Scientists Explore Amazonian Chocolate as Potential Superfood Due to Nutritional Benefits
Researchers at São Paulo State University (UNESP) in Brazil have conducted a study on Amazonian cocoa, revealing its potential as a superfood. The study, funded by the São Paulo Research Foundation (FAPESP), focused on post-harvest methods, particularly fermentation, to enhance both the flavor and nutritional content of cocoa. The research involved examining nine cocoa clones using traditional fermentation and pre-drying without fermentation. Findings indicated that fermentation significantly reduces sugar levels and tannins while boosting amino acids and antioxidant enzyme activity. The study also discovered new compounds, glycine betaine and proline, in cocoa beans, which may act as antioxidants in the human body. 
