Chocolate has prepared a lot of media coverage in recent years because it is considered that it may help preserve your cardiovascular system. The thinking being that the cocoa seed is rich in a class of plant nutrients called Flavonoids.
Flavonoids help defend plants from environmental viruses and help fix the damage. They can be found in a kind of food, such as fruits and vegetables. When we eat diets rich in Flavonoids, it seems that we also benefit from this “antioxidant” power.
Antioxidants are considered to help the body’s cells suffer damage caused by free rebels created by normal biological processes, such as breathing and environmental contaminants, like cigarette smoke. If your body doesn’t have sufficient antioxidants to fight the amount of oxidation, free rebels can be broken. For example, an increase in oxidation can produce low-density lipoprotein (LDL), also known as “bad” cholesterol, to form decoration on the artery walls.
Flavanols are the main type of flavonoid seen in cocoa and chocolate. In addition to possessing antioxidant qualities, the study shows that Flavanols have other possible impacts on vascular health, such as reducing blood pressure, increasing blood flow to the brain and heart, and getting blood platelets less sticky and ready to clot.
These plant compounds are not only observed in chocolate. A complete type of food and drinks are rich in flavonols. These include cranberries, peanuts, apples, onions, red wine, and tea.
Are all types of chocolate healthy?
Before you take a chocolate candy bar or a slice of chocolate cake, it is important to know that not all chocolate forms contain high Flavanols.
Cocoa butter is a naturally happening plant fat from cocoa seeds. Cocoa butter doesn’t increase cholesterol, even though it’s high in full fat. Cocoa butter includes 35% Stearic acid, 35% oleic acid, 2% palmitic acid, 3% linoleic acid, and 2% other fat.
Stearic acid is an important full fatty acid because it doesn’t increase cholesterol like other wet fats, often from animal origins. After conversion, Stearic acid is quickly turned to oleic acid, a monounsaturated fat that doesn’t increase cholesterol.
Chocolate is very rich in a type of antioxidant called flavonols. Dark chocolate is more focused on Flavanols than milk chocolate since milk chocolate is “weakened” with milk. Chocolate is rich in Flavanols, plant nutrients that can improve blood flow and lower blood pressure levels. Fildena 100 also helps your body make more of nitric oxide, which can help with erections and many Fildena 150 erectile dysfunction pills. Flavanols from chocolate reduce inflammation, reduce platelet exercise, improve free function, and increase arteries, improving blood flow.
Epicatechin, a type of Flavanols found in high densities in chocolate, can relax blood veins and increase blood pressure.
Production processes and alkalization can change the Flavanols content of chocolate. Mars, Inc. has an established method of processing cocoa seeds to retain the natural levels of Flavanols in their chocolate products. These products are marked with the Cocoapro™ mark.
Hot cocoa includes more antioxidants per container than a similar course of red wine or tea. Hot cocoa issues more antioxidants than what is seen in cold chocolate milk.
Cocoa powder is high in various minerals: calcium, iron, copper, magnesium, and potassium. These minerals, in particular, are useful for stopping and controlling high blood pressure levels. Dark chocolate also includes fiber, which can help lower cholesterol and is more intense in the above minerals and fiber than milk chocolate.
For the most health benefits, buy chocolate that contains 70% or more cocoa and less if any other additives. Caramel, marshmallows, nuts, etc. add more calories and reduce the dark chocolate’s health benefit.
Healthy dark chocolate should only receive the following components: chocolate, cocoa butter, sugar, soy lecithin, and vanilla.
What about all of the fat in chocolate?
You may be shocked to see that chocolate is not as bad for you as once believed. The fat in chocolate comes from cocoa butter. It’s made up of similar amounts of oleic acid, Stearic and palmitic acids. Stearic and palmitic acids are forms of full fat. You may know that full fats are connected to improvements in LDL cholesterol and heart disease risk. That Stearic acid seems to have a drab effect on cholesterol, neither increasing nor lowering it. Although palmitic acid does affect cholesterol levels, it only goes up one-third of the fat calories in chocolate. Still, this doesn’t mean you can eat all the dark chocolate you had like. First, be concerned about the kind of dark chocolate you take: chewy caramel-nut-marshmallow-covered dark chocolate is by no control a heart-healthy food option. Watch out for those other elements that can add lots of excess fat and calories. Second, there is currently no proved portion size of chocolate to help you get the cardiovascular advantages it may offer, and more research is required in this area. Still, we do know that you no longer want to feel guilty if you have a small bit of dark chocolate once in a while.
So, for now, enjoy even portions of chocolate a few times per week, and do not ignore to eat other flavonoid-rich foods like apples, tea, red wine, onions, and cranberries.