Why dark chocolate is good for your health

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Dark chocolate is a great source of antioxidants and minerals that everyone should include in their diet. They will benefit the entire body and diversify your diet.

1. Helps with depression

Chocolate contains various substances that influence mood:

• Theobromine. It energizes and helps lower blood pressure. However, the burst of energy can be followed by fatigue, which is why some call chocolate a dangerous and addictive substance.
• Anandamide. It is similar in structure to the tetrahydrocannabinol found in hemp, but has a milder effect. It improves mood and invigorates, without causing addiction and without harming the heart and blood vessels, unlike other stimulating substances.
• Phenylethylamine. In the body, it is converted to serotonin, one of the most important mood-regulating chemicals.

2. Protects against cardiovascular disease

Regular consumption of cocoa helps fight diseases of the cardiovascular system. This is supported by a 2006 study in which 470 participants consumed varying amounts of cocoa per day. Scientists have found that cocoa actually reduces the risk of cardiovascular disease.

In another study, it was found that almost all of the components of cocoa - theobromine, numerous polyphenols and antioxidants - have a positive effect on the heart and blood vessels.

3. May Help Fight Diabetes

Chocolate improves the function of the endothelium (the cells that make up the inner layer of blood vessels) and increases insulin sensitivity. The endothelium is very important for the health of the arteries, and insulin sensitivity usually determines the risk of developing diabetes.

Of course, to protect yourself from diabetes, you need to eat low-sugar dark chocolate.

4. Can prevent stroke

Recently, the results of a study were published, during which it was found that chocolate reduced the likelihood of stroke. Scientists have monitored the health of those who consume chocolate frequently and those who have given up on it altogether for decades. In total, the researchers compared the performance of more than 20,000 people.

Of course, the results of such studies cannot be considered unambiguous. It is possible that those who ate a lot of chocolate have other common habits that contributed to their low likelihood of stroke.

5. Influences cholesterol content

Chocolate prevents the oxidation of LDL cholesterol, one of the causes of atherosclerosis. When this cholesterol is oxidized, low-density lipoproteins (LDL) react in the body. They damage arteries and internal organs and can even cause cancer.

Antioxidants, which chocolate is rich in, are considered to be a means of combating active LDL.

6. Reduces blood pressure

Scientists from Harvard University analyzed 24 studies of the properties of chocolate and concluded that dark chocolate (with a cocoa content of 50-70%) lowers blood pressure. It is especially useful for those who already suffer from hypertension.

7. Helps with coughs

The theobromine in cocoa reduces the activity of the vagus nerve, an area of the brain that causes coughing fits.

Scientists have found that chocolate suppresses coughs more effectively than conventional cold medicines - even those containing mildly narcotic codeine.

For this, an experiment was conducted in which participants were offered various cough suppressants. One group was given the usual codeine medication, the second the theobromine medication, and the third a placebo. The participants were then exposed to capsaicin, a pungent substance found in chili peppers. The group taking the theobromine drug took a third more capsaicin to start coughing.

8. Useful during pregnancy

During pregnancy, there is a risk of developing preeclampsia, a condition in which the blood supply to the fetus becomes difficult or stops completely. This is due to the rise in blood pressure that occurs naturally during pregnancy. Scientists have found that regular consumption of chocolate can reduce the risk of developing preeclampsia by lowering blood pressure.

During the study, one group of women consumed chocolate with a high content of flavonoids and another group with a low content. Positive results were noted in both groups.

9. Stimulates brain function

Frequent consumption of high-quality chocolate improves the ability to process information, visual-figurative and abstract thinking, and working memory.

British psychologists from the University of Northumbria conducted a study and found that the flavonoids contained in chocolate help you to count in your mind. The experiment compared the participants' ability to calculate before and after drinking a cup of hot cocoa.

10. Is a source of antioxidants

Antioxidants fight free radicals in the body - particles associated with cancer.

Scientists have calculated the Relative Antioxidant Capacity Index by isolating antioxidants from chocolate and testing their effect on free radicals. The results showed that outside of the human body, they effectively deal with free radicals.

11. Protects skin from UV rays

Of course, the effectiveness of protection will be higher if cocoa beans are eaten. They are sold in health food stores.

But high-quality dark chocolate will cope with the task. Chocolate with 85% cocoa contains enough flavonoids to protect against harmful radiation.

12. Contains many nutrients

Half a cup of pure cocoa contains:

• Vitamin B2, 6% of the RDA.

  This vitamin helps convert food into energy and facilitates the absorption of iron in the intestines. It also improves the condition of the skin and hair, and has a positive effect on vision and brain function.

• Vitamin B3, 4% of the RDA.

  Good for skin, nails and red blood cells. Like vitamin B2, it is involved in the metabolism.

• Calcium, 5% of the RDA.

  Essential for the proper functioning of muscles and nerve cells, regulates blood pressure and hormone production. Especially important for bone and dental health.

• Iron, 33% of the RDA.

  Participates in the formation of hemoglobin and oxygen transfer. Iron is also involved in the production of amino acids.

• Magnesium, 53% of the RDA.

  Together with calcium, it promotes muscle contraction and metabolism, regulates blood pressure, strengthens bones and teeth.

• Phosphorus, 30% of the RDA.

  Essential for bone health. In addition, it is a part of DNA and is involved in metabolism.

• Zinc, 40% of the RDA.

  It is used as a building block of proteins and cells, promotes the absorption of vitamin A. It is also useful for the immune system.

• Copper, 80% of the RDA.

  Plays an important role in the formation of red blood cells, is useful for metabolism, immunity and the proper functioning of the nervous system.

• Manganese, 83% of the RDA.

  A trace element and antioxidant required for the development of bone tissue. However, too much manganese can cause mental health problems.

• Omega-6 fatty acids, 378 mg.

  Essential for brain function, help to remove cholesterol from the body, provide energy.

• Caffeine, 99 mg.

  A stimulant found in coffee and tea and the most controversial ingredient in chocolate.

One bar of dark chocolate (80% cocoa) will take about half of the above amount of cocoa.

13. Improves the distribution of red blood cells

Regular consumption of dark chocolate can positively affect the width of the distribution of red blood cells by volume. This unit is a reliable way to measure the diagnosis of diseases of the cardiovascular system. Scientists suggest that chocolate improves red blood cell distribution due to its high iron content.

14. Strengthens the immune system

Inflammation is the reaction of tissues to pathogens, chemicals, wounds and infections. Cocoa regulates the inflammatory response of the immune system through the flavonoids it contains.

In addition, cocoa has a positive effect on lymphoid tissues and certain types of cells that produce antibodies that help fight bacteria and disease.