Millions of people make coffee their morning beverage of choice. But those looking for something sweeter may prefer cocoa powder as an alternative – even some health experts are advising those who drink coffee to switch over to cocoa for certain benefits. But is cocoa truly as beneficial?

Cocoa and coffee both contain powerful antioxidants to combat oxidative stress, the imbalance between our production of reactive oxygen species and endogenous antioxidant defenses. Numerous epidemiological studies have confirmed this association between coffee consumption and lower risk of chronic noncommunicable diseases associated with oxidative stress – cardiovascular diseases, type-2 diabetes, and certain cancers [1].

Cocoa and coffee both contain polyphenols that have antioxidant-protective effects, particularly flavonoids such as catechins and epicatechins, as well as methylxanthines such as theobromine, which all play an integral role in protecting against oxidative stress. While each has distinct effects, their overall impact can be beneficial.

Coffee works to stimulate the central nervous system and make you more alert, while theobromine works on improving cardiovascular circulation for increased sustained energy and to decrease “fight or flight” responses that lead to jitteriness or anxiety.

Chlorogenic acid is an essential element in both cocoa and coffee, providing endogenous antioxidant protection by inhibiting reactive oxygen species activity. Chlorogenic acids have also been demonstrated to have anti-inflammatory properties and lower oxidative stress levels when consumed through green tea.

Researchers conducted experiments aimed at establishing whether coffee and cocoa shared similar protective effects against oxidative stress, comparing one-month interventions involving either three espresso cups per day with different dosages or their partial substitution with cocoa-based confectionery containing coffee for healthy adults over one month. Their researchers observed no statistically significant impact of either treatment option except on levels of H2O2-induced DNA damage measured using comet assay.

Dietitians agree that both coffee and cocoa offer unique nutritional and health benefits, with each having specific advantages for specific situations or individuals. If you’re sensitive to caffeine or looking for an easing alternative, add one teaspoon of unsweetened bitter cocoa powder into a cup of freshly-brewed coffee before mixing in cocoa – excessive heat may degrade flavonoids that provide many healthful flavonoids! Plus don’t forget to balance both beverages into your daily regimen for optimal mood and energy levels!