Cocoa Assignment Help
Cocoa – Definition
Cocoa is known as one of many miracles endowed by nature. Also termed as a great super-food, it is a highly consumed food item worldwide. Apart from being highly aromatic and lip smacking when added to beverages and bakery items, Cocoa is also known as a titan of numerous health benefits. Some of the most effectual use of cocoa is in medicines. Apart from being extremely beneficial food product, cocoa also has numerous qualities similar to a pharmaceutical drug. Students studying food combinations seek Cocoa assignment help to learn more about this highly powerful food ingredient that has been ever devised.
Cocoa Teaches about Its History
The Olmecs, which are believed to be first civilization of the Americas (dating between 1,500 BC to 400 BC) are known to first use cocoa. The same was continued by Mayas that appeared between 250 AD to 900 AD. As per the description given by Cortez, it was prepared as a beverage called chocalatl, which was made using seeds of T. Cacao.
Health Benefits of Consuming Cocoa as a Food Item Studied in Cocoa Assignment Help
Cocoa is also looked upon as a self-appointed remedy of health experts which gets a second place after water as a safe thing to be taken as liquid. But attaching to this belief or fact is the condition that cocoa must be consumed judiciously and regularly in order to act like a life-saving medication of all the times. many students pursuing assignment on this topic have to research for the benefits and precautions attached to the use of cocoa. Not only cocoa is a popular food but is also beloved by many coffee lovers for its sumptuous flavour. Also, supported by leading health experts, consuming it in moderate quantities promotes a positive state of mind and helps in uplifting the mood.
Some Striking Discoveries Made About Cocoa
Cocoa assignment help offered by talented writers at BookMyEssay teaches the students about the benefits as well as facts associated with the properties of Cocoa. Over past few years, numerous studies have been conducted and discoveries have been made confirming that cocoa and confectionary items made from it hold extraordinary life-imbuing and anti-disease properties. Also, it is rich in offering numerous benefits for the cardiovascular system thereby reducing or eliminating the risk of heart attack, regulating the blood pressure, and minimising the risk of cancer. Its consistent consumption and use also helps in reducing the intellectual decline in later stages of life. Cocoa when consumed as solid, or cocoa butter, or in any form of chocolate prove to be a confirmed antioxidant. As per some Epidemiological studies, it has bene proved consumption of cocoa and cardiovascular disease has an inverse association. Its moderate intake helps in improving endothelial function, insulin sensitivity and vascular function.
Cocoa contains over 300 volatile compounds, among which the most popular flavour components are polyphenols, aromatic carbonyls, aliphatic esters, and the obromine, which prevent accumulation of the fat. Studied earlier, it is believed to be a rich source of natural antioxidants, that has free radical scavengers to protect DNA, preserve cell membranes, safeguard human body against the oxidation of low-density lipoprotein (LDL) cholesterol and prevents plaque formation in arterial walls.
Cocoa and its antioxidant activity is attributed to epicatechin and catechin, procyanidins and their monomeric precursors, which imbibe oxidation of LDL. Also, dark chocolate increases high-density lipoprotein (HDL) and make a check on cholesterol concentrations. Although, high stearic acid content present in cocoa are aimed at reducing the risk of heart disease, it is still required to be taken in limited / suggested quantities to stand effectual on this front.
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