Among the well-studied benefits of adding high flavanol cocoa as a regular part of your diet is its ability to lower the risk of multiple types of chronic disease, such as heart attack, stroke, and even diabetes, in addition to other cardiovascular health issues. This is possible due in large part to the strong antioxidant and anti-inflammatory properties of cocoa flavanols, which allow for the prevention of cell damage as well as undue stress on areas such as the blood vessels, among other effects. With good dietary choices like the regular use of cocoa flavanols helping keep cells healthy and the vascular system free of stress, a whole host of chronic health conditions, especially those which become more prominent as we age, can be much less likely to occur. Read on for a more in-depth look at how high flavanol cocoa can play a vital role in mitigating the risk of chronic disease:
Cocoa Flavanols and Lowering Cardio Risk
As said, regular intake of cocoa flavanols can play a big role in reducing risk of several cardiovascular health conditions. This is for several reasons having to do with their antioxidant and anti-inflammatory properties, most notably their ability to stimulate the production of nitric oxide in the body. A healthy nitric oxide production is necessary in order to keep blood vessels relaxed so they can more easily respond to changing levels of needed blood flow, which is particularly important as we age as well as during periods of stress, physical or mental, at any age.
In addition to this, cocoa flavanols have been shown to promote noticeable reductions in blood pressure, which can reduce risk of health problems ranging from heart failure and stroke to kidney disease, vision problems, and even cognitive decline. Cocoa Flavanols can potentially help lower low-density lipoprotein and raise high-density lipoprotein (or “bad” and “good” cholesterol, respectively) in the body as well.
Cocoa Flavanols and Diabetes
Another type of chronic disease risk cocoa flavanols has the potential to be effective in mitigating is type 2 diabetes, with its anti-inflammatory properties once again being responsible. An increased insulin sensitivity, or the ability of insulin to better break down natural sugars such as glucose into energy for the body, is shown to go along with a lowered blood pressure when taking high flavanol cocoa for even just fifteen days.
By helping reduce intestinal inflammation, cocoa flavanols allows the body to more easily digest the natural sugars found in carbohydrates and can help with the digestion of certain fats as well. High flavanol cocoa can also reduce inflammation in the pancreas, the organ responsible for producing and secreting insulin, thus helping regulate a healthy blood sugar and ensuring natural sugars can be properly converted into energy.
Cocoa Flavanols and Alzheimers
One final, and perhaps unexpected, area of chronic disease risk cocoa flavanols may be highly helpful in is with conditions related age-based cognitive decline such as Alzheimer’s. The compounds’ antioxidant and anti-inflammatory properties play their role here by helping ensure a healthy blood flow to and a reduced oxidative stress on the brain, allowing us to stay sharp in areas such as focus, memory, and general mental performance in the long run.
Cocoa Flavanols can also be helpful in promoting neuroplasticity, or the ability of the brain to form new connections when needed, an effect that is highly important during periods of learning or especially after injury. And while these effects are most clearly important for older adults who are more susceptible to conditions like Alzheimer’s or general cognitive decline, studies do support the idea that these benefits can be seen by younger, healthy adults as well.
Key Takeaways:
Cocoa Flavanols can help reduce cardiovascular risk through increased nitric oxide production and lowered blood pressure
Cocoa Flavanols can help reduce diabetes risk through increased insulin sensitivity and reduced intestinal and pancreatic inflammation
Cocoa Flavanols can help reduce neurodegenerative risk through increased blood flow to and lowered oxidative stress on the brain
Sources:
https://pubmed.ncbi.nlm.nih.gov/18356327/
https://pubmed.ncbi.nlm.nih.gov/25344629/
Phillip McCauley
Phillip McCauley is the owner of Natural Zing and Vital Purple at TheOrganicCacao.com.
Writer / Researcher: Trey Norbey
