Havana, May 14 – The favorable impact of on human health was highlighted today during the fifth and Meeting on Cocoa and , in session at the , in this capital.Colombian Doctor Janeth Aidee Perea, Director of the Center of research in Food Science and Technology of the Industrial University of Santander told Prensa Latina that cocoa is a very energy-giving food because of its high content of fat, vitamins and proteins.
“A main characteristic of cocoa is the presence of polyphenols, which act as antioxidants, helping halt cell decay and cardiovascular diseases. They are also anti-inflammatory, antiviral and help control blood pressure,” she noted.
The Colombian expert added in her masterly lecture that the best way to consume it is as bitter chocolate, “the more bitter, the better, as it has more antioxidants,” she said.
Santander is the main cocoa-producing region in Colombia, which is the world´s sixth larger producer of this high energy food.
Source: Prensa Latina