WHAT IT DOES - FOOD
The Cacao tree is native to the the Americas, most probably the Amazon is South America. It was considered a currency in the times before the Spanish conquest.
It is from the bean from the cacao tree that all cocoa and chocolate is made.
Aztec Emperors drank nothing but a chocolate drink made from the cacao bean and flavoured with spices and vanilla.
In the 17th Century chocolate was made popular in Europe by the Spanish, and with the cacao tree being introduced to the West Indies and the Philippines.
Antioxidant, Anti-Cancer, Heart Health and a Stonger Brain
Cacao and products with high levels of cocoa contain flavanoids, particularly epicatechin, which is considered to have beneficial effects of cardiovascular health.
Continuous use of raw cacao or cocoa products is linked to cardiovascular health, but to a lesser extent to chocolate or heated cocoa products as flavonoids degrade during heating or alkalising processes.
Flavanoids are commonly known for there antioxidant activity, helping clear your body of harmeful free radical, and a mechanism that affects cancer cells and inhibits tumor invasion.
It is also considered that eating flavanoid rich cacao products improves blood flow which may benefit your heart and other organs such as the brain, helping improve learning and memory.