Cocoa, one of the oldest drinks known since the time of the Maya, continues to attract the attention of dietitians, scientists, and nutrition specialists.
According to dietitian Tatiana Zaletova, the beneficial properties of this aromatic drink can be listed endlessly, so the expert highlighted only the key ones. The antioxidants found in cocoa help slow down the aging process of the body and prevent the development of atherosclerosis, as well as related cardiovascular diseases.
Bioactive compounds in cocoa reduce the likelihood of cholesterol plaque formation by preventing platelet aggregation. Thus, this drink becomes an important preventive measure in the fight against heart attacks and strokes.
Moreover, cocoa contributes to the improvement of cognitive functions of the brain and has properties that lower blood pressure, control weight, and consequently reduce the risk of developing type 2 diabetes. It also helps cope with depressive states, improving mood and productivity.
Research has confirmed the effectiveness of cocoa when included in the comprehensive treatment of patients with liver cirrhosis. Although cocoa is not a medicinal product, it can slow the progression of this disease and serve as an auxiliary element in the fight against pathologies preceding cirrhosis, such as non-alcoholic fatty liver disease or viral hepatitis.
However, the consumption of cocoa-based products has its contraindications. Therefore, Tatiana Zaletova warns of the necessity of consulting a doctor.
