Cocoa is obtained from cocoa beans from the tropical forests of South America. Most of the compounds contained in it are sensitive to high temperatures. For this reason, raw cocoa, which is not subjected to thermal treatment, preserves its pro-health values: it contains more antioxidants than red wine or green tea, and is also a good source: magnesium, iron, zinc, manganese, potassium, B vitamins and fiber.
Cocoa is also rich in tryptophan, which is transformed into one of the major neurotransmitters in our body – serotonin (often also called the hormone of happiness).
At the same time, thanks to the content of compounds such as theobromine, caffeine and anandamide, cocoa has a stimulating effect, improving the mood.
The content of the phenyl ethylamine compound (PEA) in cocoa raises the level of dopamine in the body, which translates into improved concentration, alertness and well-being.
The consumption of cocoa can also benefit people who have problems maintaining the proper level of sugar in the blood, because the compounds contained in it reduce insulin resistance.
Cocoa is great as an addition to mousses or fruit cocktails, pastries and desserts. It should not be subjected to thermal treatment, because it adversely affects the health-promoting compounds contained in it.