Antioxidant Benefits Of Raw Cacao

Most people love to bite into a bar of chocolate every now and then. Aside from the sweet joy that dances on the taste buds, chocolate possesses a number of nutritional benefits. Chocolate, in its raw and pure form, known as cacao, contains a plethora of beneficial antioxidants, significantly more than even green tea, wine and other exotic fruits and vegetables, to improve heart health, blood pressure and mood.

Definition

Antioxidants help to prevent the oxidation of other molecules in the body. They also combat harmful chemicals, known as free radicals, that damage and kill healthy cells. Foods are given a specific ORAC rating based on their level of antioxidant activity in the body. Unprocessed cacao has an ORAC rating of 28,000, according to NaturalNews.com. Other foods listed that are known for having high antioxidant value include acai berries (18,500), prunes (5,770), pomegranates (3,307) and blueberries (2,400).

Benefits

Cacao contains a number of minerals and nutrients that serve as antioxidants. An extensive list of antioxidants contained in raw cacao includes anandamide, a neurotransmitter that triggers the feeling of bliss; phenethylamine (PEA), which produces the love sensation; sitosterol, which reduces LDL cholesterol; asparaginase, an enzyme that has anti-leukemia properties; dopamine, a neurotransmitter that boosts motivation and pleasure; and coumarin, a blood thinner. Raw cacao also contains epichatehins, chatechins, resveratrol and procyanidins, all which play a role in improving cardiovascular health.

Expert Insight

In a 2005 study published in the "American Journal of Clinical Nutrition," researches determined that the flavanols of cacao found in dark chocolate may temporarily increase the body's sensitivity to insulin and decrease blood pressure in healthy persons. In addition, David Wolfe, author of "Naked Chocolate: The Astounding Truth About the World's Greatest Food," explains that the antioxidants in raw forms of chocolate protect the heart and circulatory system, dilate the blood vessels for improved circulation, improve the cardiovascular system and thin the blood platelets to decrease the risk of blood clots and strokes.

Study

A 2000 study published in the "Journal of Atherosclerosis and Thrombosis" observed the relationship between the polyphenols in cacao liquor and low-density lipoproteins (LDL), the cholesterol associated with heart disease, high blood pressure and hardened arteries. In the study, six Japanese rabbits were fed a high-cholesterol diet for three weeks, followed by a high-cholesterol diet containing one percent of the cacao liquor polyphenols for 10 days. The results of the study showed that as the rabbits were administered a portion of the cacao polyphenols, their bodies were more able to resist LDL oxidation in the bloodstream.