Chocolate, a pleasure food, a moment of emotion
Tasting chocolate is a moment of pure greed that provides an intense pleasure, a feeling of happiness.
As you have probably already noticed, or even tested yourself, chocolate is a very special food; a food that even if consumed in small doses, immediately affects morale. And makes us see, whether we are young or old, men or women, life in pink…
Chocolate, a wealth of benefits!
Chocolate is far from having revealed all its secrets to us, even if we already know that it contains more than 800 different substances with more beneficial effects than each other.
Let’s discover together some of the health benefits of Chocolats:
Lowers blood pressure
A study of 15 healthy people showed that the higher the concentration of flavanols, the greater the effect of cocoa on reducing blood pressure. Those who consumed dark chocolate, which has a high concentration of flavonols, had a much more significant result than those who had consumed white chocolate.
Prevents heart disease
Flavonoids in cocoa reduce blood clotting (platelet activity), thus preventing the formation of clots in the blood vessels.
A meta-analysis also suggested that cocoa consumption could reduce the risk of high blood pressure and heart disease.
The cocoa shell is rich in dietary fiber, which helps the colon to stay healthy.
A study of 48 constipated children found that cocoa, particularly cocoa pod, reduces constipation. Those who received this cocoa supplement reported having more frequent bowel movements and fewer hard bowel movements than those who received placebo.
Reduces bad cholesterol
One study of 48 people at risk for heart disease and another study of 25 people with normal or slightly high cholesterol showed that regular consumption of cocoa powder decreased LDL (bad cholesterol) and increased HDL (good cholesterol).
Potential decrease in obesity
One study showed that rats that ate cocoa had less visceral fat. This may be related to the ability of cocoa to reduce fat production.
Protects the skin
The antioxidant properties of cocoa flavonols play an important role in skin health.
A study of 24 healthy women who consumed large quantities of cocoa flavanols concluded that cocoa flavanols offer protection against UV rays, improve blood circulation and contribute to a good hydration of the skin that is softer and less scaly.
Another study of 11 smokers showed that the consumption of flavanols can have a beneficial effect on the skin damage caused by tobacco.
Dark chocolate is the richest chocolate in cocoa, but the more chocolate is rich in cocoa, the more beneficial it is because it is precisely the cocoa bean that has magical virtues that give chocolate its specificity.
– Cocoa beans boost our endorphins, the hormones known as happiness. It also contains a moderate dose of caffeine and theobromine, both slightly exciting that gives us extra tone.
– Dark chocolate is richer in magnesium (110 to 180 mg per 100 g) than milk or white chocolate. It makes it possible to fight even more effectively against fatigue and stress. Enough to give us strong morale throughout the year!
– In addition, in addition to magnesium, dark chocolate also provides us with a large number of minerals and trace elements such as iron, phosphorus and copper, which help to strengthen the body’s defenses and stay in shape throughout the year.
– Dark chocolate also contains more fiber, which is particularly useful for transit. In addition, they act in the prevention of cardiovascular diseases.
– Dark chocolate contains more antioxidants, specifically catechins, the same antioxidants as green tea. Their virtues have been demonstrated against cell oxidation. They belong to the family of polyphenols, concentrated in the cocoa bean. These antioxidants have an important role on health: they fight against cell aging, they are anti-inflammatory, anti-carcinogenic and protectors of the cardiovascular system.
Chocolate is also in an excellent position as the main source of polyphenols known to date thanks to the nutrinet-health study. It is in 3rd position with 10.4% of intakes, behind coffee (36.9%) and tea (33.6%) and well before wine (7.2%) and fruit (6.7%), (Nutrinet-health results. May 2010).