#Flavanols are a type of plant nutrient found in many foods and drinks, such as tea, red wine, blueberries, apples, pears, cherries, and peanuts. They are particularly abundant in the seeds of the cacao tree—cacao beans. Fermenting, drying, and roasting cacao beans yields cocoa powder, which is used to make chocolate.
Flavanols in #cocoa have been studied for many years. They have been shown to help:
lower blood pressure
improve blood flow to the brain and heart, prevent blood clots
fight cell damage.
Source: Harvard Medical School
Photo: added teaspoon of cocoa to my protein drink with anpb😬