cocoa powder

Cocoa powder is the dry, solid, non-fat fraction of cocoa beans obtained after the extraction of cocoa butter. It is produced by fermenting, drying, roasting, and pressing cocoa beans, after which the press cake is ground to produce the powder. Cocoa powder contains high levels of polyphenols, especially flavonoids such as catechin and epicatechin, as well as methylxanthines including theobromine. It is rich in minerals (magnesium, manganese, phosphorus, potassium, iron, zinc) and is used as a food ingredient and in beverages. Its antioxidant, anti-inflammatory, and cardioprotective properties have been investigated, and it has shown potential benefits such as reducing blood pressure, improving vascular function, improving cholesterol profiles, supporting cognitive health, and reducing inflammation. Cocoa powder is low in fat and sugar but high in phytonutrients. Its mechanisms of action are primarily attributed to antioxidant activity, modulation of nitric oxide, anti-inflammatory effects, and metabolic effects such as enhancing glucose uptake and mitochondrial function[1][3][5][6][9].

Other names

cocoacacao powdercocoa solids