May Have Cancer-Protective Properties

Due to their ability to prevent cancer, low toxicity, and lack of harmful side effects, flavanols found in fruits, vegetables, and other foods have garnered a lot of attention. Out of all foods, cocoa has the highest concentration of flavanols per weight, which can significantly increase the number of flavanols in your diet. Test-tube studies on cocoa components have revealed that they have antioxidant effects, protect cells from reactive molecule damage, reduce inflammation, inhibit cell growth, trigger cancer cell death, and aid in the prevention of cancer cells spreading. Breast, pancreatic, prostate, liver, colon, and leukemia have all been shown to be reduced in animal trials utilizing a diet high in cocoa or cocoa extracts.

Human studies have demonstrated a link between diets high in flavanols and a lower risk of developing cancer. However, there is inconsistent data about cocoa in particular, since some studies revealed no benefit and others even noted an elevated risk. Small human research on cocoa and cancer indicates that it has the potential to be a potent antioxidant and may help prevent cancer.