Recently, a study by researchers at the University of California, Davis, revealed that the traditional processes of fermenting and roasting cocoa beans don’t affect the health benefits of cocoa. The findings of this research could be beneficial in the production of cocoa products with a higher content of beneficial compounds.

Cocoa beans are widely known for their potential health benefits, such as reducing the risk of heart disease, improving cognitive performance and slowing the progression of chronic diseases. In order to maximize these health benefits, the cocoa beans must be fermented and roasted. However, the UC Davis research team has found that these processes do not significantly lower the amount of beneficial compounds in cocoa.

This research presents a potential opportunity for chocolate producers to create products with a higher content of beneficial compounds, without having to alter the traditional fermentation and roasting processes. The team is currently working on further research to explore the potential health benefits of cocoa.

Read Full Article Here

source: Phys.org