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Chocolate Can Be Good
For Your Health
Possible benefits of eating chocolate.
Flavonoids, antioxidants.Chocolate is chock-full of
flavonoids—naturally-occurring compounds found in
the cacao plant, as well as in red wine, tea, fruits,
and vegetables. Flavonoids may have potentially
beneficial effects on cardiovascular health. They may
also act as antioxidants, which are believed to
prevent or delay certain damage to the body’s cells
and tissues.
Good cholesterol.
Chocolate and cocoa butter contain two main saturated
fats (palmitic and stearic acids) and one
mono-unsaturated fat (oleic acid). Unlike other
saturated fats, stearic acid is a neutral fat and does
not appear to raise bad cholesterol (LDL). Oleic acid
is the same type of fat in olive oil and may actually
raise good cholesterol levels (HDL).
The feel good factor.
Chocolate contains small amounts of a chemical called
phenylethylamine (PEA), which is a mild mood elevator.
It’s the same chemical that our brain produces when
we feel happy or in love. The mild rush we get from
this substance may be why some people say they’re
addicted to chocolate.
Chocolate in moderation.
Most chocolate consumed today is milk chocolate, which
is high in saturated fat, sugar, and calories none of
which qualify as heart-healthy so eat in moderation.A
single bar of dark chocolate contains more than twice
as many antioxidants as a bar of milk chocolate. Dark
chocolate has fewer calories than milk chocolate.Milk
chocolate is much higher in bad saturated fats and
calories simply because it contains milk. Also, it
contains fewer cocoa solids per ounce (and thus fewer
antioxidants). It takes four cacao seeds to make one
ounce of milk chocolate and 12 seeds to make one ounce
of dark chocolate. Although milk chocolate does
contain more calcium.
Minerals
Cocoa and chocolate provide a treasury of minerals.
Often working in conjunction with vitamins, these are
also indispensable for normal physical function. The
most significant of the minerals are:
Calcium: 3 - 40% Mostly found in milk
and white chocolate. Needed for the formation and
maintenance of bones and teeth.Together with vitamin
A, aids coagulation of blood in wounds. Plays a role
in muscle function.
Magnesium: 6 - 60% The greatest
concentrations are found in dark chocolate. Helps
maintain a strong skeletal system.primarily active in
the promotion of memory and brain function and in
preventing depression.
Copper: 0 - 60% Mostly found in dark
chocolate and, to a lesser extent, in milk chocolate.
Probably has a role in countering cardiovascular
disease.
Iron: 2 - 35% Mostly found in dark
chocolate. Active in the transport of oxygen to all
body tissues.
Phosphorus: 25 - 35%Only in milk and
dark chocolate. Involved in the maintenance of a
strong skeletal system. Has a role in the utilization
of energy arising from food.
Zinc: 7 - 17% The highest
concentrations are found in dark chocolate. Important
in the take-up of nutritional elements frommacro-nutrients.
Involved in cell growth and the repair of tissue in
the human body.
Manganese: 0 - 100% The highest
concentrations are found in dark chocolate and, to a
lesser extent, in milk chocolate. Aids the functioning
of the nervous system.
By Chocolate Design U.K.
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