American scientists from Cornell University in new York found that regular consumption of cocoa is much reduced risk of stroke and heart attack. They found that cocoa contains active substances that contribute to the natural expansion of blood vessels, thereby lowering blood pressure. However, in cocoa contains a large number of antioxidants that destroy blood molecules that contribute to the development of cancer.
Together with cocoa experts have studied the antioxidant properties of red wine and green tea. It was found that cocoa significantly superior to them and concentration of antioxidants, and quality. For example, in one Cup of cocoa contains 2 times more mentioned substances than in the same amount of red wine, and three times more than green tea.
One of the abilities of cocoa is that it is easily absorbed by the body for a short time. Because of this, the active ingredients remain almost untouched by the digestion. But we should not forget that a similar effect can be achieved when using cocoa, cocoa mass which is not less than 50 percent.
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Together with cocoa was also studied no less popular drink - coffee. The study lasted for forty years. After this time, Japanese scientists were able to accurately say that drinking coffee prevents cancer development in the liver. Although, as it happens, to answer this question the researchers failed.