Untersuchungen über Kakao und dessen Präparate

Cocoa has been a sought-after food for centuries. The Maya and Aztecs already enjoyed the fine taste of cocoa. However, while they brewed a bitter drink from cocoa beans, cocoa in Europe only became a popular luxury beverage through the mixing with sugar. Today, there are numerous uses for cocoa powder. The minerals present in cocoa include potassium and magnesium, among others. In addition, cocoa also contains important dietary fibers and vitamin E. It is estimated that cocoa contains about 300 different substances in total. These substances include serotonin and dopamine, which can have a mood-enhancing effect on humans and improve well-being. They help with depression and can also provide first aid in cases of heartbreak.

Chocolate varieties with a cocoa content of over 70 percent are said to have a blood pressure-lowering effect. This is related to the fact that cocoa contains many flavanols, which positively affect the elasticity of blood vessels and thus also blood pressure. Therefore, cocoa can also help reduce the risk of stroke. The substances theobromine and theophylline found in cocoa also have a stimulating effect on the circulatory system and the central nervous system. Dark chocolate varieties, in addition, contain particularly high amounts of antioxidants that serve as free radical scavengers in the body.

Reprint of the historical original edition from 1887.