At War With Problems – Cocoa butter
Cocoa butter is possibly the best way you can treat your skin. The butter is very rich in nature and hence is a part of the best anti-skin drying lotions of the world. The best part is that, it is not greasy, simply hydrating.
Cocoa butter, also called theobroma oil or theobroma cacao, is a pale-yellow, pure, edible vegetable fat extracted from the cocoa bean. To obtain cocoa butter, cocoa beans are fermented, roasted, and then separated from their hulls. About 54% – 58% of the residue is cocoa butter. Cocoa butter is usually deodorized to remove its strong and undesirable taste. Cocoa butter is used to make chocolate, biscuits, and baked goods. It is also used in manufacturing some pharmaceuticals, ointments, and toiletries. Cocoa butter adds flavor, scent, and smoothness to these products. It has a mild chocolate flavor and aroma.
The main active reagents of cocoa butter are oleic, stearic, and palmitic acids and they are found in about equal amounts. Oleic acid, also found in olive oil, is a heart-healthy monounsaturated fat. Stearic and palmitic acids are saturated fats. Saturated fats are generally considered responsible for increasing cholesterol levels.
However, according to several studies, stearic acid, a long-chain fatty acid, does not appear to raise cholesterol. While palmitic acid does, it only makes up a third of cocoa butter’s calories. If you are going to ingest cocoa butter, it is better to consume it in the form of high-quality dark chocolate, which has lower sugar. Scientists have linked the cocoa (in dark chocolate and cocoa butter) to a reduction of blood pressure and heart disease.
Stretch Marks: Cocoa butter is widely used as a treatment for pregnancy stretch marks. With its vitamins–
- A
- B1
- B2
- B3
- C
- E
It is excellent moisturizer for skin health.
Heart Health: A 2006 study in the American Heart Association journal “Circulation: Heart Failure,” reported that middle-aged and elderly women who regularly ate a small amount of chocolate had a 32 percent lower risk of heart failure. Although scientists are not sure why, it could be from its oleic acid or its cocoa mass polyphenol (CMP), which may protect against heart disease.
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