The cocoa bean is an important confectionery staple throughout the world. Cocoa beans are the ultimate source of chocolate candy bars, hot chocolate and even savory Central American dishes like mole sauce. According to a comprehensive review in Science Daily magazine, this bittersweet treat offers far more than flavor as cocoa beans are packed with health benefits that "may rival penicillin and anaesthesia in terms of importance to public health." From heart disease to cancer, cocoa beans may offer some benefits as a naturopathic method for preventing dozens of common ailments.
Cholesterol
According to renowned naturopath Dr. Ray Sahelian, polyphenols in cocoa beans can help to reduce LDL (bad) cholesterol while elevating levels of HDL (good) cholesterol.
Blood Pressure
A landmark study published by the Journal of the American Medical Association (JAMA) in 2007 demonstrated that adults with prehypertension were less likely to develop high blood pressure if they consumed high-polyphenol forms of dark chocolate. Dr. Ray Sahelian cites this study as an example of tangible research to support cocoa's numerous health benefits.
Blood Vessel Health
Science Daily notes that the Kuna people of Panama, who consume chocolate regularly, have low rates of heart failure, stroke and heart attack. The powerful antioxidants in cocoa may prevent heart disease by keeping arteries supple. Dr. Sahelian suggests that this benefit is most pronounced in smokers.
Cancer Prevention
Few studies have investigated the link between cocoa and cancer prevention, but Dr. Sahelian notes that the polyphenols in cocoa seem to block the types of free radical damage associated with cancer. More research is needed to determine cocoa's possible role in cancer prevention.
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