Health effects of chocolate no medical or regulatory authority has approved any health claim. "Theobroma cacao", the cacao tree, produces seeds containing flavanols. The seeds have been used to make beverages for some 2000 years in Aztec, Olmec, and Maya civilizations in central and south America. The drinks were ascribed a wide variety of curative and stimulant properties, unsupported by experimental evidence. In the 19th century, chocolate as a solid was invented, and milk and sugar were added to create milk chocolate, high in fat and sugar. Doubtful research, sometimes funded by the chocolate industry, has at times made suggestions of possible health benefits
Cupuaçu Cupuaçu Cupuaçu ("Theobroma grandiflorum"), also spelled cupuassu, cupuazú, cupu assu, and copoasu, is a tropical rainforest tree related to cacao. Common throughout the Amazon basin, it is cultivated in the jungles of Colombia, Bolivia and Peru and in the north of Brazil, with the largest production in Pará. The pulp of the cupuaçu fruit is consumed throughout Central and South America, is the national fruit of Brazil, and is used to make ice creams, snack bars, and other products. Cupuaçu trees usually range from in height, though some can reach . They have brown bark, and the leaves range from