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Cacao has the highest antioxidant concentration of any major food in the world. Cacao is thirty times higher in antioxidants than red wine, twenty times more potent in antioxidants than blueberries, three times higher than acai, and twice as much as chaga mushrooms. These antioxidants protect our cells from free radical damage and therefore contribute to our longevity and state of well-being.

REDUCED DIABETES RISK

The flavonoids in cacao powder may help increase insulin sensitivity, reducing your risk of diabetes.

PREVENTS PREMATURE AGING

Not only does the consumption of raw cacao improve the quality of your skin, but it can also prevent premature aging. This is due to antioxidants in cacao which protect this cells from advanced destruction and help this skin feel healthy and youthful for longer!

Lower Blood Pressure

Cacao is packed with flavonoids. These nutrients that have been shown to help lower blood pressure, improve blood flow to the brain and heart, and aid in preventing blood clots.

IMPROVES GUT (Gastrointestinal Tract) HEALTH

You might want to go with your gut. The polyphenols in cacao beans are actually prebiotics, according to an article in the journal Nutrients. This means they "feed" the good bacteria in your gut, helping them grow and flourish, which, in turn, can help you avoid both temporary and chronic digestive issues. Simultaneously, the polyphenols may also work against the bad bacteria in your tum by inhibiting their proliferation or multiplication. Together, these effects help maintain microbial balance in the gut, which is key for supporting basic functions such as immunity and metabolism, according to the article.

LOWERS INFLAMMATION

The antioxidants in cacao beans can also help control inflammation, according to an article in the journal Pain and Therapy. That's because oxidative stress can contribute to chronic inflammation, increasing the risk for diseases such as type 2 diabetes and heart disease. So, as antioxidants in cacao combat oxidative stress, they can also pump the brakes on inflammation. What's more, these antioxidants can also decrease the production of pro-inflammatory proteins called cytokines, thereby reducing your risk for inflammation to begin with, according to Bansari Acharya, M.A., R.D.N., registered dietitian nutritionist at Food Love.

May Reduce Cancer Risk

Cacao beans are teeming with antioxidants. "Antioxidants inhibit the activity of free radicals by neutralizing them," explains Louloudis. This is key because high levels of free radicals can lead to cell damage and oxidative stress, a major factor in the development of chronic conditions such as cancer and heart disease. Cacao contains "antioxidants such as epicatechin, catechin, and procyanidins," which belong to a group of plant compounds called polyphenols, according to Louloudis. Cancer lab studies suggest that these compounds have beneficial effects against cancer. For example, a 2020 lab study found that epicatechin can destroy breast cancer cells; another 2016 study found that cacao procyanidins can kill ovarian cancer cells in test tubes.