Cocoa is very rich in anti-oxidants which lowers blood pressure, increases blood flow, and improves cholestrol levels as well. However, it mostly helps with inflamation due to the abundance of anti-oxidants in cocoa. Many chocolate products are made with alkaline which reduces bitterness and around 60% of flavanols. The concentration Flavenols, polyphenols, and anit-oxidants is what makes up most of cocoas benfits.
Cocoa has an abundant amount of polyphenols, as mentioned before. This polyphenols actually improve blood flow to the brain as well as the rest of the body. A two-week study in 34 older adults given high-flavanol cocoa found blood flow to the brain increased by 8% after one week and 10% after two weeks. These studies indicate a positive role of cocoa on brain health and possible positive effects on neurodegenerative diseases like Alzheimer’s and Parkinson’s. However, more research is needed.
It’s thought that cocoa may help by regulating the use of energy, reducing appetite and inflammation and increasing fat oxidation and feelings of fullness. A population study a link between people who consumed chocolate more frequently and a lower BMI, despite the finding that eating chocolate more often was also linked to eating more calories and fat. Additionally, a weight loss study using low-carbohydrate diets found that a group given 42 grams or about 1.5 ounces of 81% cocoa chocolate per day lost weight faster than the regular diet group.