Cocoa wonder beans: amazing benefits and possible harm to the body. Delicious recipes for beauty based cocoa

Who at least once in his life I tried a fragrant drink, a piece of chocolate, that one remains adherent of this stunning product. In the confectionery art of the whole world, there is perhaps a single ingredient, which is impossible to replace anything else. A variety of species, tastes, an incredible number of combinations make cocoa beans "number one" for all cooks, as well as for people who give their preference to exquisite notewings aftertaste. But not only this quality makes cocoa in the most famous product. His beneficial properties for the human body are simply incallible.

A bit of history

Motherland Cocoa Wood with magic fruits has become South America. The first mention of valuable tart drink is associated with the ancient people - Aztecs. More than 4 thousand years ago, they roasted cocoa beans, Moli, drove water and spices and received a drink called "Chocolatl" (bitter water). It is interesting that they drank it in chilled. The right to use this invigorating drink had only the emperor.

Spanish Conquistador Hernan Cortes opened this product for Spain thanks to his journey to Mexico. With the arrival of cocoa legumes to Europe at the beginning of the 17th century, the drink began to prepare with adding and drinking it hot. As before, the delicacy could only afford the highest known. However, due to its bitter taste, excessive fat and the tartness of the special popularity "bitter water" did not acquire.

Food of the gods (Theobroma Cacao) - such a name gave Cocoa Creator of the system of the plant world Karl Linney.

There was a lot of time before the drink from the green cocoa began to conquer all the segments of the population with its extraordinary taste. These people are obliged to Dutch merchant by Conrad by Wang Gutenu, who in 1828 allocated oil from beans in the press designed by him. It took for another 20 years before the so-called "chocolate for food" was created: sugar and oil added to the chopped powder.

Every self-respecting large confectionery company has a unique chocolate recipe from cocoa legume crops. Interesting the fact that the recipe of such a culinary masterpiece, like a cake of Zane (named Austrian confectioner Franz Zane, who created a chocolate cake with a unique taste in 1882) is now stored in the Safe of the Swiss Bank.

Botanical characteristic and where they grow

South American countries are known for their wet tropical climate, which is a favorable habitat of a cocoa tree. In the shadow of the rainforest, it is best to feel this evergreen tree with wide empty leaves of oval shape.

Cacao (Theobroma Cacao L.) refers to the family of sterling, Malvic.

In the wild, the tree reaches up to 12 meters in height. The man adapted to cut the tree so that it grows on plantations up to 5 meters, which is convenient when harvesting. This culture does not endure direct sunlight, so "chocolate trees" plant plantings ,. Barrel at the tree with a diameter of up to 30 cm, straight, with yellowish-brown bark. Leaves are thin, elliptical in shape, up to 40 cm long and up to 15 cm wide.

Harvesting and further processing

Cocoa tree brings fruit all year round. Blooming starts at 5 years. A distinctive feature is that the flowers are located right on the trunk and branches. White-pink flowers smell unpleasant than attracting flies, midges that pollinated it.

Fruits are large, solid up to 30 cm long and up to 20 cm in diameter, similar to small melons. Weighs from 200 to 800 g, maturation occurs within 4-5 months. Color from yellow orange to purple-red color. Inside the fetus is from 30 to 60 seeds. A good fruit gives a year to 2 kg of cocoa beans.

Fruits are accepted alternately, so they collect them selectively by machete. The process of this time consuming, with further processing of the fetus, the hands of a person also require. Each fruit is destroyed by several parts, from there get the flesh with beans. And if you think that this is the process of collecting a harvest, then ... no.

Further treatment includes such a complex process as fermentation, and simply - the process of fermentation, rotting. As a result, the growth of microorganisms, chemical processes, heat release up to 50 degrees occur. And thanks to this days after 10 and manifests, finally, chocolate taste and with nothing inclusive aroma of cocoa. Then brownish sweet-oil flavor beans are sent to special dryers or dried in the sun (which is valued much less) so that moisture content in them decreased from 60% to 8%. After that, the valuable product for the confectionery industry is packaged in jute bags and ship into exports to different countries of the world.

Exporters and consumers

Cocoa trees are grown mostly in Africa (60%), in Asia and South America (30%). Currently, the main exporting countries of cocoa beans are:

• Côte d'Ivoire;
• Ghana;
• Nigeria;
• Cameroon;
• Indonesia;
• Papua New Guinea.

And consume cocoa countries of Europe (70%): the Netherlands, Belgium, France, Germany, the United Kingdom, as well as the United States (20%).

Chemical composition

Cocoa beans are rich in vitamins and minerals. Energy value of more than 530 kcal.

Interesting the fact that in a cup of welded with milk cocoa is contained from a daily dose:

• vitamin B12 - 45%;
• vitamin A - 15%;
• folic acid - 6%;
• calcium - 300 mg;
• carbohydrates - 30 mg;
• fats - 9 mg;
• protein - 10 mg;
• magnesium - 50 mg.

Cocoa butt oil contains such acids in a sufficiently large number as:

• olein ();
• stearin;
• palmitized;
• arahinova.

Useful properties and contraindications

Let us leave a little taste of this wonderful product and turn to its positive impact on the human body. So:

1. The improvement in the work of the cardiovascular system is associated with the presence in the theobromin substance product, which has a healing effect on the entire system, is involved in the blood circulation process, strengthens the vessels, stimulates the heart of the heart, helps in the supply of oxygen myocardium, stimulates mental activity.
2. Powerful antioxidant due to polyphenol that has immunomodulatory properties that strengthens the protective functions of the body, helps protect the hair, the skin, nails of a person from exposure to the surrounding aggressive environment.
3. Prevention of ophthalmic diseases. Beta-carotene contained in high concentration in cocoa-legged culture has a beneficial effect on the work of the optic nerve, protects the cornea, warns such a serious eye disease, like hemerlopia, and also participates in the complex therapy of ophthalmic diseases.
4. Natural antidepressant. Useful substances contained in cocoa beans help to cope with anxiety, apathy, relieve tension, improve emotional state, normalize sleep. Activates mental activity, relieves chronic fatigue. Regular consumption of cocoa products has a positive effect on the entire nervous system as a whole.
5. Normalization of weight. The presence of a large amount of beneficial substances suppresses a sense of hunger and converts them to energy. No wonder the nutritionists developed "chocolate diets", where the main product is the natural ingredient - cocoa.
6. Improving the work of the thyroid gland and the endocrine system.
7. Rejuvenation and preservation of youth occurs due to the high content in the product of vitamins of the group B or, as they are often called, vitamins of beauty that are natural. Such substances like thiamine, collagen governing all metabolic processes in the body are also contained in this valuable product. It is used as part of lipstick, in the face masks and in the famous "chocolate wraps" for weight loss, improvement of metabolism and removal of toxins.
8. It is used in pharmaceutical as a wound-healing agent and as part of some drugs.

Despite this impressive list, there are also contraindications. Restrictions relate to people:

• patients with diabetes;
• atherosclerosis;
• with liver and kidney disease;
• suffering from increased acidity of the stomach;
• prone to allergic reactions;
• children under 3 years old and pregnant women.

Confectionery product

Natural products are usually especially good in their primordial form. The easiest way is cocoa beans and to get a lot of useful substances and a delightful aftertaste, it is in pure form.

Try a couple of cocoa seeds to dip, for example, in, and just chew. You can also peel the beans in a coffee grinder and dip in this powder various fruits or sprinkle to them desserts, smoothie, ice cream. The invigorating action and a joy of joy are provided.

An inexhaustible source of inspiration This amazing product is for cooking around the world. Favorite drinks are also known:

• hot chocolate;
• cocoa drink;
• cocktails;
• kisseli.

Cocoa oil and crushed cocoa powder ─ Excellent addition to various puddings, dairy cereals, desserts.

Drink "Chocolatl" (Indian recipe)

Ingredients:

• cocoa beans purified - 200 g;
• honey liquid - 200 g;
• - 20 g;
• vanilla;
• water - 400 ml.

Mix honey with spices (vanilla not add). You can use the variety of spices to your liking, for example. To grind cocoa beans in a coffee grinder. Pour powder with a thick bottom with a thick bottom of the powder and rub it along the bottom of a wooden mortar, while the oil of cocoa will begin. The frying pan does not heat up much, about 50 degrees. Then we pour a mixture of honey, continuing to rub and mix ingredients. After some time, we pour half the portion heated to 60 degrees of water and beat everything with a whisk (blender). Add water residue, vanilla and cool. Chocolatl is ready.

The most famous pastry cooks invent their unique recipes from cocoao-legumes, continuing to delight consumers with a variety of tastes. No cafes do without a dessert prepared from this product.

Output

Cocoa is an amazing product with a centuries-old history that makes a person more hardy and happy, with each breath filling a joy hormone. Judging by the restless interest in him, to all culinary research, humanity for a long time, perhaps - for many decades and even the century ─ will use this extraordinary gift of nature.

Try cocoa beans in a natural form, feel this delightful aroma, aftertaste, a tide of energy to become a supporter of healthy "food of the gods" forever. Cocoa - affordable chocolate happiness, which makes any home cozy and warm.

Evergreen cocoa tree in height reaches 8 meters. It grows large fruits in the form of a rugby ball. The grains of these fruits are called cocoa beans. You can grow chocolate trees in the tropics and subtropics. The largest production of cocoa beans are, mainly in African countries: Ghana, Côte d'Ivoire, Nigeria and others.

Olmeki, one of the first civilizations of South America (1500 BC until 400 BC) began to use cocoa to eat first. Its use as a beverage was continued by Maya (250 g. - 900 AN. - Classical period of development).

In Aztec society, Cocoa Beans served as a monetary unit. So, for 500 seeds you could buy one slave.

Currently, various varieties of cocoa beans are mainly used to produce chocolate products. One of the products of refining cocoa beans is a cocoa grated - raw materials for the production of chocolate and cocoa oil.

They found the use of the pharmaceutical and cosmetic industry. So, many women use oil that is mined from chocolate seeds to get rid of wrinkles and to prevent stretch marks during pregnancy.

The chemical composition of cocoa beans varies throughout their "life", and depends on the processing they pass and on the region to plant a chocolate tree.

After fermentation and drying in cocoa seeds are contained:

• Water - 3.2%.
• Fat (cocoa oil) - 57%.
• Ash - 4.2%.
• Nitrogen - 2.5%.
• Theobromin - 1.3%.
• Caffeine - 0.7%.
• Starch - 9%.
• Crude fiber - 3.2%.
• Cocoa Cocoa Calorie - 565.3 kcal.

Studies show that cocoa grains are perhaps the best sources of antioxidants. They contain three times more antioxidants than green tea and twice the red wine. You were most likely heard that the blueberry is an excellent source of antioxidants, however, while in the "domesticated" blueberry contains 32 antioxidants, and wild - 61, in cocoa beans contained 621 antioxidant.

Antioxidants have a number of health advantages. They protect cells from damage and reduce the risk of several types of cancer. They also prevent low-density lipoproteins (LDL) oxidation, thereby preventing the development of atherosclerosis and the formation of plaque on the walls of the arteries.

Useful properties of cocoa beans

The cocoa beans contains flavonoid components, in particular, epicatechin. There is an assumption that the effects of epicatechin are comparable to the action of anesthesia and penicillin. This substance can reduce the risk of occurrence:

• diabetes;
• heart diseases;
• cancer;
• stroke.

Due to the fact that epicatechin has a bitter taste, it is often removed from cocoa products, so to take advantage of this compound, you need to purchase whole raw cocoa beans.

Also, the use of cocoa seeds for the cardiovascular system is explained by the fact that they contain polyphenols. Studies show that polyphenols help reduce blood pressure.

Cocoa Beans contain magnesium. This is another nutritious element promoting the strengthening of our "cardiac motor" and reducing the likelihood of blood cloves. In addition, the lack of magnesium aggravates the symptoms of the premenstrual syndrome. Many women experience craving for chocolate during the "these days." It may be an attempt to organism to get a sufficient level of magnesium. Roasted cocoa beans, grinding in a coffee grinder and cooked in the Turk, can be a healthier way to satisfy the monthly craving for chocolate.

Cocoa Beans reduce anxiety, at the same time enhanced concentration. Cocoa cup can fill the body with energy as efficiently as a cup of coffee. However, due to a smaller number of stimulants in Cocoa, you do not feel anxiety, as it happens after a cup of strong coffee.

The benefits of cocoa beans for weight loss are noticed. Polyphenols contained in them contribute to improved insulin sensitivity. Scientists are currently studying the relationship between obesity and the condition known as insulin resistance syndrome. The adipose tissue is characterized by high metabolic activity, therefore, with exceeding normal body weight by 35% (or more), the sensitivity of tissues to insulin is reduced by 40%.

Increased insulin sensitivity can support weight loss and maintenance efforts. Moreover, natural antidepressants found in Cocoa Bobach make them a good choice for people who tend to "eat" depression. Of course, for the long-term effect of slimming little drink one cocoa. However, cocoa beans can be part of a balanced diet if there are no contraindications (for example, food allergies).

Cocoa beans also contain a substance theobromin. It has activity similar to caffeine action (i.e. increases vital energy, motivation to work, and concentration).

All cocoa varieties contain tryptophan, an indispensable amino acid necessary for the production of serotonin neurotransmitter. Increasing the level of serotonin in the body may be anxious and improved mood.

Potential harm cocoa bean

The use of cocoa beans will not harm most people. However, eating a large amount of cocoa beans can cause side effects associated with caffeine, such as:

• nervousness;
• increased urination;
• insomnia;
• fast heartbeat.

Cocoa beans and food products, which are containing, in moderate quantities can be touched during pregnancy and breastfeeding. However, it is better to consult with the pregnancy of the doctor.

In large quacia, the beans are perhaps an unsafe product due to the content of caffeine. Although this fact is controversial, some evidence suggests that high caffeine doses during pregnancy may be associated with premature birth, low weight of a newborn and even miscarriage. Some experts advise to limit caffeine consumption up to 200 mg per day during the baby tool. Keep in mind that chocolates, as part of which there is cocoa beans, contain 2-35 mg of caffeine in one portion.

• Cocoa increases blood sugar levels, which can make it unsafe for diabetics and those who are preparing for a surgical operation.
• Caffeine contained in cocoa beans, in large doses can increase diarrhea. It is also not recommended to use people with irritable bowel syndrome.
• Cocoa can cause migraine from sensitive people.

Application of cocoa beans in cooking

What can be done with cocoa beans? Their tartness, bitterness and sharp taste do not allow to include raw or roasted cocoa beans in solid form. But the cocoa of the grief, cooked from grains that have undergone minimal processing is the best choice for your storage room.

Before you do something with a fried cocoa bean, you must give them to dry completely. As in the case of other grains, the roast gives the cocoa seeds a more rich fragrance and makes them more comfortable for grinding. Cocoa Beans can be frying in the oven, heated to 170 degrees Celsius, for 15 minutes.

Cocoa grains can be prepared from roasted and chopped in a coffee grinder.

To do this, add to the hammer Cocoa sugar to taste and 2-3 tablespoons of coconut oil and bring the mixture to a boil in a saucepan (with constant stirring). After boiling, the mass should boil a couple more minutes.
To make a creamy chocolate taste and aroma sauce, wrap Cocoa grains to gauze and bring the twine to it. Add the grains into the cream and hold 15 minutes on medium heat.

For many cocoa is the taste and smell of joy, because it is inseparable connected with chocolate, which increases endorphin - hormone of happiness. In addition, Cocao has long been called the food of the gods and are used to increase the energy, the activity of the brain and the prevention of many diseases. We will tell about the beneficial properties of cocoa beans and give recipes.

Generally cocoa is the form of evergreen small trees from the kind ofobroma, which grows in the tropical forests of Central and South America. In these trees, edible fruits grow, in them - seeds, thanks to which cocoa trees are known worldwide. It is the seeds that are used in the confectionery industry and medicine. All wears the name of the tree itself and is called "cocoa": both trees, and the fruits themselves, and seeds, and their derivatives in the form of a drink or powder. All this is very valuable for a person, although many continue to argue on the topic of benefit and harm Cocoa. Let's just say: the benefits of cocoa beans are underestimated. The Aztecs from the 14th century considered Cocoa with the sacred gift of God's freedom and used it to prepare a tart drink (according to historians, absolutely not similar to today's cocoa). And Spanish conquistadors in 1519, after the conquest of Mexico, they realized that the "brown gold" got into their hands - in the treasures of the Emperor Aztecs, they found 25 thousand ccanet centners.

Use and harm Cocoa Bean

In a word, cocoa is real wealth, and contains a lot of useful elements useful to our organism. One of them is epicatechin. He, proven by scientists of Harvard University, reduces the incidence of common diseases - stroke, myocardial infarction, cancer and diabetes - by almost 10%. Another element is Kokhokhil - promotes the growth of skin cells, thereby heals wounds and smoothes wrinkles, foreshadowing the risk of stomach ulcers. In addition, organic cocoa in crude shape contains adrenaline, which gives a feeling of Euphoria, Arginine is a natural aphrodisiac, tryptophan - natural antidepressant, magnesium, sulfur. Thanks to magnesium, cocoa helps the heart work more efficiently - swing blood, reduce pressure, help build strong bones, and thanks to the sulfur - improves skin, hair and nails. It also reduces blood glucose levels, it confirmed research. Plus, the living cocoa is also the best antioxidant. Because the number of antioxidants in it is several times higher than in the usual green tea, the berries of the Asai, blueberries and blackberries. In general, the benefits of cocoa beans are huge.

It turns out that by using cocoa, you risk becoming a happy, cheerful man with a high immunity, a healthy heart, beautiful skin, thick hair and strong nails. It seems to be a risk!

But it should be borne in mind that only organic cocoa beans will benefit - which do not contain chemical elements, taste and aroma amplifiers, dairy additives or sugars. It is also important to know that real organic beans should not be processed by machines - only manually, otherwise there will be harmful metals in their composition. Simple recipes for cocoa beans On the form of cocoa beans look like almonds, only their skin is darker and with black splashes. It's hard to say about the smell because it drives you crazy: strong, but not tart. So the most present cocoa smells - this smell of chocolate with vanilla notes. Taste - bitter. The feeling that is sprinkling the grain of coffee. With cocoa beans you can experiment, but you should always be careful and remember that the recommended dose of the use of raw cocoa is not more than 4-5 tablespoons per day for a person weighing 70 kgAnd that there is cocoa better evenly during the day at 1-1.5 tablespoon, and no later than three hours before sleep, because it is greatly brown.

There are many ways to taste live cocoa beans (and solid, and crushed so-called cocoa feathers). The easiest and most tasty - eat raw nuts, having dipped them in honey. You can eat peeled nuts with honey - the taste will be more gentle and without a mustard. To remove the skirt, you need to pour boiling water for a couple of minutes and then cutting it off the knife along. By the way, the peel contains a lot of useful substances, so it is not worth throwing it away - it is better to grind it in a coffee grinder and use as a scrub for face and body. By the way, you can simply cast the beans in a coffee grinder and the resulting chips sprinkle desserts, add to coffee or to dip fruits. There are many more cocoa bean recipes. One of them is useful and, most importantly, very tasty chocolate candies. For them, it will take: 50g cocoa beans (pre-purified), 50g cocoa oil (if any), 30g honey, nuts (hazelnut, almonds), raisins - 1 to candy

Recipe candy from organic cocoa beans and cocoa oils:

1. Grind cocoa beans very finely, sift through the sieve and grind again.
2. Cocoa oil melt, mix with honey and cocoa powder (it is better to use stainless container).
3. Prepare forms, decompose nuts and raisins in them.
4. Pour into the molds and put in the refrigerator.

Cocoa beans - fruits that are the basis for producing not only loved by all chocolate, but also cocoa butter and cake. The valuable product used in many industries is especially useful for a person. All this thanks to antioxidants and vitamins contained here in considerable quantities.

Chocolate grains can boast the content of all components to the human body. This is primarily fats, proteins and carbohydrates, as well as equally important alkaloids, mineral components and acids of organic origin.

Considering the side of the chemical composition, it can be noted that the special value of the product is enclosed in the kernel, Cocavelle and the embryo. It is these parts that are rich in the necessary components.

The kernel has cocoa butter, it accounts for 55% of the total volume. This is stearin and palmothic acids.

The presence of tannins explains the special, slightly bitter taste of the product and its color.

The presence of acids - apple, lemon, acetic, wine-eyed is noted.

An indispensable content of mineral components - calcium, phosphorus, magnesium. It also contains ash, which is 2-4% in the beans of the coffee tree.

Aromatic elements are responsible for creating a specific smell that chocolate has.

Breaks are rich in vitamins. Most of them, elements of group V. We can also talk about biotin, nicotine and pantothenic acid.

the benefits and harm of bitter chocolate

Where cocoa beans are used

Unusual chocolate fruits are widely used on the disastrous food industry. The most important and valuable product obtained from such grains is cocoa oil, involved in the role of the basis for the production of all varieties of chocolate.

After processing raw materials, dry residues are obtained, we are familiar to us like cocoa powder.

Useful grains in pharmacology, perfume production are used.

Cocoa Bean Use

The fruits of a chocolate tree - raw materials, which is a huge storehouse of useful substances and elements for humans.

1. Thanks to the content of epicatechin, it will be possible to significantly reduce the risk of stroke, heart attack, diabetes.
2. Cochille is a special element that contributes to the growth of the dermis cells. This means that the wounds will be enhanced faster, wrinkles will gradually collapse and increase the chances of never know what the stomach ulcer is.
3. When using this valuable product, a large amount of magnesium falls into the body, and therefore a person has a feeling of euphoria. The heart works better, the blood circulation is effective, and the bones are fixed.
4. Agrinin is a recognized aphrodisiac, and tryptophan is an excellent antidepressant. Both of these components are kept in the fruits.
5. The sulfur content contributes to improving the condition of the skin, nails and curls.

Thus, it is safe to say that the role of cocoa beans comes down to improving all processes occurring in the body.

benefit and harm Camoba

What harm can be applied cocoa beans

Most people can safely enter into a diet of cocoa beans, without worrying about possible harm. However, do not forget about reasonable quantities, because if you do not adhere to certain frameworks, then chemicals, related coofer from a friend can quickly turn into an enemy.

Doctors are concerned about the fact that the use of cocoa in unreasonable volumes can aggravate the condition of patients who suffer from alarming disorders.

Caution must show people who suffer from a blood clotting disorder. In connection with the slowdown in this process in cases of excessive cocoa, the risk of large blood loss increases.

The cores have the risk of tachycardia.

Caution must exhibit patients suffering from such pathology as a gastroesophageal reflux disease. Excessive use of cocoa can aggravate the symptoms of the ailment.

Due to cocoa ability to increase intraocular pressure, patients with glaucoma should eliminate this product from the diet.

A lot of harm is such raw materials capable of hypertensive.

Excessively sensitive people may complain about the appearance of migraine or headaches.

Connections related caffeine, contribute to the rapid excavation from the body of calcium along with the urine. From here you can conclude about the dangers of people with osteoporosis.

If the operation is planned, the use of cocoa, it is necessary to stop 15 days before this event.

Contraindicated product with tachycardia.

An allergic reaction may appear. However, only a poor-quality product causes such a trouble, which during the cultivation has been chemical processing. It is best to give preference to already verified suppliers.

The benignness of cocoa can check each, make it easy. Chipping cocoa is rubbed between the fingers. If a dense fat left on the skin, then the raw material is good quality. Light powder trail on the fingers leaves a low quality product, fake.

Due to high caloric content, consuming chocolate chocolate grains is not recommended for overweight people.

Those who do not complain about health, it is possible to enjoy all the delights of amazing fruits, because they will bring considerable benefits.

benefit and harm Cocoa powder

How can I use cocoa beans

Crushed cocoa beans can be used completely differently.

So, for example, those who wish can taste raw grains. You can use cocoa with honey, pre-launching them into a treat.

By the way, cocoa beans are an excellent invigorating agent. For a person, it is enough to eat only a couple of grains, as it will already feel the tide of strength and energy.

In addition, peeled beans can be combined with chopped nuts and honey. The delicate taste of such a treat is a real find.

From cocoa powder is a delicious drink. It is completely easy to prepare it: the beans are grinding to the powder state and poured boiling water. Those who wish can drink with milk, it turns out very tasty.

Some beauty salons picked up the procedure based on the use of chocolate grains. Such popularity is easy to explain, because cocoa beans have a double action. On the one hand, the benefits for the skin, on the other - aromatherapy, which will improve not only the mood, but also the general condition of the body.

Thanks to the chocolate wrapping, the skin will acquire a tightened, healthy look, noticeably rejuvenated. Such a procedure has an anti-cellulite effect. It is recommended to hold it before the beach season, as it will be possible not only to pull the body, but also to protect against malicious ultraviolet radiation.

Massage useful with the use of chocolate oil, as it helps to eliminate cosmetic defects (scars, scars).

Amazing chocolate grains are not only a valuable food product, but also an indispensable component for the preparation of many drugs in cosmetology and pharmaceuticals. However, to benefit a person, this delicacy can only if you use it in moderation.

how to use cocoa oil for hair

Video: Cocoa Beans - Natural Antioxidant

Useful properties and application of cocoa beans, oil

Useful properties of cocoa beans

Cocoa beans are seeds of cocoa tree fruit. Chocolate is made of them. Due to the content of tubyl substances, seeds have a binding, tart and bitter taste. They contain carbohydrates, proteins, fats, aromatic and coloring substances, organic acids. Minerals, alkaloids (caffeine and theobromin) are useful for consumption. The chemical composition of cocoa beans is very extensive, anandamide, arginine, dopamine, epicatecine, histamine, magnesium, serotonin are present in it.

A very important effect is provided on the human body tryptophan, phenylethylamine, polyphenol and thiramine.

Application of cocoa beans

In the raw form, unique fruits are incredibly useful for the human body. They restore the energy and hormonal balance, contribute to improving vision, improving performance, raise the tone, have an antidepressant effect. Cocoa seed nutrients increase the protective properties of the body, cocoa is injected into a diet of physically weakened people who have failed the ARZ and respiratory diseases. Purified cocoa beans can be chewing, they are crispy, gentle, have a great taste.

The use of cocoa eliminates apathy, normalizes the menstrual cycle, rejuvenates. With long, but moderate use as a medical agent, noticeable changes will occur with the skin, warts, papillomas will disappear, the skin will be cleaned and will become young and tender. Raw cocoa fruits are reliable protection against cancer tumors. The complex chemical composition of the fruit excites the nervous system, activates the heart functions and warns the formation of thrombov.

Antioxidants are able to reduce the activity of free radicals in the cells of the human body, which is effective for protection against viruses and infections. Polyphenols (antioxidants) split fats and are a reliable prevention of the development of atherosclerosis and cardiovascular diseases. It was Polyphenols that give Bobs a tart-binding and specific bitter taste.

Cocoa Bean Oil

Cocoa oil is a fat derived from chocolate fruit grains having a pleasant smell of cocoa and whiteish yellow color. At 16-18 degrees, the oil is solid texture, pieces are easily laid out. In heated form, the oil is transparent, its chemical composition includes oleic, stearin, laurin, palmitic, linoleic and arachnic acids, and three-cell triglycerides. Oleic acid reduces cholesterol content in the blood.

Methylxanthine substances and tannin have a healing and toning effect, help with burns and various skin diseases, stimulate the immune system. Cocoa oil rejuvenates the skin, giving her freshness and beauty. It is successfully applied in the treatment of eczema, bronchi, eliminates cough.

Recipe Funds from cough: In a glass with hot milk, it is necessary to melt a 0.5 teaspoon of cocoa oil. The drink should cool a little and give a sick.

Cocoa oil with hemorrhoids: During the period of exacerbation of the disease, it is recommended to enter a piece of cocoa oil into the rectum (approximately 1 teaspoon) in a straight intestine.

Cocoa oil during thrush: to preheated cocoa oil you need to add 2% of the tea tree oil, roll in the form of balls, give to harden. It is recommended to enter the vagina 1 time per day.

Cocoa oil during cervical erosion: Mix cocoa oil with sea buckthorn oil (3: 1), moistened in a swab mixture to use for night for 14 days.

Cocoa oil at atherosclerosis: It is recommended to take a 0.5 teaspoon melted on a water bath oil cocoa twice a day, in the morning and in the evening, 15 minutes before meals. The tool eliminates cholesterol, reduces the amount of cholesterol plaques on the walls of the vessels, helps with itching the skin, anesthetics with burns, effectively with eczema and fungal lesions. It is also recommended for nipple healing in nursing mothers.

Cocoa Bean Extract

Cocoa bean extract is a brown fine powder, it is used to reduce blood pressure, nervous voltage. It is mainly used to treat nephropathy, as a diuretic, eliminates edema. Rheumatism, fever, cough, non-healing wounds - indications for the use of cocoa extract.

Cocoa bean extract is produced in pharmaceutical factories.

Cocoa Beans Slimming

Cocoa beans are very helpful in the fight against overweight. They are able to accelerate metabolic processes, and this happens on the intercellular and intracellular level. Improving the functions of the endocrine system, normalizing the fat balance, they reduce appetite, which leads to a decrease in weight. Several cocoa beans eaten an empty stomach give a sense of saturation, such a breakfast can be called full, since the body gets the necessary substances. 4-5 pieces of beans give strength, replenish energy reserves.

Magnesium affects the production of ATP, caffeine accelerates metabolism, serotonin and endorphins are produced - substances, so necessary to maintain a good physical form.

Calorie Cocoa Bean

The energy value of cocoa beans is 565.3 kcal. On average, it is 16-28% of the daily rate, useful for the human body.

Cocoa Bean Tree

There are three types of cocoa beans: Trinitario, Criollo and Forstero. Crioll trees seeds painted slightly, feature a nut odor. Fruits of Forstero tree fruits are dark brown, with a sharp smell, they mustrsha and contain more fat. Plants of the formastero type are steady withstand hard climate climate conditions. Each view has its own individual chemical characteristics. The varieties get the name of countries where they are grown.

Also, cocoa beans are distinguished by quality features. Consumer varieties have a tart, sour with mustard taste. Noble varieties have a pleasant, pronounced taste.

How to grow cocoa beans

Cocoa beans are growing in South America's subcorvatory regions, cultivated in many countries. Cocoa trees prefer a little darkened places, so coconut palms, banana, rubber and mango trees are planted next to them, and avocado, which is pretty reliably protects cocoa from wind. The height of the cocoa tree can reach 15 meters of height, but for the convenience of harvesting, they are grown to 6 meters.

Evergreen tree blooms and fruits all year round. Yellow-green or red (depends on the variety) reaches 30 cm long, their weight is about 500 grams. The fetal pulp is approximately 50 cocoa beans. The tree begins to give a high harvest at the age of 12. Culture culture in Central America and Africa, Indonesia, Colombia, Malaysia and other regions.

Contraindications to the use of cocoa beans

Cocoa beans must be used with caution in diabetes, individual intolerance. They can cause allergic reactions. It is impossible to give products from cocoa to children under three years. Cocoa is contraindicated in kidney disease causes irritation of the gastric mucosa and stimulates the production of gastric juice, so it cannot be used to people with serious gastrointestinal diseases, especially in the exacerbation stage.

Expert editor: Kuzmina Vera Valerevna | Doetologist, Endocrinologist

Education: Diploma RGMU them. N. I. Pirogov in the specialty "Therapeutic case" (2004). Ordinature at the Moscow State Medical and Dental University, a diploma in the specialty "Endocrinology" (2006).

Other doctors

Cocoa Beans are the fruits of the same name, filled with seeds. The chemical composition of cocoa beans includes many tanning substances, which makes their taste very bitter, tart and binders. These nuts have a more saturated complex of useful components than powder produced from them. Therefore, in our days, their reception in raw form became an advanced trend among supporters of healthy food.

Cocoa Beans: how to use them

Photo: Cocoa Beans

Historical reference and where cocoa beans grow

Historians and scientists disagrees on what a specific period of time and what kind of people, Cocoa began to land as agricultural culture for the first time. Most experts tend to believe that this happened in Peruvian rainforests, but there is evidence of such activities in Central America, dating from the XVIII century BC.

The culture of Maya and Aztec speak about the high status of this tree. In the first plant, the status of the sacred was obtained, it was used in different cults and rites, and the second considered him a divine gift, and the beginning.

The first people from the Old World, who became acquainted with cocoa beans, were Spanish colonialists that have sewn 2500 tons of beans found in the Montiesum Treasury II, as taxes. Their value was so high that for 100 beans it was possible to buy 1 slave.

The useful and therapeutic properties of cocoa beans were first described Bernardino de Saagun in 1577. He wrote that people brew a drink from grains inside fruits, which, if a lot of drink, "the dope of them, mastering the mind, intoxicates, drives crazy." De Sahagun notes that with moderate use of the beverage, the benefits of the body are extracted - it burst, refreshes, soothes the heart.

In the XVII century, a fashion for hot chocolate appeared in Europe - a toning drink from beans and sugar. It was significantly cheaper than Chinese tea, and coffee at that time was not yet common. In 1828, the technology of extraction of powder and oil beans, as well as the creation of tiled chocolate was invented.

No matter how surprisingly, but today the countries of South and North America do not even enter the top five leaders in the production of cocoa. Brazil is located on the 6th place, and Colombia, Mexico and Peru - in the second ten. In the leaders - Côte d'Ivoire, Indonesia, Ghana, Nigeria and Cameroon.

Cocoa Tree Bobov

Photo: Cocoa Bob Tree

Today, the most valuable derivative product of beans is cocoa oil, which is extracted in the process of pressing nuts. In principle, the cocoa powder familiar to all is waste remaining in oil production. Raw materials for making chocolate are produced by grinding fruit.

Chemical composition cocoa

Speaking about the composition of cocoa beans and how benefit health benefits, primarily noted the record antioxidant content - more than 320 species. This highly efficient complex of substances carries out antimicrobial, antiviral and anticarcinogenic protection, prevents the weary and deterioration of the walls of the vessels and tissues of internal organs. Perhaps the most valuable substance in the composition of beans is Polyphenol - doctors consider it more important than key antioxidants - vitamins C and E.

Cocoa Beans well helps to return the nervous system tone and efficiency. The unique composition contributes to raising the mood, development of concentration and memory, getting rid of irritability and anxiety, strengthening sleep.

Photo: How cocoa beans grow

Despite the fact that the content of vitamins in 100 gr cocoa beans and their mass fraction is not very impressive (B1, B2, PP), but this type of substances cannot be called their main weapons of bitter fruits. The key beneficial properties of the product are obliged to such compounds as:

• caffeine;
• theobromine;
• polyphenol;
• theophylline;
• phenylethylamine;
• melanin;
• indispensable fatty acids: linoleic, stearinovaya, olein, palmitic;
• vitamin F, practically not found in other products.

Caffeine, theobromin and theophylline have a tonic effect on the body, and phenylethylamine performs the main antidepressant component. Due to fatty acids and proteins in oil, cocoa helps to lead cholesterol levels. In turn, Melanin neutralizes the sun's rays, protecting the skin from burns.

The benefits of cocoa beans for the body, mainly consisted of an antioxidant, immunomodulatory, regenerating and anticarcinogenic action.

• calcium - 28 mg (2.8%);
• magnesium - 80 mg (20%);
• sodium - 5 mg (0.4%);
• potassium - 747 mg (29.9%);
• phosphorus - 500 mg (62.5%);
• chlorine - 50 mg (2.2%);
• sulfur - 83 mg (8.3%);
• iron - 4.1 mg (22.8%);
• zinc - 4.5 mg (37.5%);
• copper - 2275 mg (228%);
• manganese - 2.85 mg (143%);
• molybdenum - 40 μg (57.1%);
• cobalt - 27 μg (270%).

Cocoa Beans Calorie and Energy Value

Cocoa Cocoa Calorie is approximately 565 kcal per 100 grams. Of them:

• 479 kcal - from fats;
• 51 kcal - from proteins;
• 35 kcal - from carbohydrates.

cocoa Beans Benefits and Harm

Cocoa beans are a product that is part of chocolate. The beneficial properties of the ingredient have long been studied by professionals. They managed to make certain conclusions regarding the use of beans in food.

The benefits and harm for cocoa beans for the body to this day are actively studied by doctors:

• In 2006, American cardiologists at the annual congress submitted a report that dark chocolate contains bioactive compounds in its composition, reduced platelet gluing by 70%.
• Professor Norman Gallinberg, working at Harvard University, as a result of research, found out that epicatechin contained in cocoa, almost 10% reduces the risk of stroke, cancer, heart attack and diabetes.
• Scientists of Germany, Italy and the United States argue that the use of cocoa beans contributes to an increase in physical and mental efficiency, improving vision, strengthening blood vessels. Many specialists believe that this product has prevention of stroke, osteoporosis, atherosclerosis, heart failure.

The cocoa beans have a more pleasant effect as a toning and energy product - they lead to a gradual, "even" excitation, and do not lead to a strong decline after the end of the effect. In addition, cocoa beans do not cause addiction, in contrast, for example, from coffee.

Cocoa Beans Benefits and harm: influence on the body of women and men

Due to how the chemical composition of beans affects the endocrine system, they laid a distinctive benefit for women who are in the period of menopause. The product stimulates the production of estrogen, which is necessary to mitigate the effects of hormonal changes.

In turn, the immediate benefit for men has not been proven. But scientists are inclined to believe that real dark chocolate has a more beneficial effect on representatives of the strong half of humanity.

According to the results of the studies, it was found that nutrients normalize the process of blood coagulation, which leads to a decrease in the load on the heart. The reports say that although this effect is observed only in a short period of time immediately after the "tiles" either, but the cardiovascular system is only for the benefit.

Cocoa beans raw: useful properties

The unique product managed to love many people. But he gives not only pleasure, but also benefits the body. The beneficial properties of raw cocoa beans are as follows:

• antioxidant protection - the product is a powerful natural antioxidant. The high concentration of polyphenols makes it possible to slow the aging processes, protect the skin and hair from negative impacts, strengthen the immunity and improve well-being;
• improved vision and its restoration - in raw cocoa beans a lot of provitamin A, which is necessary to maintain health organs. Thanks to such a substance, the work of the optic nerve is stabilized, and the cornea does not suffer from negative factors. In addition, the ingredient is an excellent prevention of the development of such a disease as hemerlopia;
• slender figure - studies prove that the crude product makes it possible to cope with extra kilograms. For a month you can lose weight by 3 kilograms, if you regularly play sports. Cocoa beans normalize the process of metabolism, improve the exchange process, convert nutrients into energy;
• rejuvenation - regular use in food ingredient allows you to slow down the processes of aging and cope with traces of fatigue on the face. It contains a considerable amount of vitamins of different groups that make it possible to maintain the beauty of the skin and hair;
• the positive impact on the work of the heart is the prevention of thrombophlebitis, since the beans improve the condition of coronary vessels, stabilize heart activities and normalize blood microcirculation;
• antidepressant - thanks to this product you can cope with depression and stress. It allows you to get rid of insomnia and from nervous tension. In the ingredient there are neurotransmitters, the lack of which leads to chronic fatigue and neurosis.

Now you know what the benefits of cocoa beans. Add them to your diet to notice the improvement of well-being and appearance after a while.

Features of the use of the product

The ingredient is used by many hostess for various purposes. It is in demand during the preparation of delicacy. Application at home Cocoa Beans makes it possible to get delicious chocolate and fragrant drinks. Recipes are very simple, which will make it possible to deal with them without excess work.

Also beans are used as a natural medicine. Their composition is rich in components valuable for the body, so you can significantly improve your well-being and prevent the development of various diseases.

Are you interested in such a product like cocoa grains? How to use it in order not to encounter problems and negative reaction of the body?

If you follow your figure or suffer from allergies, a minimum amount of product per day is sufficient. In the absence of such problems, also do not abuse the ingredient. Otherwise, dependence on theobromine, which is fraught with the development of obesity and diabetes mellitus.

How do chocolate from cocoa beans?

Everyone knows that this ingredient is part of the favorite chocolate tiles. To prepare a delicacy, it is enough to take cocoa beans and sugar. These ingredients are thoroughly mixed, exposed to their special processing and pack.

The percentage ratio of ingredients in high-quality chocolate is 75% beans and 25% sugar. These are natural tiles with a saturated taste and a thin aroma. Not a single person will not be able to refuse such delicacies. If you want to find out how chocolate made from cocoa beans at home, try experimenting with different recipes.

As you can see, this product is extremely useful for the body. High-quality cocoa beans will improve well-being and raise the mood on any day!

Contraindications for cocoa

It is believed that cocoa is a product that does not harm the human body. However, this statement is always pronounced with the condition of the absolute naturalness of the product, which in our days will meet infrequently. Acid and ferredness are considered signs of fakes or damage to raw materials that are transferred to all products from which it is done.

But a purely positive characteristic does not say that Cocoa has no contraindications:

• in view of the ambiguity of opinion about the benefits of caffeine, even in a scientific environment, to give cocoa to children with caution;
• naturally, cocoa should be avoided under individual intolerance;
• excessive use may adversely say at the work of the cardiovascular and nervous system;
• due to the large number of purine compounds, cocoa should not be takenlated with kidney and gout.

Useful video about cocoa and chocolate

Cocoa application in cooking

Today, the main use of cocoa beans is the production of chocolate and cocoa powder. In addition, they are used in the pharmaceutical and cosmetic industry. The shell of recycled fruit (cocoell) is used in agriculture as a feed product.

In addition to chocolate and confectionery, cocoa powder is widely used to prepare beverages, including energy.

Cocoa Oil: Medical Properties and Application in Cosmetology and Medicine

A very useful and popular product from cocoa is Cocoa oil due to its useful properties and chemical composition.

Good to know!

Read the full review of all properties and composition in the article about

oil cocoa

Cocoa oil and powder are important ingredients in the manufacture of lipstick, face creams and hands. In addition to industrial cosmetics, oil and powder are used in home cosmetology. They are added to different solutions, ointments and creams for rejuvenation, treatment and healing of the skin.

Try cocoa and cocoa products from the best manufacturers here.

Cocoa oil and powder are considered one of the most effective means to fight stretch marks, where they are used for rubbing and wraps. Cocoa oil with brandy in the form of a mask is used to strengthen and restore hair. Such a means stimulates blood circulation in the skin of the head, improving meals and growth.

Therapeutic properties of powder and oil cocoa make it easier to facilitate diseases when:

• inflammation and violations of the GTS functions;
• atherosclerosis;
• cholecystitis;
• problems of the cardiovascular system;
• constipation.

In folk medicine, the derivatives of cocoa bean products are used separately or as part of medicinal mixes. Oil has an expectorant and diligent action, therefore effectively with angina, flu, cold, pneumonia and bronchitis. Cocoa food oil diluted with hot milk helps remove inflammation from the throat.

Where to buy cocoa beans

Buy high-quality cocoa beans and cocoa products - powder, chocolate and other can be in specialized stores or on the Internet, the main thing - check the product supplier, choose the manufacturer and the country home of Cocoa.

Real cocoa beans and products from cocoa from the best world manufacturers can be bought here!

Real cocoa beans and products from cocoa from the best world manufacturers can be bought here!

Cocoa is a food product with the same name, widely used in various fields, such as cooking,

cosmetology

and the pharmacological industry. Cocoa's use in the food industry and cosmetology is currently the most widespread. And the use of cocoa for medical purposes is fixed slightly less. However, currently there is a number of scientific research proving undoubted benefits of cocoa not just as a food product, but a product with therapeutic properties. Consider the use of cocoa for medical purposes, as well as the useful properties of this product.

What is cocoa?
Currently, all residents of developed countries know the word "cocoa". After all, it is cocoa that is the main component of the beloved many treats - chocolate.

However, in everyday life, under the word "cocoa", there are several products obtained from cocoa wood fruits, such as cocoa oil, cocoa powder and cocoa beans themselves. In addition, the name of cocoa is and a drink, prepared from the powder.

Cocoa powder prepares glaze for confectionery, and add it to the dough to give a chocolate taste. And cocoa butter is used for the manufacture of many confectionery products (chocolate, candy, etc.). In addition, cocoa oil is successfully used in cosmetology and pharmaceutical industry for the manufacture of suppositories, ointments and other dosage forms for local and outdoor use.

Thus, all cocoa products are quite widespread and are known to almost all people, and they receive them from cocoa beans collected from a chocolate tree.

Chocolate tree (cocoa) It is an evergreen species of the kind ofobroma, the family of Malvic, and grows in the regions with a tropical climate around the world - in South America, Africa, on the Islands of Southeast Asia. Accordingly, Cocoa Beans are currently produced in Asian countries (Indonesia, Papua New Guinea, Malaysia), Africa (Côte d'Ivoire, Ghana, Cameroon, Nigeria, Togo) and Central America (Brazil, Ecuador, Dominican Republic, Colombia, Peru, Mexico, Venezuela).

The cocoa tree is large, its height reaches 12 m, and the branches and leaves are located, mostly along the periphery of the crown, to capture as much sunlight as possible. There are flowers on the tree, of which later, after pollination, fruits are growing, attaching not to the branches, but directly to the chocolate tree trunk. These fruits are similar to lemons, but they are slightly larger and equipped with longitudinal furrows on the skirt. Inside, under the skins are seeds - about 20 - 60 pieces in each fruit. It is these seeds that are cocoa beans, of which they receive cocoa powder and cocoa butter, widely used in cooking, cosmetology and pharmaceutical industry.

Technology for producing cocoa powder and cocoa butter from beans Very interesting. So, after collecting fruits from a chocolate tree, beans take out (see Figure 1).

Picture 1 - the appearance of fresh cocoa beans extracted from the fetus of a chocolate tree.

Cocoa beans, freed from the envelope of the fetus, lay out in small heaps on banana leaves. From above, they are also covered with banana leaves, and leave for a week to fermentation in a sunny place. Under the leaves, the temperature comes to 40 - 50 ° C, and under its action, the sugar contained in the beans moves, turning into alcohol and carbon dioxide. In other words, there is exactly the same process as in fermentation of berries or fruits in the manufacture of wine. Since alcohol is formed a lot, some of its part turns into acetic acid that impresses the beans and prevents them from germination. Due to the impregnation of cocoa beans with acetic acid, losing white color, and acquire a characteristic chocolate-brown color. Also in the process of fermentation, the cocoacine contained in the beans is split, due to which the bitterness of seeds decreases.

After the completion of fermentation (approximately 7 to 10 days after laying the beans under banana leaves), the beans get and lay a thin layer in the sun so that they are well dried. Drying can be carried out not only in the sun, but also in special automated drying devices. Sometimes fermented cocoa beans are not dried, but roasted on fire.

It was during drying cocoa beans that receive a characteristic brown color and chocolate smell.

Next, with dried beans, the shell is removed, and the seeds themselves are crushed and pressed on cocoa oil presses. The oil-remaining oil oil is crushed to produce cocoa powder. Ready-made cocoa powder and cocoa butter come to the world market, and are subsequently used in the food industry, in cosmetology and pharmaceuticals.

In addition to cocoa powder and cocoa butter, cocoa Vlala gets from dried beanswhich is a crushed removed shell. In the countries of the former USSR, Cocao Vella is not widely used, and in the world this product is used as an additive to livestock feed.

Various parts of the fetus of the chocolate tree were used by people in food from ancient times. The first references to the fruit of cocoa are referred to the XVIII century to our era, by the period of the existence of the nationality of Olmekov in Central America. Cocoa fruits from Cocoa fruits have adopted Maya and Aztecs.

And the Europeans learned the taste of a drink from cocoa beans only after the conquest of the American continent, when the Spaniards brought him to their country. During the import of cocoa beans from Central America, the drink from them was very expensive, and therefore only the royal individuals affordable.

During the XVI century, Cocoa was prepared from a powder with the addition of vanilla and cinnamon, which in that period of time were also very expensive spices. And in the XVII century, sugar began to add to the drink, which significantly hesitantly and contributed to the spread among the wide masses of the population of European countries. In the form of a drink with sugar cocoa was used in Europe until 1828, in which the Dutch scientist Van Hoyten came up with a way of obtaining oil from cocoa beans. Wang Hoiten received oil from beans and powder from the cake, left after the excretion of the oil, mixed them and created a solid product - chocolate. It was from this moment that the victorious chocolate procession began, who gradually pushed out Cocoa in the form of a drink from the radio of Europeans.

The varieties are cocoaimicated by a set of cocoa classifications in varieties that take into account the type of chocolate tree, the growing area, the method of collecting fruits and other characteristics that can affect the properties of the final products of cocoa beans - powder and oil. However, all these varieties and numerous classifications are necessary only by professionals engaged in the industrial application of cocoa.

And the main varieties of cocoa, in fact, only two are chilllo and faustuso.. Kirilla has the highest quality cocoa beans obtained from varietal trees. Forastero includes cocoa beans lower compared to cryillo quality. However, it should not be thought that the cocoa varieties of Faoscreeno has poor quality because it does not correspond to reality. In reality, Fausto variety is a good quality cocoao beans, but without the characteristics of the premium product, they do not have a special highlight, some excellent properties, etc. That is, it is just an ordinary, good and very good product. But Cocoa Beans Cryilla is a premium product with special excellent properties.

The specified separation on the varieties is used only with respect to raw cocoa beobs. And after the fermentation and drying of cocoa beans, it is customary to divide according to the characteristics of taste on bitter, tart, gentle, acid, etc.

Cocoa products Currently, three types of cocoa products that are wide use in the food and pharmaceutical industry, as well as in cosmetology, are obtained from chocolate fruits. These cocoa products include:

• Cocoa powder;
• Cocoa oil;
• Cocoa beans.

Each cocoa product has a number of properties, and some of them are the same for all three - oil, powder and beans, and others are different and unique for a particular product.

Growing, collecting, fermentation and drying cocoa beans - video

How do chocolate from cocoa - video

How to determine the quality of cocoa powder - video

Photo

This photo shows the type of cocoa fruit attached to a chocolate tree trunk.

In this photo, fresh cocoa beans are depicted from the fetus.

In this photo depicted cocoa beans after drying.

The photo shows a cocoa powder obtained from dried beans.

Photographs depicted cocoa butter obtained from dried beans.

The composition of cocoa part of all cocoa products includes the same substances, but in various quantities and ratios. For example, cocoa beans contain 50 - 60% fat, 12 - 15% proteins, 6 - 10% of carbohydrates (cellulose + starch + polysaccharides), 6% of tanning and coloring substances (tannin) and 5 - 8% water with dissolved in it Minerals, vitamins, organic acids, saccharides and alkaloids (theobromin, caffeine). In addition, cocoa beans contain biologically active substances, which in their biochemical structure are proteins, carbohydrates or fats. Accordingly, other cocoa products - oil and powder, also contain proteins, and carbohydrates, and fats, and biologically active substances of protein, carbohydrate and lipid structures, as well as vitamins and trace elements, but in other ratios compared to cocoa beans. The protein, fatty and carbohydrate fractions contain a large amount (about 300) of biologically active substances that cause beneficial properties, such as anandamide, arginine, histamine, dopamine, cochille, polyphenol, salselinol, serotonin, tiramine, tryptophan, phenylethylamine, epicacetyine, etc.

Cocoa oil contains 95% fat and only 5% water, vitamins, minerals, proteins and carbohydrates. Accordingly, the cocoa oil contains biologically active substances in the main lipid nature, such as olein, palmitic, linolen fatty acids, triglycerides, linalolol, amylacetate, amylbutirate, etc. Powder Cocoa contains only 12 - 15% fat, up to 40% of proteins , 30 - 35% of carbohydrates and 10 - 18% minerals and vitamins. Accordingly, cocoa powder is rich in vitamins, microelements, sugar substances and biologically active joints of the protein structure (tryptophan, phenylethylamine, dopamine, serotonin, etc.). And in cocoa beans there are 50 - 60% of fats, 12 - 15% proteins, 6 - 10% of carbohydrates and 15 - 32% of water with minerals dissolved in it and vitamins. So, cocoa beans contain the largest amount of biologically active substances compared to powder and oil.

Consider exactly which biologically active substances are part of all cocoa products, as well as the properties of beans, oil and powder.

Cacao butter Contains a wide range of polyunsaturated fatty acids (stearin, olein, palmitic, linolenic), triglycerides (oleo-palmito-stearin, oleo-dystomearine), fatty acid esters (amylacetate, amylbutirate, butyl acetate), methylxanthin, caffeine, phytosterols, polyphenols, sugar ( Sakharoza, glucose, fructose), tannins and vitamins A, E and S. Cocoa oil painted in a white-yellowish color and has a chocolate aroma. At normal air temperature (from 22 to 27 ° C), the oil is solid and fragile, but at 32 - 36 ° C it starts to melt, becoming liquid. That is, cocoa oil melts at a temperature slightly below the body temperature, as a result of which the chocolate tile containing this component is solid and dense in the usual state, and it is pleasant to melt in the mouth.

Cocoa powder Contains in a large number of potassium and phosphorus salt, as well as anthocyans (substances that give the characteristic color), alkaloids (caffeine, theobromin), purines, flavonoids, dopamine, anandamide, arginine, histamine, Kokhokhil, Salisolinol, Serotonin, Tiramine, Triptophan, Phenylethylamine , epicacetine, etc. In addition, the powder contains a wide range of trace elements (calcium, magnesium, sodium, chlorine, sulfur, iron, zinc, copper, manganese, molybdenum and fluorine) and vitamins A, E, RR and groups B. Qualitative cocoa powder Must contain at least 15% fats, have a light brown color and unwind when trying to lose it between the fingers. If you recruit cocoa powder into the palm, then it will be poorly clarified, and the part will definitely stay on the hand, sticking to the skin.

The composition of cocoa beans Cocoa powder substances + cocoa butter. A distinctive feature of cocoa beans from oil and powder is the content of a large amount of aromatic compounds (about 40, among which there are terpene alcohol linalol), as well as organic acids (lemon, apple, wine-eyed and acetic).

Useful properties of cocoa products Consider the beneficial properties of each cocoa product separately to avoid confusion.

Cocoa oil oil can be used inside, externally and locally, both independently and in combination with other components. For example, for outdoor and local application, cocoa oil can be mixed with other active substances or applied in pure form. Inside, cocoa oil can be used, smearing on sandwiches or seasoning them.

Cocoa oil has the following useful effects on the human body:

• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin;
• Stimulates the work of the immune system, reduces the incidence of colds and infectious diseases, prevents oncological diseases;
• Increases life expectancy and slows down aging;
• Improves the condition of the skin, hair and nails, preventing them aging and wilting;
• Improves the barrier functions of the skin, contributes to the disappearance of acne and acne;
• Moisturizes the skin, eliminates dryness and increases its elasticity due to the activation of the process of collagen production;
• Accelerates wound healing and cracks on the skin, including the nipples of the breasts;
• Has an antitussive effect;
• Has an anti-inflammatory and painkillers;
• Normalizes the state of the vessel walls, increases their elasticity, improving microcirculation, preventing atherosclerosis and preventing cardiovascular diseases;
• Reduces blood cholesterol levels;
• Promotes the cure of dermatitis and bronchial asthma.

Cocoa powder and cocoa benefits (drink) The beneficial properties of the powder and the beverage prepared from it are the same, so we will see them together. It must be remembered that the powder has a useful effect only in the form of a drink. And when it is added to the dough or confectionery, unfortunately, the useful effects of cocoa are leveled and not manifested.

Cocoa in the shape of a hot drink, prepared from powder with milk or sugar water, has the following useful effects on the human body:

• The use of cocoa in the form of a beverage has a neuroprotective and nootropic effect, increasing the stability of nerve cells to the effects of negative environmental factors and improving the functioning of the brain. Thus, thanks to the neuroprotective effect of the brain cell, the episodes of oxygen fasting, injury and other negative impacts are much better tolerance, as a result of which the risk of alzheimer's disease is significantly reduced, dementia, etc. And thanks to the nootropic effect, after 2 months of regular use of cocoa in the form of a beverage, a person improves memory, attention, accelerates the course of the thought process, thoughts and solutions become more accurate, clear, etc., which makes it possible much easier to cope with the solution of difficult tasks. .
• The brain circulation improves, thanks to which human mental performance increases significantly.
• Due to the effects of flavonoids (epicatechin) and antioxidants (polyphenols) with regular consumption of cocoa in the form of a beverage for 2 months, human level of blood pressure is normalized.
• Reduces the risk of skin cancer due to a decrease in the negative effects of ultraviolet and infrared rays on the textures of the skin.
• Reduces the risk of developing malignant tumors of any localization by antioxidants.
• Increases the overall resistance of the body to various infectious inflammatory diseases.
• Slows out the course of aging processes in the body due to the effects of polyphenols.
• Improves the overall condition of the skin, hair and nails.
• Normalizes the mental state of a person, contributing to the relief of depression, eliminating anxiety, anxiety and fears, and at the same time improving the mood.
• Normalizes the level of cholesterol and hormones in the blood due to the action of flavonoids and peptides.
• Reduces platelet gluing, preventing the formation of thrombus, which reduces the risk of heart attacks, strokes and thrombosis.
• Improves the blood formation (formation of erythrocytes, leukocytes and platelets), preventing blood tumors and deficiency of uniform elements.
• Accelerates healing of various wounds.
• It helps to preserve the normal level of glucose in the blood, not allowing its sharp fluctuations or increases, which prevents or significantly slows down the development of diabetes.
• Improves the functioning of muscles and bones.
• Improves and normalizes the work of the cardiovascular system, eliminating various functional disorders (for example, myocardiodestrophia, Takhi-Brady syndrome, etc.) and, thus, preventing the development of severe organic pathology.
• Prevents anemia due to iron content.
• Restores the state of the muscles after active workouts in athletes and after physical exertion in people of any age and gender.
• Tits and burtrite due to the content of caffeine and theobromin. Moreover, the toning effect of cocoa is much softer than in coffee, since the Basic active alkaloid is theobromin, and not caffeine. In addition, due to the low content of Cocoa caffeine as a wicked drink, you can use people suffering from cardiovascular diseases (for example, hypertensive disease, heart failure, etc.) and respiratory systems (bronchial asthma, etc.).

In order for cocoa to fully fulfill its useful action, it is recommended to use a drink at 1 cup per day in the morning clock. To prepare a drink 1 - 1.5 teaspoons of powder poured with boiling water or hot milk, sugar, cinnamon, vanilla or other spices are added to taste. It is better to drink cocoa in the morning clock, since the drink tones and gives cheerfulness, which can lead to problems with falling asleep if you take it in the evening.

Cocoa-beaobivanese cocoa beans can be consumed at 1 - 3 pieces per day as dessert or instead of snack. Caloric beans, so hunger is perfectly quenched, and at the same time useful and tasty. The connoisseurs of this useful product are recommended to have beans with honey.

The useful properties of cocoa beans are as follows:

• Regular use of cocoa beans improves brain performance due to the action of flavonoids and antioxidants. After 8 weeks of daily consumption of beans, memory is improved, the concentration of attention, speed and accuracy of thinking, the ability to solve complex tasks, etc.
• Neuroprotective effect on the brain due to the content of antioxidants (polyphenols). The brain structures become more resistant to the damaging effect of negative factors, such as oxygen fasting, injury, etc., as a result of which the development of Alzheimer's disease, senile dementia, etc.
• Normalizes blood pressure due to the action of flavonoids and antioxidants. According to the study of Italian scientists, the consumption of beans for 2 months normalizes blood pressure.
• Improves the metabolism and synthesis of DNA in cells due to the content of purines.
• Improves blood formation and accelerates wound healing due to iron, magnesium, chromium and zinc.
• Supports the normal level of glucose in the blood, preventing its sharp increase, due to the chromium content.
• Improves the work of the heart, normalizes the functioning of the entire cardiovascular system, strengthens muscles and bones due to the content of magnesium.
• Slowing aging due to the action of antioxidants (polyphenols).
• Reduces the risk of strokes, heart attacks, diabetes development and malignant tumors due to epicatechin effects.
• Improves the condition of the skin, smoothes wrinkles and increases elasticity, and also prevents the stomach ulcers due to the kechille and sulfur content.
• It improves the condition of the skin, hair and nails due to the effects of antioxidants and intensive nutrition with vitamins, minerals and amino acids.
• Increases the body's resistance to infectious diseases.
• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin due to the melanin content.
• Increases sexual attraction and brightness of sensations due to arginine.
• He will buy depression, anxiety, anxiety, fatigue, and also increases the mood at the expense of the antidepressant effect of serotonin, tryptophan and dopamine.

Cocoa improves brain. Choice, Storage and Cooking Cocoa - Video

More good than: cocoa or chicory (nutritional opinion) - video

The application of cocoa in medicine in the pharmaceutical industry is widely used with cocoa butter, on the basis of which suppositories are prepared for vaginal or rectal administration, as well as ointment and cream for applying to skin and mucous membranes. Cocoa oil is the main auxiliary component of the specified dosage forms, since it provides durability and dense consistency at ambient temperature and fast, excellent melting and melting at body temperatures.

Moreover, cocoa oil is used to treat the following states and diseases As part of comprehensive therapy:

• Constipation. Dissolve in a glass of warm milk tea spoon cocoa butter and drink on a tablespoon solution before bedtime daily for 3 weeks.
• Cough. Dissolve in a glass of warm milk teaspoon cocoa butter. Drinking on a glass of milk with butter three times a day until the cough is completely disappeared.
• Hemorrhoids and cracks of the anal hole. When urges appear on a defecation, it is necessary to introduce a piece of cocoa oil into the line and detain the intestinal emptying for 1 to 2 minutes, after which go to the toilet. In addition, you can enter into the rectum on a piece of oil in the morning and in the evening. The oil is introduced into the rectum until the symptoms of the aggravation of hemorrhoids disappear.
• Cervical erosion. Melt a teaspoon of cocoa oil on a water bath, add 10 drops of sea buckthorn oil to it, mix well and impregnate cotton swabbone, which to introduce into the vagina. Tampons are introduced into the vagina every day before bedtime within 2 - 3 weeks.
• Angina. Dissatting in the mouth at half the tablespoon of Cocoa oil three times a day after eating up to the full disappearance of pain in the throat.
• Cracks and wounds on the skin, lips, ornaments in the footsteps. Lubricate the affected skin pieces by a piece of cocoa oil until the skin state normalization.
• Seasonal flu epidemic and ORVI. Lubricate with a piece of oil mucosal shells of the nose before entering the street and in the place of cluster of people. In this case, the oil cocoa can be replaced with an oxoline ointment.
• Phlebeurysm. On areas of leather with visible extended veins, put melted oil and cover from above gauze, leaving for 20 to 30 minutes. Applications of oil applied 1 - 2 times a day for 2 weeks.
• Bronchitis. Take a small piece of oil and drive them through the chest, while making a light massage at the same time, which will improve the influx of blood to the respiratory authorities and will speed up recovery.

Cocoa oil is also widely used in cosmetology for making masks, creams, wraps and other procedures, since it quickly and significantly improves the condition of the skin and hair.

Cocoa Beans and Cocoa Powder In medical practice does not apply. The only area in which the cocoa is used in the form of a beverage is preventive and rehabilitation medicine. According to recommendations in these areas of medicine, Cocoa is recommended to drink as a tonic and toning drink to improve performance and better tolerability of physical or psycho-emotional overloads.

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Kakockakao harm in the form of a drink, prepared from a powder, or cocoa beans can be potentially harmful to humans in view of the following factors:

• The presence of caffeine. This component may be very harmful to people suffering from cardiovascular diseases.
• Nonasanitary conditions for processing beans. Trackers live in beans, which are often not removed before grinding, as a result of which the data insects fall into cocoa powder. In addition, the beans lie on the ground and on the surfaces that are poorly clean and treated with disinfectant solutions, as a result of which various microbes, soil particles, etc. may be on them.
• Allergic reactions. Due to the presence in the cocoa chitin powder (the component of the shell) in humans, severe allergic reactions may develop, since this substance is very highly allerged. Unfortunately, in any cocoa powder contains chitin, because cockroaches live in cocoa beans, and remove all insects from them.
• Mycotoxins and pesticides. The residues of pesticides, which were treated with chocolate trees to combat pests, and mycotoxins are harmful to the mushrooms living on beans may be in powder from cocoa beans.

Contraindications to the use of cocoa and chocolate cocoa beans in pure form, cocoa drink and chocolate are contraindicated to use if a person has the following states or diseases:

• Gout (cocoa contains purines, and their use will lead to the exacerbation of the gout);
• Kidney disease (cocoa has a diuretic action);
• Age under 3 years old (cocoa - high-caliped product, so the children under 3 years old drink it in the form of a drink, and is not recommended in the form of chocolate or beans);
• Increased excitability and aggressiveness (cocoa has a tonic and exciting effect);
• Constipation (with constipation you can use only cocoa oil, and the beans and any products with cocoa powder is better to exclude from the diet, since they contain tannils that can aggravate the problem);
• Sugar diabetes (cocoa can only be drunk for the prevention of the disease, but when it has already developed, it is impossible to use the product).

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ATTENTION! The information posted on our website is a reference or popular and provided with a wide range of readers for discussion. The purpose of medicines should be carried out only by a qualified specialist, on the basis of the history of the disease and the results of diagnosis.

In South America, Cocoa Boba has long been famous and benefit and harm. Latinames have long loved him, for some properties, who, how not to ask them about this miracle. True, for the manufacture of shopping products, Cocoa passes several stages of processing, because it is simply useless to count on the same effect as "homely" beans is just useless.

Now "chocolate trees" is grown mainly in African countries (Ghana, Niger, Nigeria ...), as well as in some Asian countries and South America. All these countries have pleasant climatic conditions for plants, but we can also try to grow a cocoa tree by creating a good microclimate. Real plants reach a height of approximately 9-12 meters,but for us they created a miniature with a height of up to 170 centimeters - they can be grown in the apartment.
Cocoa Beans - the fruit of the cocoa wood, which is widely used in the food industry, on the tree have a bright orange color. For industry, they are used completely, without waste.

The usefulness of fruits

We have already figured out what cocoa beans are, the benefits of them are no less interesting item than their history. In order to understand what benefit does our product bearing, you need to consider the food value table.

• 55% make up fats
• 15% protein
• 7% starch
• about 5% fiber

In addition, the cocoa beans contains many different vitamins and minerals: calcium, Magnesium, Phosphorus, Vitamins B and PP. Do cocoa beans have useful properties - definitely. For those who are not in the subject, explain more. In contains some fraction of group D vitamins, which is extremely rare in plants. Thanks to this, and still melanincocoa powder is used in the cosmetic industry.

The benefits of cocoa beans are displayed on a reduction in the risk to get sick with such diseases as:

• stroke
• heart disease and vessels
• diabetes

In the fight against strokes

Scientific studies of the Harvard University brought that the inhabitants of the Panama coast are much less likely hypertension ( high blood pressure - direct way to stroke). According to scientists - all because of the benefits of cocoa beans, useful in the prevention of heart disease. The average panamez drinks closely five cups of cocoa per day, and sicks on heart disease several times less than a resident of another place on the planet. Properties of grains Panamans are used in the right bed, it is not.

But it is worth paying attention to the cocoa beans benefit and the health damage is studied quite strongly, they are dangerous for already patients with heart disease, because they contain caffeine. If you have already drawn some heart problems - you should not take the fruits of a chocolate tree as a prophylactic or drug.

In diabetes

It was assumed that the consumption of such products in sugar diseases is strictly prohibited. Now, experts more mildly belong to this product. Doctors helped us to compile a list of what is useful to cocoa beans in diabetes:

• Contain many vitamins
• Contribute to metabolism (metabolism)
• Helps the body to be cleaned

In order for the "chocolate" beans to you prevail, you need to adhere to the rules of its use. We will not specify whether there is a cocoa of beans or drink, its properties are valid in any form - use cocoa can be used in the morning or throughout the day, but never do it in the evening. The drink must exclude sugar or its substitutes, it should also be warm.

Prevention of cancer

The composition of bean grains contains many antioxidants (antioxidants). Preservatives have the ability to protect cells from damage and are able to reduce the risk of cancer. In the early 2000s, French researchers have proven that cocoa substances inhibit the growth of most cells affected by this ailment. The properties of the plant in the field of oncology are not yet sufficiently investigated, a lot of things remain a mystery today, but already known studies give hope.

Harm and danger

Mainly the benefits of cocoa beans of raw, ground, melted or other species will be for
most people. But there is a Bobach in Cocoa and the opposite side, for saving time, we have prepared another list:

• May increase blood pressure.
• High calorie.
• Possible nervousness.
• Insomnia (Insomney).

There are still a number of possible negative consequences of the use of beans cacao.(English), but all these items concern people sensitive to different stimuli. If your health allows you to enjoy all the delights of this excellent plant, it will only benefit you.