Raw, organic fruits of cocoa used traditionally by tribes of the Maya and Aztec were enjoyed and appreciated so much that they were adopted as a medium of exchange.

It is one of the richest sources of antioxidants, digestible by the human body. In fact, the fruits of cocoa have more antioxidants than tea and red wine. These antioxidants neutralize free radicals and are beneficial in the prevention of cardiovascular disease, the prevention of Alzheimer's disease and macular degeneration.

They can increase the power of infarction, reduce blood clotting and regulate pressure and also reduce stress and increase our ability to treat it.

Their reputation as nature’s antidepressant is not unreasonable. The fruits of cocoa contain three neurotransmitters associated with the promotion of high mood in humans and improve mental state: serotonin, dopamine and Phenylalanine.

For their positive contribution to heart health, polyphenols seem to be the ones responsible, the same beneficial antioxidants that are found in red wine. Levels of bad cholesterol decrease with rising levels of good cholesterol.

The magnesium which is abundantly contained in cocoa also support the heart and cardiovascular system, to help maintain a normal heart rhythm, and in the treatment of migraine and the prevention of osteoporosis.

It also reduces blood clotting and thus the risk of blood clots leading to stroke or heart disease and helps regulate other nutrients such as calcium, copper, zinc, potassium and n vitamin D in the body helping energy production.

To obtain the recommended daily amount of nutrients, we need 10 to 15 fruits daily.