Good news for chocolate lovers. Because the chocolate has a myriad of health benefits as it is rich in antioxidants called flavonoids. Here are some health benefits to chocolate, as reported by AlAarabiya.
Research has shown that eating a couple of boxes of dark chocolate a day can reduce the risk of heart attack by almost 50%.
A study published in 2007 by Johns Hopkins University School of Medicine found that people who consume chocolate can reduce blood clotting process. When platelets or platelet clumping, the blood vessels can constrict and if it can cause a fatal stroke.
In a Swedish study, chocolate was associated with a reduced risk of heart failure. After a number of studies conducted on 30,000 women for nine years, found that those who consume up to 30g chocolate 26% decreased risk when consumed 1-3 times per month, and a 32% risk reduction when taken once or twice per week.
Several studies have linked a decrease in blood pressure of up to 5 g per day with chocolate consumption. This is thought to be caused by flavanols, which stimulates the production of nitric oxide and causes blood vessels to dilate, thus lowering blood pressure.
A meta-analysis published in 2012 in the Cochrane Database of Systemic reported that individuals who consumed 105 g of dark chocolate containing flavanols 1080mg daily blood pressure decreased an average of 2.77 / 2:20 mmHg.
Because it tastes good, chocolate can improve your mood. Chocolate contains serotonin, also known as the “happy hormone,” which regulate your mood and make you feel more relaxed.
According to a study published in the Journal of Psychopharmacology, participants who ate dark chocolate mix with a large amount of polyphenols or flavonoids similar, mood changes better than those who ate chocolate mixture that does not have the polyphenol. Nevertheless, there is still disagreement in the studies of the effects of this chocolate.
Not all chocolate at
Most chocolates have one thing in common: a lot of calories. 30g sweet chocolate can even have about 150 calories.
However, not all chocolate packaging has the same health benefits. The key is choose chocolate with the highest flavonol content, this is determined by the amount of cocoa in the chocolate composition.
Unsweetened, chocolate cake has 206 mg of flavanols per 100g. Dark chocolate has half of that amount, and flavanol content decreased to 15 mg per gram in milk chocolate. White chocolate contains no cocoa solids, then no flavanols.
A good choice is dark chocolate with a cocoa content of at least 70%. Brown processed commercial type that you often see in supermarkets are usually often contain a lot of added sugar and saturated fat.