EATING CHOCOLATE IS NOT HARMFUL BUT MAY REDUCE CARDIO VASCULAR DISEASES
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We donot eat chocolate with the fear of gaining weight,worm infestation or risk of diabetes or tooth decay but a number of health benefits may be associated with this delicious treat.Chocolate is made from tropical Theobroma cacao tree seeds. Its earliest use dates back to the Olmec civilization in Mesoamerica.After the European discovery of the Americas, chocolate became very popular in the wider world, and its demand exploded.
Chocolate has since become a popular food product that millions enjoy every day, thanks to its unique, rich, and sweet taste.Chocolate consumption has long been associated with conditions such as diabetes, coronary heart disease, and hypertension.Chocolate is believed to contain high levels of antioxidants.Some studies have suggested chocolate could lower cholesterol levels and prevent memory decline.Chocolate contains a large number of calories.People who are seeking to lose or maintain weight should eat chocolate only in moderation.It may cause,obesity,hypertension ,acne and worse diabetes too.However, according to a review of chocolate's health effects published in the Netherlands Journal of Medicine, it's not all bad news.The authors point to the discovery that cocoa, the key ingredient in chocolate, contains biologically active phenolic compounds.Chocolate's antioxidant potential may have a range of health benefits. The higher the cocoa content, as in dark chocolate, the more benefits there are. Dark chocolate may also contain less fat and sugar, but it is important to check the label.
Eating chocolate may have the following benefits:
l1) Cholesterol:One study, published in The Journal of Nutrition, suggests that chocolate consumption might help reduce low-density lipoprotein (LDL) cholesterol levels, also known as "bad cholesterol."The researchers set out to investigate whether chocolate bars containing plant sterols (PS) and cocoa flavanols (CF) have any effect on cholesterol levels.
2) Cognitive function
Scientists at Harvard Medical School have suggested that drinking two cups of hot chocolate a day could help keep the brain healthy and reduce memory decline in older people.The researchers found that hot chocolate helped improve blood flow to parts of the brain where it was needed.Results of a lab experiment, published in 2014, indicated that a cocoa extract, called lavado, might reduce or prevent damage to nerve pathways found in patients with Alzheimer's disease. This extract could help slow symptoms such as cognitive decline.
Scientists at Harvard Medical School have suggested that drinking two cups of hot chocolate a day could help keep the brain healthy and reduce memory decline in older people.The researchers found that hot chocolate helped improve blood flow to parts of the brain where it was needed.Results of a lab experiment, published in 2014, indicated that a cocoa extract, called lavado, might reduce or prevent damage to nerve pathways found in patients with Alzheimer's disease. This extract could help slow symptoms such as cognitive decline.
3) Heart disease
Research published in The BMJ, suggests that consuming chocolate could help lower the risk of developing heart disease by one-third.Based on their observations, the authors concluded that higher levels of chocolate consumption could be linked to a lower risk of cardiometabolic disorders.
Research published in The BMJ, suggests that consuming chocolate could help lower the risk of developing heart disease by one-third.Based on their observations, the authors concluded that higher levels of chocolate consumption could be linked to a lower risk of cardiometabolic disorders.
They call for further experimental studies to confirm whether consuming chocolate is beneficial.
4) Stroke
Canadian scientists, in a study involving 44,489 individuals, found that people who ate one serving of chocolate were 22 percent less likely to experience a stroke than those who did not. Also, those who had about two ounces of chocolate a week were 46 percent less likely to die from a stroke.
Canadian scientists, in a study involving 44,489 individuals, found that people who ate one serving of chocolate were 22 percent less likely to experience a stroke than those who did not. Also, those who had about two ounces of chocolate a week were 46 percent less likely to die from a stroke.
5) Fetal growth and development
Eating 30 g (about one ounce) of chocolate every day during pregnancy might benefit fetal growth and development, according to a study presented at the 2016 Pregnancy Meeting of the Society for Maternal-Fetal Medicine in Atlanta.
Eating 30 g (about one ounce) of chocolate every day during pregnancy might benefit fetal growth and development, according to a study presented at the 2016 Pregnancy Meeting of the Society for Maternal-Fetal Medicine in Atlanta.
6) Athletic performance
Chocolate may help athletes cover more distance while using less oxygen.Findings published in The Journal of the International Society of Sports Nutrition suggest that a little dark chocolate might boost oxygen availability during fitness training.
Chocolate may help athletes cover more distance while using less oxygen.Findings published in The Journal of the International Society of Sports Nutrition suggest that a little dark chocolate might boost oxygen availability during fitness training.
Researchers who studied cyclists doing time trials in the United Kingdom found that "After eating dark chocolate, the riders used less oxygen when cycling at a moderate pace and also covered more distance in a two-minute flat-out time trial."
The scientists believe that the success of dark chocolate in this case is that it contains flavonols known as epicatechins, which enhance the release of nitric oxide in the body. Beetroot juice has a similar effect.
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