Brilliant 7 Health Benefits Of Dark Chocolate

Dark chocolate has much more health advantages than the usual meal. Dark chocolate might even be considered a superfood. Cocoa is the most antioxidant-rich food on the earth, and raw, unprocessed cocoa is the most antioxidant-rich food on the globe. However, it’s worth noting that more than half of the therapeutic value is lost during processing. This procedure results in a nutritious chocolate that is abundant in antioxidants and has not been cooked out of its medicinal worth. Every 13g chunk of Dark chocolate, for example, has the same amount of antioxidants as 12 pounds of tomatoes, 1.5 pounds of spinach, or 2 pounds of raspberries.

The USDA recommends a daily consumption of 3,000 to 5,000 ORAC for a minimum of antioxidants. When you’re exposed to a lot of pollutants or do a lot of exercise, you’ll need even more.

Research shows that there is a clear link between our health and the amount of antioxidants we consume.

Flavonoids-flavan-3-ols, flavonols (epicatechin and catechin), and procyanidins are the most abundant polyphenols in cocoa. Theobromo cacoa is the name of the plant that produces cocoa. Cocoa butter makes about half of the weight of the cocoa bean, with stearic and palmitic (saturated fats), oleic (a monounsaturated fatty acid also found in olive oil), and linoleic acid as the primary fatty acids (polyunsaturated). Unlike many other saturated fatty acids, stearic acid fat does not raise blood cholesterol levels. Both insoluble and soluble fiber may be present in the cocoa bean, which can help decrease cholesterol levels. Fiber is essential for decreasing the risk of colon cancer, avoiding constipation, and boosting sugar metabolism. The cocoa bean also contains a number of beneficial minerals and vitamins. Magnesium is one of the beneficial elements present in dark chocolate, and it is necessary for muscular relaxation, energy generation, nerve transmission, as well as the health and development of teeth and bones. Magnesium deficiency has been linked to PMS (premenstrual syndrome). Copper is abundant in dark chocolate, and it is involved in a number of chemical reactions in the body. Dark chocolate also has a lot of potassium, which is important for heart health.

Chocolate contains the greatest content of flavonoids — flavan-3-ols, flavonols (epicatechin and catechin), and procyanidins of any food when measured by weight. Chocolate is strong in antioxidants since it contains a range of phytonutrients. The scientific test known as ORAC is used to determine the levels of antioxidants in meals. The term ORAC refers to the ability to absorb oxygen radicals. Chocolate is one of the foods with the greatest ORAC value. Dark chocolate contains more powerful antioxidants than green tea and red wine.

Cocoa aids in the prevention of cardiovascular disease by raising the synthesis of good cholesterol (HDL), that helps to clean and mop up toxic lipids from blood vessels. Platelets that form dangerous clots in the cardiac muscle blood channels are less likely to develop when cocoa flavonoids are present. Flavonoids help blood arteries dilate more easily, allowing more blood to flow to the heart (NO activation). The same may be said about insulin-stimulated blood sugar uptake, which leads to better diabetes management. Cocoa also possesses anti-inflammatory qualities, which prevent the body from being damaged by the inflammatory process (cytokines).

Many studies have indicated that dark chocolate lowers blood pressure, which reduces the risk of heart vessel damage. Cocoa is also a rennin-angiotension enzyme inhibitor, which functions similarly to how many blood pressure medications do (ACE inhibitors).

According to other studies, dark chocolate helps to minimize dental cavities, gum disease, and plaque on teeth.

The principles of antioxidants may be used to slow the growth of dementia. Vitamins such as vitamin E and several B-vitamins have also been shown to aid in the treatment of dementia. As previously said, cocoa has the same potential to reduce free-radical damage, which aids in memory enhancement and dementia prevention.

Dark chocolate improves the body’s capacity to utilise insulin while also preventing insulin resistance, which may lead to diabetes. Cocoa increases nitric oxide levels, which aids insulin-stimulated blood sugar absorption. This also improves blood vessel health, reducing diabetes-related damage to the tiny vessels.

Cocoa has been shown to decrease liver damage and can even heal liver cells after long-term alcohol use.

Cocoa’s antioxidant capabilities may have an influence on cancer. Antioxidants may prevent cancer cells from forming by preventing cell oxidation.

Theobromine, a little quantity of caffeine, phenylethylamine (PEA-the “love-chemical”), and anandamide, which promotes mental alertness, are all found in chocolate. Chocolate has been shown to have antidepressant properties, with elevated levels of serotonin and dopamine. Chocolate also helps to reduce our fat intake by curbing our hunger for fats. Cocoa may suppress appetites on its own. Chocolate contains carbs, which give you more energy. Theobromine stimulates the central nervous system, providing us with more energy. Theobromine, a relative of theophylline, is used in cough treatment to assist loosen up the lungs and enhance breathing. According to research, chocolate may help ladies with low libidos.



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Irish by birth and a Rebel by nature. You can support me as a writer by joining Medium through my referrals page ( Thanks