Chocolate is made from the seeds of the tropical cocoa tree, Theobroma cacao tree, which dates back to the Olmec civilization in central America

The benefits of chocolate

Chocolate

Chocolate is made from the seeds of the tropical cocoa tree, Theobroma cacao tree, which dates back to the Olmec civilization in central America. The distinctive and sweet, although its consumption is linked to many diseases, such as diabetes and stress, and it contains a large amount of calories , but especially the dark ones contain large amounts of antioxidants, and provide many benefits for human health.

The benefits of chocolate

Cocoa , a component of the president of the chocolate on many useful compounds contain, antioxidants, and the higher the content of chocolate from cocoa any higher the darker more useful to human health, and usually contain dark chocolate less than the quantities of sugar and fat, and the benefits associated with eating chocolate:

Reducing cholesterol levels: Eating chocolate that contains plant sterols and flavonoids, as part of a healthy low-fat diet, can promote heart health and reduce cholesterol levels, and one of the studies conducted on men found that eating dark chocolate specifically reduces bad cholesterol levels . cholesterol significantly oxidizes and raises HDL cholesterol levels, as cocoa butter contains monounsaturated fats such as oleic acid, which increases good cholesterol levels, and this may be because cocoa contains powerful antioxidants that protect lipoproteins from oxidative damage.

Enhancing cognitive ability: The results of a laboratory experiment showed that cocoa extract can reduce and prevent damage to nerve pathways in people with Alzheimer's disease , which slows down their cognitive decline, and another study found that eating chocolate once a week At least it enhances cognitive and cognitive functions, in addition to that cocoa that contains flavones in high levels can improve blood flow to the brain, and cocoa contains stimulants such as caffeine and theobromine, which can improve brain functions in the short term.

Reducing the likelihood of strokes: A Canadian study of 44,489 people indicated that people who ate one serving of chocolate were 22% less likely to experience strokes, compared to people who did not eat it, and that people who ate approximately 57 grams per week were 46% less likely to die from strokes.

Fetal growth and development: Eating 30 grams of chocolate daily during pregnancy can enhance the growth and development of the fetus in a healthy and healthy way.

Enhancing athletic performance: Eating a small piece of dark chocolate increases the availability of oxygen during exercise , and researchers believe that this is due to the fact that it contains a type of flavonoid called epicatechins, which stimulates the release of nitric oxide in the body.

Reducing blood pressure: The flavonoids in cocoa stimulate the lining of the arteries to release nitric oxide gas, which signals them to relax, which reduces resistance to blood flow and lowers pressure levels, but some studies have not been able to confirm this, so more evidence is still needed. To confirm it.

Sun protection: It protects Filavonat in dark chocolate from the damage caused by exposure to the sun , as the flow of blood to the skin to improve, and help moisturize.

Enhancing eyesight: One study compared the eyes of two groups, one of them ate dark chocolate, while the other ate white chocolate, and found that the group that had the strongest vision was the one who consumed dark chocolate, possibly because cocoa contains flavonoids that improve blood flow to the brain and retina.

Improving mood: Chocolate, especially dark ones, can make a person feel happy and improve their mood, possibly due to their stimulation of nervous activity in areas of the brain associated with happiness and reward. Reducing the risk of cancer: Antioxidants and flavonoids such as catechins and quercetin in chocolate play a role in preventing cancer , as one study found a lower rate of cancer for those who ate chocolate rich in antioxidants, compared to those who did not.

The value of nutritional chocolate

100 grams of dark chocolate containing (45-59)% cocoa contains what comes from the nutrients:

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the food component | the value

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Calories | 546 calories

Water | 0.97 g

Protein | 4.88 grams

Fats | 31.28 grams

Carbohydrates | 61.17 grams

Fiber | 7.0 grams

Sugar | 47.90 grams

Calcium | 56 milligrams

Iron | 8.02 milligrams

magnesium | 146 milligrams

Phosphorous | 206 milligrams

Potassium | 559 milligrams

Sodium | 24 milligrams

Zinc | 2.01 milligrams

Vitamin A | 50 IU

Vitamin K | 8.1 micrograms

Disadvantages of chocolate

Also, chocolate has benefits and it has disadvantages as well, so it is always advised not to over-eat it. Among the disadvantages of chocolate and its side effects:

Weight gain: Chocolate contains large amounts of calories, sugar and fat, so it is worthwhile for those trying to lose weight to reduce their intake of it, and check the food label when purchasing it.

Tooth decay: The high amounts of sugar in chocolate can cause tooth decay.

Migraine: Despite the conflicting studies on the topic, migraine attacks can increase when chocolate is constantly consumed, and this may be due to the fact that it contains tyramine, histamine and phenylalanine.

Weak bones: There is some evidence that eating chocolate is linked to weak bones, low bone density and brittleness .

Accumulation of heavy metals: Cocoa powder and chocolate bars may contain high levels of lead and cadmium, which are toxic to the kidneys, bones and other tissues.