Post – Hegel

English

Cacao contains over 300 distinct compounds. For centuries, Theobroma cacao, which the Mayans once considered a divine delicacy, has been associated with hedonism and transgression. Its rehabilitation in the world of medicine as an antioxidant bio-nutrient is recent. Cacao has a stimulating, antidepressant, and anti-stress effect thanks to its components, such as caffeine, theobromine, and serotonin. It contains 10 psychoactive compounds, as well as polyphenols, minerals, vitamins, and essential fatty acids that promote optimal brain function. These compounds have a positive impact on memory loss and cognitive decline. Cacao flavonoids specifically accumulate in the brain regions involved in learning and memory, such as the hippocampus. Flavanols exert their neurobiological effects in two main ways. First, they directly influence the cellular pathways that lead to the production of neuroprotective and neuromodulatory proteins promoting neurogenesis, brain function, and neural connectivity. Second, they stimulate blood flow and angiogenesis in the brain and sensory systems. Polyphenols, due to their anti-inflammatory, antioxidant, and antinociceptive properties, contribute to improved neurovascular health. Cacao consumption promotes vasodilation, reduces dyslipidemia and LDL cholesterol levels, and lowers blood pressure, all of which benefit cerebral vessel function and reduce the risk of stroke. Chocolate may also have a positive effect on carbohydrate metabolism and insulin sensitivity, thereby lowering the risk of metabolic syndrome. It has been suggested that it possesses prebiotic and immunomodulatory properties that can influence the gut-brain axis. Cacao can also be seen as a promising factor in the prevention of neurodegenerative conditions, such as memory disorders and Alzheimer’s. It is a bioactive food that is the subject of ongoing research. It has even been studied for its potential use in improving the psychological health of warfighters.