The cocoa bean, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted.The "beans" are the basis of chocolate.
In general, cocoa is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart antiaging properties. Cocoa also contain a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health. Cocoa is a stimulant and contains the compounds theobromine and caffeine. The beans contain between 0.1% and 0.7% caffeine, whereas dry coffee beans are about 1.2% caffeine.