タイトルまたは説明

The Cocoa beans, also known as cacao beans or simply Cocoa or Cacao, is the dried and fully fermented fatty seed of Theobroma Cocao from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many mesoamerican foods such as Mole sauce and tejate. Cocoa solid, cocoa butter, and chocolate are all rich sources of antioxidants. Epidemiological studies show an inverse association between the consumption of cocoa and the risk of cardiovascular disease. The likely mechanisms are antioxidant activity; improvement in endothelial function, vascular function, and insulin sensitivity; as well as attenuation of platelet reactivity and reduction in blood pressure.