Speaking of cocoa, many people associate it with what must be chocolate, coffee, cocoa milk tea, etc., and know little about the plant itself, or do not understand what kind of crop cocoa is, and may even be confused with coffee beans, today we will look at the true nature of cocoa, perhaps you will find the interesting side of cocoa: “Cocoa “But the same family as the sycamore tree First of all, it is stated that cocoa is the fruit of the cocoa tree, the flattened seeds of the long ovoid nut, containing 53% to 58% oil . And cocoa tree is the mallow order, sycamore family, cocoa tree genus of trees, native to tropical America, three thousand years ago, the Mayans in the Americas began to cultivate cocoa trees, called cacau. flowering period almost year-round. The flowers and fruits are borne on the main poles and old branches all year round, and the fruits are long and large, red or yellow. The cacao bean is somewhat larger and flatter than the coffee bean, and the indentation in the middle is shallower than that of the coffee bean, with a wavy indentation. Cocoa was thought to be a hard currency at first, but it was not intended to be a drink for everyone. 16 centuries ago, cocoa was not known to people living outside the Amazonian plains, and it was not yet a raw material for cocoa drinks. Because the seeds were so rare and precious, the locals used the seeds of cacao (cacao beans) as currency, called “cacao hutli”. The process of cocoa spreading from South America to Europe, Asia and Africa has been long and winding. The Inca civilization was the first to invent cocoa drinks. In the first half of the 16th century, cocoa was introduced to Mexico through the Central American isthmus, and then to the Inca Empire’s territory in present-day southern Brazil, where it soon became popular with the local people. In the mid-16th century, Europeans came to the Americas, discovered cacao and recognized it as a valuable cash crop. They developed cacao beverages and chocolate based on “chocotillos”. Nutrient-rich cocoa Cocoa beans (raw beans) contain 5.58% water, 50.29% fat, 14.19% nitrogenous substances, 1.55% theobromine, 13.91% other non-nitrogenous substances, 8.77% starch, 4.93% crude fiber, and its ash contains 40.4% phosphoric acid, 31.28% potassium, and 16.22% magnesium oxide. Cocoa beans also contain caffeine and other nerve central excitatory substances as well as tannin, tannin and chocolate color, aroma and taste have a great relationship. The melting point of cocoa butter is close to human body temperature, with the characteristics of melting in the mouth, maintaining a certain hardness at room temperature, and has a unique cocoa flavor, has high nutritional value, not easy to oxidize, is the main raw material for making chocolate. Cocoa cake can be made into cocoa powder, which is rich in carbohydrates, fat, protein and vitamin B. Magical health benefits (1) Appetite control Studies have found that consuming cocoa can stabilize blood sugar and control weight. Cocoa is rich in cocoa butter, protein, fiber, many vitamins and minerals, with very few absorbable carbohydrates (less than 10%). Eating cocoa makes you feel full easily and has minimal effect on blood sugar. The linoleic acid in cocoa butter produces GLA, which is eventually converted into type 1 prostaglandins by DGLA, which can stabilize blood sugar and control appetite by relaxing blood vessels and eliminating metabolic disorders, as well as helping insulin to work. In addition, cocoa can increase the concentration of serotonin in the brain, thus stabilizing mood and controlling appetite. Finally, cocoa can increase the formation of nitric oxide, which can relax blood vessels, accelerate metabolism, as well as help “leptin” (leptin) work. (2) Beauty and beauty The American Medical Association has confirmed that eating cocoa does not cause acne. On the contrary, cocoa is rich in proanthocyanidins and catechins, as well as vitamin E, which has a strong antioxidant effect. These antioxidants, together with the vitamin A and zinc in cocoa, can improve skin beauty and remove acne and scars. (3) Enhances love and “sex” Cocoa contains phenylethylamine, a signal produced by the brain when we have an orgasm in love or sex. What’s more, cocoa increases the formation of nitric oxide, which promotes the expansion of blood vessels and helps erections. This principle is the same as Viagra. (4) Pleasant to the palate Cocoa contains more than 500 aromatic substances, which cannot be imitated synthetically in the laboratory. The melting point of cocoa is 35-37 degrees Celsius, the same temperature as the human mouth and blood, so the import is melted; at the same time the brain begins to secrete endorphins, a signal substance that makes you feel good. That’s why the taste and texture of cocoa is the most memorable for you, and your mouth is full of water when you look back! (5) Concentration and refreshment The theobromine in cocoa can make you think sharp and concentrate. Tryptophan and magnesium in cocoa can help the production of serotonin, so that you become calm. (6) Lowering fat and protecting the heart Studies have found that consuming cocoa can improve cardiovascular function. Subjects ate nearly 50 grams of chocolate high in flavanols every day for two weeks. The results showed that the subjects had a significant dilation of blood vessels two hours after consumption. Numerous studies have found that proanthocyanidins and catechins, which are abundant in cocoa, have strong antioxidant effects and can reduce low-density lipoprotein cholesterol (LDL) and increase high-density lipoprotein cholesterol (HDL). This effect is enhanced by the linoleic, oleic and soft fatty acids in cocoa. The stearic acid in cocoa has no effect on cholesterol. (7) Clears the mouth and strengthens the teeth The Princeton University Research Center has confirmed that cocoa cleans the mouth and prevents gum calculus and tooth decay. The tannins and polyphenols in cocoa can prevent the formation of gum calculus and tooth decay. (8) Antioxidant benefits for longevity Research at Harvard University found that cocoa can reduce the risk of diseases such as cardiovascular disease and cancer and extend life expectancy. Vitamin E is the predominant vitamin in cocoa and proanthocyanidins are the predominant polyphenols in cocoa. They are major free radical scavengers that protect the body from oxidative damage. Therefore, they have a preventive effect on a variety of diseases, such as cardiovascular disease, cancer and aging. To sum up, many functions of cocoa are related to its antioxidant effects, such as skin and beauty, lipid lowering and heart protection and life extension. Cocoa is the firewall of our body! According to experts, doctors in Western countries used cocoa more than 500 years ago to treat tuberculosis, anemia, headaches, gastrointestinal discomfort, sexual apathy and kidney stones. It is clear that cocoa has a long history of health benefits for people.