Today, cacao fruit is widely used in both the food industry and medicine. It is the main ingredient in chocolate, confectionery and beverages.
Cacao beans are the seeds of the Theobroma cacao tree. The beans are harvested, fermented, dried and finally roasted to enhance cacao’s flavor and aroma. Cacao is usually used in the form of powder or cacao butter. Fermentation is an important process that helps improve the quality, flavor and color of cacao powder. Cacao powder contains many flavonoids. These nutrients have been shown to improve blood flow to the brain and heart, help lower blood pressure and support the prevention of blood clots. Flavonoids in cacao powder may help increase insulin sensitivity and reduce the risk of diabetes. Cacao powder also contains plenty of potassium. Potassium has been shown to reduce the risk of heart disease by reducing stress on cells. Cacao is one of the richest sources of polyphenols, which have strong antioxidant and anti-inflammatory effects.