The melting point of cocoa butter is close to human body temperature, which has the characteristics of melting in the mouth and maintaining a certain hardness at room temperature. It also has a unique cocoa flavor, high nutritional value and is not easy to oxidize. It is the main raw material for making chocolate.
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Medicinal use 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 beans
Baidu encyclopedia-cocoa