its various forms has long had a medicinal history. In the 16th century, the Aztecs made concoctions of cocoa beans, maize and herbs to treat the faint of heart and quell fever and panting. Cocoa powder contains high levels of polyphenols, namely, flavanols, which have been shown to be beneficial against cardiovascular disease.

  1. Antioxidant Protection

    • Dark chocolate and cocoa offer antioxidant protection to the body by preventing oxidation of low-density lipoproteins, or LDL cholesterol, that can lead to atherosclerosis. The procyanidins in cocoa and their precursors, epicatechin and catechin, are the active components that prevent buildup of the artery walls and scavenge for free radicals to protect DNA.

    Cardiovascular Disease

    • Cocoa consumption and cardiovascular risk have been found to have an inverse relationship in epidemiological studies. The flavonoids in cocoa, namely, flavanols, may be responsible for favorable cardiovascular outcomes, according to an article in the Asia Pacific Journal of Clinical Nutrition published in 2008. An epidemiological study published in the Archives of Internal Medicine in 2006 found that in a 15 year study of 470 elderly men, the group with the highest cocoa consumption had lower systolic and diastolic blood pressure than those with the lowest cocoa intake.

    Endothelial and Circulatory Function

    • In a study published in the Journal of Cardiovascular Pharmacology in 2007, dysfunction of the endothelium, or the layer of cells inside of blood vessels, reversed with the daily consumption of high-flavanol cocoa drinks. Dilation improved, however, the type of chocolate matters. In 2006, it was found that dark chocolate can improve flow-mediated vascular dilation, but white chocolate did not.

    Cognitive Function & Mood

    • In a study done on healthy young people in 2006, functional magnetic imaging showed that drinking flavanol-rich cocoa resulted in greater blood flow to the brain. The findings were published in the Journal of Cardiovascular Pharmacology, and suggest that cocoa may help deter cognitive decline and dementia. Cocoa contains psychoactive components in small quantities, such as caffeine, theobromine and phenylethylamine; however, its effect on mood may be more indirect, in that N-acylethanolamines in cocoa powder discourage the breakdown of anandamine, which can prolong feelings of euphoria.

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