The cacao plant (Theobroma cacao) is native to South America but is now cultivated in several countries worldwide. Many cocoa products have a high content of polyphenols, which are associated with a range of health benefits. Cacao polyphenols are reported to improve vascular function and reduce blood pressure. Consumption of cacao polyphenols may also help reduce low-density lipoprotein (LDL) cholesterol levels that can in turn decrease the risk of cardiovascular disease. Evidence from observational studies and clinical trials suggests that consumption of moderate amounts of cocoa products may contribute to the primary prevention of heart disease.