The ancient association between cacao, the heart, and blood shows continued relevance in modern use and medical studies. The plant’s antioxidant qualities have long been touted as one of the major health benefits of cacao, specifically in relation to skin and heart health. Natural cacao is markedly high in antioxidants and flavanols, and also contains minerals used in a number of essential processes in the bodyweight gain, nervous system support, and digestive support specifically in instances of weak stomach and kidneys. Copper and magnesium are present in relatively high amounts compared to other foods, with dark chocolate containing 36 mg magnesium per a 100-kcal serving. Both of these minerals are necessary cofactors for protein synthesis, energy production, and glucose metabolism, among other functions. Potassium and iron are also present in chocolate, both being found in higher amounts in dark chocolate than its sweeter milk chocolate counterpart.

• Much of the current medical research regarding cacao centers around its potent cardiovascular action. Flavanols in cacao have proven to help in the production of nitric oxide in the inner lining of blood vessels, helping to relax the endothelium and support the lowering of blood pressure

• Cacao flavanols have been shown to improve glucose homeostasis by decreasing the rate of carbohydrate digestion in the stomach and inhibiting other digestive enzymes to slow the rate of decomposition of carbohydrate-rich molecules

• Cacao flavanols have also been shown to help with overall inflammation and oxidative stress, which are often exacerbated in diabetes

• Flavonoids and polyphenols have also been shown to present anti-inflammatory, immunoregulatory, and antioxidant effects on skin cells. Both in vitro and in vivo studies have provided evidence for cacao’s photoprotective effects in response to ultraviolet light (UV)

• These antioxidant and anti-inflammatory properties have been further studied for their potential to prevent photodamage and wrinkle formation, specifically focusing on the flavonol content and its relation to helping prevent UV damage

  Cacao contains psychoactive and mood altering compounds including tryptophan, a building block of serotonin, the feel-good neurotransmitter. It also contains Theobromine, a close structural relative of caffeine. It is a stimulant but its effect on the central nervous system is less intense. It is so great at opening the heart chakra and uplifting your mood, intentions related to joy, connection, and self-love are good suggestions.