World Cocoa Day: what are the benefits of this antioxidant

Its use has been linked to acne, obesity, high blood pressure, coronary heart disease, and diabetes. However, according to a study of the health effects of chocolate published in the Netherlands Journal of Medicine, this is not all bad news. The authors note that Cocoa, a key ingredient in chocolate, contains biologically active phenolic compounds.

In turn, according to a study published by Harvard University, women who eat chocolate have a 32% lower risk of heart failure than women who don’t. Compounds in cocoa called flavonoids may help to activate enzymes that release nitric oxide, a substance that helps widen and relax blood vessels.

From the iconic Vasalissa Chocolatier chocolate factory, they explained to Infobae that good chocolate should be made from 100% cocoa. “Cocoa butter, an essential component in its manufacture, is very expensive, and so many producers replace it with palm oil or in the worst case with hydrogenated oil.. When we talk about percentages, we are referring to that of solid cocoa, the remaining percentage is that of sugar, the higher the percentage, the lower the amount of sugar.», Said Dadi Marinucci, the founder with her daughter Federica.

What nutritional benefits can cocoa provide? “Cocoa has a high concentration of antioxidants which delay cellular aging; due to its high content of polyphenols, protects the body against disease and injury and provides minerals such as magnesium, iron, copper and potassium; the latter is essential for bone and muscle metabolism. In any case, it should be noted that cocoa and chocolate are not synonymous: Pure cocoa is obtained from seeds previously dried, fermented, roasted and crushed which will give rise to cocoa paste or liquor. Then it will be pressed and the pure cocoa cake and butter will be obtained from this process ”, explained Laura Romano, Bachelor of Nutrition.

The specialist added that “Chocolate is a food made from cocoa, cocoa butter, sugar, and other ingredients such as milk and vegetable fats. As more ingredients are added, most of them refined, its natural composition is altered ”.

On pure cocoa, the nutritionist known by Instagram @integralnutricion, comments that “It is a source of protein and fiber with a low concentration of carbohydrates. Chocolate, on the other hand, is high in fat, mostly unhealthy, in sugar, and low in fiber and protein. “For this reason, it is important that, if we want to consume good quality chocolate, we favor those with the highest percentage of cocoa.”.

Pure cocoa powder It could be eaten daily as part of a healthy diet, but not to be confused with chocolate, which, by containing butter and other ingredients, can help with weight gain. and the diseases associated with it, especially in the case of poor quality chocolates.

“If you want to hit the sweet quota, The ideal is to choose those with a higher percentage of cocoa and in small portions, which are around 20 to 25 grams per day; Another option is to choose foods that, in addition to chocolate, contain bitter cocoa and other healthy ingredients such as oats, nuts and seeds, ”said Laura Romano of their consumption.

Regarding the myths about cocoa, it is said that it is harmful to health or that it should not be consumed by people who want to lose weight. This is a myth because it is a source of antioxidants, fiber and protein with low sugar and fat content. “Dark chocolate or nut-based products with chocolate are excellent for providing a quota of pleasure, nourishing us and giving us satiety at the same time “, concluded the nutritionist.

What bonus track, recipes with cocoa to make at home and enjoy the health benefits of this antioxidant

Cocoa Truffles by Laura Romano @integralnutricion

Ingredients

– 100g of peanut butter

– 50 g of cocoa

– 50 g of honey

– 200g of chocolate granola

In a food processor, put the peanut butter, honey, cocoa, granola and, if desired, add a small piece of chocolate. Process until a paste is obtained and form the truffles; They can be passed through coconut, cocoa powder or processed granola. If they’re dry, add more peanut butter, and if they’re very wet, add more granola or grated coconut.

Flourless brownie cup by Gisela Pitura

Ingredients

-1 ½ cup mashed bananas (3 to 4 ripe bananas)

-½ cup of peanut or peanut butter

-3 tablespoons of cocoa powder

-A dash of vanilla extract

-Chocolate chips (optional).

Treat

Preheat the oven to 180 ° C, oil a small bread-type pan, or use a silicone mold that does not need oil. Melt the butter in a small saucepan over medium heat until completely liquid and being careful not to burn it. In a large bowl add the banana puree, cocoa, butter and vanilla, mix well until completely integrated. Pour the mixture into the mold (and you can add chocolate chips). Bake for 20 minutes or until cooked through. Remove from oven and let cool completely before slicing.

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