Cocoa fruit can be fermented and baked to make cocoa powder and chocolate. Cocoa is another tropical fruit produced in the mountains of South America. It takes less than 9 months from sowing to fruiting, and it takes 2 months for the fruit to mature. This kind of fruit belongs to berries and tastes like a mixture of tomatoes and lemons.

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The main value of cocoa:

Flavonol and proanthocyanidins isolated from cocoa not only have cardiovascular protection, but also have positive effects on regulating blood pressure, increasing the production of nitric oxide, oxidative defense and immune system. They can prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C, at the same time, they can also promote vasodilation, reduce inflammatory reaction and reduce thrombosis, thus playing a role in preventing cardiovascular diseases.

Epicatechin in cocoa can effectively inhibit atherosclerosis, and proanthocyanidins and catechins have strong antioxidant effects, which can reduce low-density lipoprotein cholesterol and increase high-density lipoprotein cholesterol. Linoleic acid, oleic acid and palmitic acid in cocoa can enhance this effect, while stearic acid in cocoa has no effect on cholesterol.

Baidu encyclopedia-cocoa fruit

Baidu encyclopedia-cocoa