Powerful Antioxidants In Chocolate
The word chocolate comes from Xocoatl (Aztec language), which means a bitter pill. Aztecs and the Maya in Mexico believe that agriculture God in a chocolate that comes to them from heaven sent. Cortes took him to Spain in the years 1502-1528, and the bitter drink was sugar mixed Spanish, so it tasted better. Chocolate and then spread to France, the Netherlands and England. In 1765 he established the chocolate factory in Massachusetts, USA.
In its development is not just a chocolate drink, but also adolescents favorite snack for children and adults. Besides it was good, ate the chocolate makes a person’s age becomes longer. An epidemiological study conducted among students from Harvard University in the years 1916-1950. Using a food frequency questionnaire collected information about eating sweets or chocolate to students of Harvard University.
The verification of the implementation of physical activity, smoking, dietary habits and found that those who like to eat sweets and chocolate, more than a year old not eating. Reportedly phenolic antioxidants in chocolate is the reason why it can survive. Phenol is also often found in red wine, now known as the drink is good for heart health. The chocolate has the ability to oxidation of LDL cholesterol (bad cholesterol) and improve the immune system, increasing the risk of coronary heart disease and cancer can occur brakes.
So far, there is a perception that chocolate candy causes cavities and can also be responsible for creating the problem of obesity. There is no doubt that obesity is a risk factor for degenerative diseases. But this Harvard University study showed that if offset the chocolate sweets with adequate exercise and eat a varied diet, so that the negative effects of chocolate candy is not much to worry about.
According to Mayan beliefs, chocolate is the food of the gods. original flavor of cocoa beans was bitter because the alkaloids, but after going through the process can produce the chocolate as a food that is favored worldwide. Cocoa beans contain 31% fat, protein, carbohydrate 14% and 9%. Chocolate protein-rich amino acids tryptophan, phenylalanine and tyrosine. Even chocolate contains a high content of fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%), which act as antioxidants to prevent rancidity.
Chocolate consumption in the United States contributes only 1% of the total fat intake as reported by the National Food Consumption Survey (1987-1998). This amount is relatively small, especially compared with the contribution of meat (30%), cereals (22%) and milk (20%). The fat in chocolate, often called cocoa butter, which consists primarily of saturated fats (60%), mainly stearic acid. However, brown fat is vegetable fat and no cholesterol. The pressure on saturated fats, which is not too high, it is better to eat chocolate to limit to only one cigarette a day and consume mebatasi supplements or foods containing catechins such as Apple and tea.
In studies with human subjects showed that fat intake was observed in total cholesterol and LDL cholesterol were lower than the consumption of butter or meat fat. Thus, although both saturated fat, but another effect of cholesterol. The high levels of stearic acid in chocolate is to assume the reason why brown fat is not as bad as animal fat. It has long been known that stearic acid is a neutral fat that will not lead to cholesterol in the blood. Why? Stearate slowly digested and absorbed by our bodies.
A third of the fat in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid is also prevalent in olive oil. Epidemiological studies of the Mediterranean population much oleic acid in olive oil have had a positive impact on heart health.
Often the question is how can consume chocolate? There are no definitive recommendations for this nutrient, but 2-3 times a week, eating chocolate or chocolate milk every day would be equally acceptable. Principles of nutrition is really easy for all kinds of foods to eat in a moderate. Nutritional problems usually occur when we eat too much or too little.
Eating chocolate does not lead to addiction, but for some delicious chocolate taste, a desire to return to consume can cause. This is called a chocolate craving. The chocolate’s effect on behavior and mood (atmosphere) is closely related to the chocolate craving. Brown could miss the taste, texture, sweetness, bitterness, and so on. It is also often associated with the content of phenylethylamine, a substance that amphetanine which can increase the absorption of tryptophan in the brain, which then in turn produces dopamine. The effect of dopamine on the feelings is the way of joy and good humor. Phenylethylamine is also considered an aphrodisiac, leading to a feeling like someone in love (heart flowers). It is said that in ancient king Montezuma drank chocolate was always rotating his ladies every night.
Catechins are powerful antioxidants in chocolate. A function of antioxidants is to prevent premature aging, which may be caused by pollution or radiation. Tea catechins are also available but were not as high in chocolate. Parents often practiced in ancient times to wash my face with tea water as it can cause the skin radiant and youthful faces. If they know that chocolate contains catechins, is greater than the tea, maybe we’ll suggest a shower scrub with brown.
Chocolate also contains theobromine and caffeine. Both substances are known to give power to those who eat them. Therefore, if she fell asleep at the airport or waiting in long lines, eating chocolate powerful enough to make us happy.
There is no evidence that chocolate causes acne. Chocolate can not be said that one of the main causes of the plate due to the development of dental plaque also occur in people who regelmatige meals a day are consumed. It’s just the chocolate must be verified, especially for vulnerable people suffering from kidney stones. 100g of chocolate consumption will increase calcium oxalate in urine and triples. Therefore, health advice may be advisable to drink plenty of water after eating chocolate.
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