Benefits and damages of chocolate - Take care

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Benefits and damages of chocolate



Benefits and damages of chocolate

Benefits and damages of chocolate


Chocolate

Chocolate is made from the seeds of the tropical Theobroma cacao tree, which dates back to the Olmec civilization in Central America. It has spread around the world after the discovery of the Americas. The demand for it has increased tremendously and has become a popular food product consumed by millions around the world thanks to its taste. Although it is associated with many diseases, such as diabetes and stress, and contain a large amount of calories, but especially dark ones contain large amounts of antioxidants, and provide many benefits to human health.

Chocolate Benefits

Cocoa, the main constituent of chocolate, contains many useful compounds, antioxidants. The higher the cocoa content, the darker the more it is to human health. Dark chocolate usually contains less sugar and fat, and the benefits associated with chocolates include:

- Lower cholesterol levels:

 Eating a chocolate containing plant sterols and flavons in a low-fat health system can boost heart health, lower cholesterol levels, and one study found that eating dark chocolate specifically lowers LDL cholesterol levels. And high levels of good cholesterol (HDL cholesterol). Cocoa butter contains monounsaturated fats such as oleic acid, which increases the levels of good cholesterol, and may be to contain cocoa antioxidants strong protects the lipoproteins from Oxidative damage.

- Enhance cognitive ability:
The results of a laboratory trial showed that the cocoa extract can reduce and prevent nerve pathways in people with Alzheimer's disease, slowing down cognitive impairment. Another study found that eating chocolate at least once a week enhances the function And high-level cocoa can improve blood flow to the brain. Cocoa contains stimulants such as caffeine and theobromine, which can improve brain function in the short term.

- reduce the risk of stroke:

 A Canadian study of 44,489 people found that people who ate one share of chocolate were 22 percent less likely to have strokes than people who did not. People who ate about 57 grams per week were less likely to die from Stroke incidence was 46%.

- Fetal growth and development:

Eating 30 grams of chocolates daily during pregnancy can promote healthy and healthy fetal development and development.


- Enhancing athletic performance:

Eating a small piece of dark chocolate increases the availability of oxygen during exercise, and researchers believe that this is due to the fact that it contains a type of flavon called Epicatechins, which stimulates the release of nitric oxide in the body.

- Reduce blood pressure:

The flavonoids in cocoa stimulate the lining of the arteries to release nitric oxide gas, which sends signals to relax. This reduces blood flow resistance and lowers pressure levels, but some studies have not been able to confirm this, so more evidence is needed to confirm it.

- Protection from the sun:

Flavons in dark chocolate protect against sun damage, improve blood flow to the skin, and help moisturize it.

- Enhancing vision health:

 One study compared two groups, one of which dealt with dark chocolate, the other eating white chocolate, and found that the group that looked stronger was dark chocolate, possibly because cocoa contains flavonoids that improve blood flow to the brain and retina.

- Improve mood:

Chocolates, especially dark ones, can make a person feel happy and have a good temperament, possibly because they stimulate nervous activity in areas of the brain that are associated with happiness and reward.

- Reducing the risk of cancer:

Antioxidants and flavons such as catechins and chrysantines in chocolate play a role in cancer prevention. One study found that those who ate antioxidant-rich chocolate had lower rates of cancer than those who did not.


Value of chocolates

100 grams of dark chocolate containing 45-59 percent cocoa contains the following nutrients


the value

Food ingredient


546 calories
 

-Calories

0.97 grams

- water

4.88 grams
-Protein

 31.28 grams

-Fats

61.17 grams

Carbohydrates-
7.0 grams

-Fiber

47.90 grams

-Sugar

 56 milligrams

-Calcium

 8.02 milligrams


-Iron




Chocolate Disadvantages

- Also that the chocolate benefits have also harmful, so it is always advised not to over-eat, and the disadvantages of chocolate and its side effects:

-overweight:

Chocolate contains large amounts of calories, sugar and fat, so it is worth trying to lose weight and reduce the intake of it, and check the label when you buy them.

- tooth decay:

Large amounts of sugar in chocolate can cause tooth decay.

-Migraines:

 Although studies have been conflicting, it is possible that migraines can increase when chocolate is eaten constantly, and may be due to their containment of tyramine, histamine and phenylalanine.

- Bone weakness:

There is some evidence that chocolate is associated with weak bones, low density and fragility.

-Heavy metals:

 Cocoa powder and chocolate bars may contain high levels of lead and high cadmium for kidneys, bones and other tissues.
Benefits and damages of chocolate Reviewed by Take care on 14:46 Rating: 5 Benefits and damages of chocolate Chocolate Chocolate is made from the seeds of the tropical Theobroma cacao tree, which d...

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