Cacao is a potent medicinal substance that has been used since ancient times, with an increasing body of research showing its health benefits.

Raw cacao powder has recently gained popularity among health food lovers, but as early as 600 B.C., cacao concoctions were used as a medicinal measure against a number of diseases. Cacao was often reserved only for the very wealthy or very ill due to its expensive nature and was known as the "Food of the Gods" for centuries.

However, it was not until recent years that the use of cacao as a medicinal substance with strong and proven health benefits began to be seriously considered by modern scientific researchers. Today, many of the health statements of conventional cacao use are backed by an increasing body of evidence.

Here are five evidence-based reasons to consume more cacao:

Risk of cardiometabolic disorders reduced

Studies have demonstrated a correlation between the intake of chocolate and a decrease in the risk of cardiovascular disease and heart failure. Dietary stimulation tests found significant vascular benefits of cocoa flavanols (present in raw cacao and dark chocolate), including increased blood pressure and platelet activity. These findings mean that daily consumption of flavanol-containing cacao or chocolate products can lower the risk of cardiovascular disease.

Rich in antioxidants

Cacao seeds, especially compared to most other foods rich in antioxidants, are a rich source of antioxidants. In one report, "cocoa-based products add more to the dietary consumption of phenolic antioxidants than green tea, coffee, soya beans, and blueberries, which are considered to be antioxidant-rich food products and beverages." Cocoa powder also produces up to 50 milligrams of polyphenols per gram, considering the degradation of antioxidants throughout the roasting and fermentation phases.

Lowered diabetes risk

The authors state in a 2019 study published in Nutrients that in addition to the antioxidant, anti-inflammatory, and hypolipidemic activity demonstrated by cacao flavanols, publications have highlighted their possible benefits in decreasing hyperglycemia, insulin tolerance, and diabetes. Additional studies have shown that regular cacao intake decreased glycemic levels and enhanced insulin sensitivity.

Enhanced cognitive function

Research has associated cocoa flavanol intake with enhanced mental efficiency. This may be due to the cocoa flavanols inducing improved cortical blood flow. In addition, flavonoids present in cacao shield neurons against oxidative damage, and one of the key causes of diminished cognitive activity may play a role in the management of oxidative stress. Flavonoids maintained cognitive function in another trial involving elderly rats, reducing the risk of stroke and Alzheimer's disease.