THE HEALTH BENEFITS OF CACAO

Kakava (Theobroma cacaoCacao (Theobroma cacao) is a well-known tropical plant widely cultivated for its beans, which are the main raw material for chocolate production. The aim of this paper is to provide a comprehensive review and analysis of the bioactive compounds present in cacao, highlighting their potential relevance to human health. A systematic literature review was conducted to collect relevant scientific articles and reviews related to bioactive compounds in cacao. The analysis showed that cacao is rich in bioactive compounds such as flavonoids (e.g. catechins, epicatechins), methylxanthines (e.g. theobromine, caffeine) and polyphenols. These bioactive compounds have been associated with a wide range of biological activities, including potent antioxidant effects, anti-inflammatory properties and vasodilatation, which may have a positive impact on cardiovascular health. Consumption of cacao and its bioactive compounds may have health benefits due to their antioxidant, anti-inflammatory and cardiovascular protective properties. However, further research is needed to fully understand the mechanisms of action and to establish appropriate dosing recommendations to exploit the potential health benefits of cacao.

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