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Benefits in Cocoa Beans

Cocoa beans are the source of all things chocolate. Aztecs and Mayans cultivated the cocoa tree and mixed the beans with water and added vanilla, chilis and spices. Recent research suggests that cocoa beans contain healthful catechins, or polyphenols of the flavanol group. Many chocolate manufacturers are trying to capitalize on the research; however, some compounds in cocoa have shown valid health benefits.

  1. Benefits

    • Flavanols are a sub-class of natural compounds, called flavanoids, which are found in plants. Research materials are rich with proof that polyphenols with antioxidant properties, such as those in the nonfat parts of cocoa beans, benefit circulatory health. A meta-analysis led by Dirk Taubert, M.D., Ph.D., of medical trials on cocoa's effect on blood pressure suggest cocoa flavanols may increase blood flow and reduce systolic and diastolic blood pressure numbers.

      Cocoa beans contain several flavanols that may reduce cardiovascular disease risks. The flavanols are found in unprocessed cocoa and even in some processed cocoa products. A study by Dr. Romina di Giuseppe at Catholic University in Campobosso, Italy (Nutrition Journal October 2008) suggests that chocolate reduces inflammation, which causes heart disease in the first place, because flavanoids lower C-reactive protein (CRP) in the blood.

      A high level of magnesium in cocoa beans contributes to its elevated stature as a heart-healthy food. Magnesium plays a role in reducing bad, LDL, cholesterol. It seems unlikely, but Kathleen M. Zelman, M.P.H., R.D., L.D., writes that cocoa can also aid the body's insulin sensitivity and improve blood sugar numbers. This could play a part in staving off Type II diabetes.

    Effects

    • Chocolate is often referred to as the feel-good treat. Cocoa beans contain phenylethylamine (PEA), an antidepressant that stimulates the body's adrenaline and dopamine levels for a dose of happy feelings. Researchers at Rush University's Center for Creative Development in Chicago studied the effects of having a low level of PEA and discovered the deficit may be a cause of depression. Patients responded positively to PEA treatment. The PEA in chocolate is most likely responsible for its mood-lifting reputation.

    Types

    • To reap the benefits of the cocoa bean, choose the right type of chocolate. Solid, dark chocolate is more beneficial than milk or white chocolates, according to medical experts like Zelman. Remember, the flavanoids from the cocoa bean are the most beneficial piece. The more cocoa chocolate has, the higher its health-promoting profile.

      Chocolate is still a treat, however, with a high sugar and fat content. Limiting portions is wise so the caloric intake does not cause other problems. Some companies offer cocoa bean benefits in a pill as a nutritional supplement, but it is wise to check with a doctor before adding these to your diet.

    Speculation

    • The cocoa bean's benefits are not set in stone. Epicatechin, a phytochemical in cocoa, is being studied by researchers such as Dr. Norman Hollenberg at Harvard Medical School as a proven deterrent of cancer, diabetes and heart disease. Nutrition experts are considering Hollenberg's study of epicatechin's role in protecting against disease and many agree that more research is needed.

      Another beneficial compound in cocoa is pentameric procyanidin. Scientists at the Lombardi Comprehensive Cancer Center at Georgetown University Medical Center are speculating that compounds in cocoa are inhibitors of breast cancer cell growth. These compound test results could one day lead to prevention and better cancer treatments.

    Future

    • Cocoa's future is bright as far as health benefits. Nutrition and medical studies are going strong and some projects are being funded by large entities, such as the American Association for Cancer Research. There may even be improved products at the grocery store eventually. Mars, Incorporated, home of Mars Botanical research on flavenols, patented CocoaPro. Mars is starting to use this proprietary process, which retains more flavenols during processing, in several of its products.

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