We have explored the causes of the major
chronic diseases prevailing in the world and the relevant mechanisms as a sound basis for recommendations for their prevention. Research shows that the cocoa bean, and tasty products derived from the cocoa bean such as chocolate, and the beverage cocoa, popular with many people worldwide, is rich in specific
antioxidants, with the basic structure of catechins and
epicatechin, and especially the
polymers procyanidins,
polyphenols similar to those found in vegetables and
tea. Metabolic epidemiological studies indicate that regular intake of such products increases the plasma level of
antioxidants, a desirable attribute as a defense against
reactive oxygen species (ROS). The
antioxidants in cocoa can prevent the oxidation of
LDL-cholesterol, related to the mechanism of protection in
heart disease. Likewise, a few studies show that ROS associated with the carcinogenic processes is also inhibited, although there have not been many studies on a possible lower risk of various types of
cancer either in humans or in animal models consuming
cocoa butter or chocolates. Based on the knowledge acquired thus far, it would seem reasonable to suggest inhibition of the several phases of the complex processes leading to
cancer, as a function of quantitative intake of
antioxidants, including those from cocoa and chocolates. Cocoa and chocolate also contain
fats from
cocoa butter. These are mainly stearic
triglycerides (C18:0) that are less well absorbed than other
fats, and are excreted in the feces. Thus,
cocoa butter is less bioavailable and has minimal effect on serum
cholesterol.