Cocoa, also known as cacao (Theobroma cacao L.) contains very high
levels of antioxidants, higher even than tea, fruit and vegetables [1,
2]. Its products (cocoa powder and dark chocolate) are also rich sources
of antioxidants, mainly flavonoids (polyphenols) .
- It is rich in dietary fibre  and contains minerals like magnesium, iron, chromium, manganese, zinc and copper [8, 9]
- It also contains feel good chemicals like anandamide and phenethylamine 
- Due to its antioxidant content, it has anti-inflammatory properties
- Regular intake:Reverses vascular dysfunction Reduces the risk of cardiovascular events in diabetic patients Decreases aortic stiffness Reduces the risk of coronary heart disease [1, 6] Reduces the tendency to thrombosis (clotting) 
- Dark chocolate: Significantly improves coronary circulation in healthy adults Decreases LDL cholesterol (the bad cholesterol)Lowers blood pressure [4, 5]
It comes in the form of nibs, powder or butter.
- The nibs are shelled cocoa beans
- Pressing the nibs produces the butter, a major component in the manufacture of chocolate
- The production of butter leaves a cake residue which is ground into chocolate powder
I use the nibs and/or the powder in a smoothie or chocolate shake but
there are numerous free recipes on the internet. David Wolfe and Shazzie
 have devoted a whole book to the subject.
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