In recent years, food materials that contain flavonoids and antioxidants have been connected with the prevention of heart disease. Flavonoids are poly-phenolic combinations found plentifully in cocoa and, to a slightly lesser extent, in apples, red wine and green tea. More particularly, the flavonoid found in dark or black chocolate has been linked to decreases in blood pressure, improvements in antioxidant properties, improvements in cognitive function, increases in high-density lipoprotein cholesterol concentrations, improvements in insulin sensitivity, improvements in anti-platelet activity, and improvements in endothelial dysfunction that promote vascular homeostasis. Compared with white chocolate and milk chocolate, dark or black chocolate contains more flavonoids because it contains more cocoa. Click here to enable the notifications for Santa Barbara Chocolate details here.
Dark chocolate and the heart: Dark chocolate may aid in lower blood pressure in individuals with hypertension, and has been proven to lower levels of LDL, the “bad cholesterol,” by ten percent. Adding dark chocolate to your diet may benefit your cardiovascular organs by helping to block arterial damage provoked by free radicals. It may also inhibit platelet aggregation, which would provoke a heart stroke or attack. There have also been researches showing that the flavonoids in cocoa relax the blood vessels, which inhibits an enzyme that causes inflammation.
Eat chocolate for your brain:In a study, a compound found in cocoa, epicatechin, when incorporated with exercise, was found to boost functional alterations in a part of the brain involved in the formation of memory and learning.
Potential anti-cancer benefits: A research study indicates that dark chocolate may be a weapon against cancer cells. Researchers at Georgetown University School of Medicine discovered that a synthetic cocoa derivative really increased the rate of destruction and decreased the rate of growth of human cancer cells. Furthermore, it accomplished this without having an influence on other cells.
Some have their doubts: Not everyone believes that dark chocolate is a healthy food. Primarily, it is vital to understand that processing changes the natural flavanol antioxidants found in cocoa. Even though some of the suggested benefits of dark chocolate consumption are linear and positive, neither is unlimited because dark chocolate is laden with a substantial calorie load, which can readily offset its antioxidant benefits.
Eat dark chocolate for pleasure: There is growing acceptance among people that occasionally eating dark or black chocolate containing a high percentage of cocoa provides polyunsaturated fats and flavonoids that may benefit cognitive abilities during aging, as well as anti-inflammatory and anti-clotting effects, among other potential health benefits still being analyzed in research. So, the combination of super fruits and chocolate may be both healthy and delicious! Eat chocolate treats in moderate amounts so you can have fun without guilt!
Starch content in dark chocolate: Of course, dark chocolate also contains starch. When melted chocolate is added to fondant, for instance, the fondant gets stiffer due to the starch content and generally requires thinning. Generally, however, the drying power of the starch is balanced by the tenderizing effect of the cocoa butter.