Cacao is a raw, unprocessed, sugar-less version of the cocoa we associate with chocolate. It contains phenolic antioxidants called flavonoids which are beneficial to cellular health. See the trend here?
In addition to catechins, which we mentioned earlier, cacao also contains other flavonoids like epicatechin and procyanidin. These flavonoids work together to promote normal endothelial function, which is a fancy way of saying they help patrol interactions at the surface of blood and lymphatic vessels. In addition, they regulate and block expression of unwanted cellular adhesion molecules. These adhesion molecules cause cells to stick to each other and other surfaces they aren’t supposed to stick to, and can play a role in cancer progression.
Cacao has also been linked to insulin resistance and therefore may have future applications for diabetes research and treatment. Read more >