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Depression, cardiovascular disease, PMS and free radicals. Understand how cocoa helps fight them

Image: Monika Grabkowska on Unsplash

Cocoa is the fruit of the cocoa tree, originally from the Amazon. It is considered a functional food because, in addition to performing nutritional functions, when consumed regularly and moderately, it brings health benefits. A powerful set of substances, vitamins and minerals present in its composition guarantee the benefits of cocoa, such as favoring the smooth functioning of the arteries and the heart and alleviating anxiety and fatigue.

Cocoa Benefits

Get to know the substances that are responsible for the beneficial properties of cocoa for human health.

Phenylethylamine

It acts in the body as a neurotransmitter. Phenylethylamine stimulates the production of dopamine and serotonin, hormones related to the sensation of pleasure and well-being. Our body produces phenylethylamine when we feel desire for someone or fall in love, which is why cocoa is also considered an aphrodisiac food.

theobromine

It is a bronchodilator and vasodilator, which makes it effective in treating asthma and cardiovascular disease. But beware: theobromine is harmful to animals. So don't feed chocolate and other cocoa-containing foods to your pet - see what foods your pets shouldn't eat.

Flavonoids

Flavonoids are substances with antioxidant capacity that help fight free radicals and premature aging. Flavonoids also have vasodilating properties and contribute to improving blood circulation and, consequently, favoring the proper functioning of the arteries and the heart, helping to prevent cardiovascular disease.

Caffeine

It acts as a stimulant of the central nervous system, increasing alertness. It guarantees that cocoa has among its benefits the promotion of smooth muscle relaxation and cardiac muscle stimulation.

Magnesium

Deficiency of magnesium in the body of women in the reproductive phase can lead to the development of symptoms of depression: anxiety, irritability, insomnia, fatigue and headaches. The FAO recommends that women aged 10 years and older consume 220 mg/day of magnesium. This value is reduced to 190 mg/day for women over 65 years of age (for adult men - from 19 to 65 years - the recommendation is 230 mg/day). Cocoa is a great source of magnesium as 50 grams of cocoa contains approximately 275 mg of magnesium. This explains the craving for chocolate that many women feel during their fertile period. However, it is essential to emphasize that the concentration of cocoa varies greatly between the different types of chocolate available on the market. Therefore, it is important to choose chocolates with a high cocoa content instead of milk chocolates.

And where does the cocoa we eat come from?

Image: Etty Fidele on Unsplash

According to the Executive Committee for Planning of Cocoa Crop - CEPLAC, Brazil is the sixth largest cocoa producer in the world, losing to Côte d'Ivoire, Indonesia, Ghana, Nigeria and the Republic of Cameroon, respectively.

According to ADVFN Brazil (Advanced Financial Network), 95% of Brazilian cocoa is produced in the state of Bahia; 3.5% in Espírito Santo; and 1.5% in the Amazon. Brazil exports 90% of all cocoa produced in the country. This is because Brazilian cocoa is seen internationally as a high quality product. Thus, only 10% of cocoa remains to supply the domestic market. USA, Netherlands and Germany are the main destinations for Brazilian cocoa.

It is not recommended to consume cocoa-based and calcium-rich foods at the same meal. Cocoa contains a substance called oxalic acid, which tends to bind calcium. Thus, oxalic acid “steals” calcium from the food, which compromises the body's absorption of calcium.

Therefore, it is interesting to be aware of the consumption of milk chocolate and also the popular chocolate drinks (which also contain a huge amount of sugar). In addition, cocoa is a very caloric food as it contains a high content of saturated fat. Therefore, to enjoy the benefits of cocoa, it is not recommended to consume it in excess.

Chocolate

Chocolate is the most popular form of cocoa consumption. However, the consumer needs to be aware that there is a wide variety of chocolates available on the market, and that the cocoa content varies significantly from one product to another.

According to a resolution by the National Health Surveillance Agency (Anvisa), chocolate must have at least 25% of cocoa. However, there are many manufacturers that do not report data on cocoa concentration in their product packaging.

According to a survey carried out by the Brazilian Institute for Consumer Protection (Idec), only one among the eleven brands of milk chocolate analyzed had the percentage of cocoa stamped on the label. As for semisweet chocolate, three out of eight brands analyzed presented information regarding the cocoa content in the package.

Dark chocolates provide more information about the percentage of cocoa in the product. Among the eleven brands surveyed, nine informed the data on the packaging. Therefore, it is essential that the consumer pays attention to the information contained in the package when purchasing the product.

Although chocolate is the most popular, there are other ways to consume cocoa, such as powder, honey and even cocoa jelly.

Social and environmental impacts of cocoa production

Despite providing the manufacture of delicious foods, cocoa production also has its downsides. Most of the world's cocoa production takes place on small farms and in tropical regions characterized by high biodiversity. One of the problems is the application of pesticides to prevent pests and the clearing of native vegetation. Degrees of environmental impact vary according to the production model.

In addition to the environmental impacts, attention should be paid to the social impacts of cocoa production, such as working conditions in the cocoa plantation and the fight against child and slave labor.

Choosing organic and small-producer chocolates is a way to consume a high-quality product that meets social and environmental values ​​and, as it is free of pesticides, prevents damage to your body and does not degrade the environment.