Question

1-2 paragraphs would suffice.

Cocoa and green tea are often cited for their health benefits. Describe the health benefits of both, noting the similarities between them. Suggest a reason for the similarities.

Answer 1

Cocoa and green tea are the most widely consumed breverages in the world. Studies have reported cocoa to contain highest contents of antioxidant compounds compared to green tea. The polyphenols and and flavonoids such as epigallocatechin gallate, procyanidin, reveratrol and theaflavin in cocoa and green tea minimizes cell damage due to free radicals. Cocoa reduces risk of heart attack and stroke. Flavonol-rich cocoa improves level of nitric oxide in the blood which helps in relaxation and dialation of blood vessels thus improving blood flow. It lowers LDL cholesterol level, has blood thinning effect similar to aspirin, improves blood sugars and reduces inflammation. Green tea helps to lower total and LDL cholesterol and triglycerides as well as protect the LDL particles from oxidation thus lowering the risk of cardiovascular disease. Polyphenols in cocoa reduces the risk of neurodegenerative diseases like Alzheimer’s and Parkinson’s by improving blood supply to brain and increasing neuron production. Caffeine in synergy with L-theanine from green tea improves brain function. Caffeine improves various aspects of brain function including improved mood, vigilance, reaction time and memory. It blocks an inhibitory neurotransmitter called Adenosine and increasing the firing of neurons and the concentration of neurotransmitters like dopamine and norepinephrine. L-theanine increases the activity of inhibitory neurotransmitter GABA hence reducing anxiety. It also increases dopamine and the production of alpha waves in the brain.

The flavonols in cocoa have promising anti-caner properties (against breast, pancreatic, prostate, liver and colon cancer, as well as leukemia) as reported by test tube and animal studies. Antioxidants from green tea has powerful anti-cancer properties (breast cancer, colorectal cancer and prostrate cancer). Cocoa and green tea are reported to lower the risk of developing type II diabetes. Flavanols from cocoa can slow down carbohydrate digestion and absorption in the gut, improve insulin secretion, reduce inflammation and stimulate the uptake of sugar by the muscles. Cocoa promotes healthy teeth by inhibiting growth of cavity causing bacteria. It also promotes healthy skin by protecting it from sunlight and improving circulation, the skin surface and hydration. The catechins in green tea may inhibit the growth of bacteria and some viruses. This can lower the risk of infections and lead to improvements in dental health, a lower risk of caries and reduced bad breath. Green tea has been shown to boost the metabolic rate and increase fat burning in the short term.