2025 Author: Jasmine Walkman | [email protected]. Last modified: 2025-01-23 10:18
Aromatic cocoa drink in addition to rich taste, there are a number of benefits for the body. The stimulating and tonic effect of cocoa on the body is mainly based on the content of theobromine (1.5% to 2%) and caffeine (from 0.4% to 0.8%). In general, theobromine acts on various body functions.
It is important to note that, unlike caffeine, theobromine does not increase performance, but helps to more quickly restore the body's physical strength, especially when we are under great stress and tension. According to experts, theobromine mainly affects the central nervous system.
Cocoa contains vitamins A and C, as well as B vitamins, vitamin PP. The content of minerals in cocoa is more significant. The mineral composition shows fluctuations depending on the degree of maturation and fermentation.
Cocoa is relatively rich of phosphorus and potassium salts, but is poor in calcium. Potassium c cocoa has an extremely beneficial effect on the cardiovascular system. And the pectin substances in its composition work well on digestive functions.
As useful however, overdoing it with cocoa drinks can still lead to some unwanted conditions. Large amounts cause irritation of the gastric mucosa, it is possible to strain the liver and bile ducts.
Cocoa should also be avoided by people who have kidney problems and are prone to the formation of sands and stones in these organs.
The reason for this is the high content of oxalic acid. In addition, the intake of large amounts of cocoa, according to some scientists, leads to an imbalance between calcium and phosphorus in the body.
This is also due to the diuretic effect of the cocoa beverage and in particular theobromine. It is not recommended to drink cocoa on an empty stomach. Some experts even believe that cocoa should be avoided by pregnant and breastfeeding women, as it causes the removal of valuable calcium from the body.
The specific aroma of cocoa is due to citric and acetic acid and volatile essential oils. The high content of tannins (tannins) in cocoa (about 5%) is the reason for the bitter and astringent taste of natural cocoa.
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