Raw Cacao For a time this part cocoa is attracting the attention of researchers and scholars of health. Both the Mayans and the Aztecs already appreciated for its therapeutic properties, aphrodisiac, energizing and its effect on longevity. It was so valuable that they even used it as currency. Today day we know that cocoa is very rich in polyphenols. It contains more polyphenols and more antioxidant capacity than green tea or red wine. More than 300 phytochemicals present in cocoa beneficial to health have been identified. Including the flavanol epicatechina, known for their benefactors properties over the heart. There are several studies that conclude that consumption of cocoa high in this flavanol, i.e. crude oil - since flavanols degrade during the heating process - has a positive effect on disease cardiovascular, decreasing blood pressure and cholesterol, possibly by activating the release of nitric oxide in the endothelium, inhibit LDL oxidation suppress Platelet Activation and increase the insulin sensitivity. Among the myriad of cocoa compounds also find phenylethylamine, a neurotransmitter that our brain secretes when we are in love. And the anandamina, another neurotransmitter involved in the realization of the memory and feelings such as hunger, sleep patterns and pain relief. Other studies awarded antidepressant and properties decreased appetite by inhibition of MAO. On the other hand, cocoa is an incredible source of magnesium and phosphorus. It is believed that this would be the reason why many women often have cravings for chocolate during the menstrual cycle. Its content in the amino acids tryptophan and arginine is also especially high. All these properties decrease or disappear to be heated during processing in the production of what we know as chocolate. In addition the addiction of sugar, milk, hydrogenated fats and other additives make it an unhealthy food. Inma follow us on facebook:

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