Cacao

Cacao, often regarded as a remarkable food source, has been revered by shamans and ethnobotanists and held as currency by ancient civilizations like the Mayans and Aztecs due to its divine associations (Dillinger et al., 2000, Food and Function).

Powerful compounds in cacao will bring a smile to your face

This natural wonder is enriched with flavanols such as epicatechin and catechin, while procyanidins contribute significantly to its antioxidant prowess (Mao et al., 2012, Journal of Agricultural and Food Chemistry). The joyous experience of nourishing cacao can be attributed to the harmony of its fantastic compounds, showcasing the synergy that defines this exceptional food (Payne et al., 2010, Chemistry Central Journal).