The Benefits of Dark Chocolate
‘’ THE BENEFITS OF DARK CHOCOLATE”
Chocolate is one of the most demanded sweet snacks all over the world. It has been traded internationally for centuries. Chocolate is made from beans derived from the cacao tree which is mixed with cocoa butter or plant oils and powdered sugar to produce solid confection. There are varieties of different forms and flavours of chocolate produced from different ingredients. The main types of chocolate are white chocolate, milk chocolate, semisweet chocolate, bittersweet chocolate and unsweetened chocolate. However, dark chocolate is considered most beneficial as it is less unhealthy ingredients added. Thus, dark chocolate is actually good for our health because of its benefits namely rich in antioxidants, it acts as a natural anti-depressant and it lengthens one’s lifespan.
There are many other food containing antioxidant, such as red wine, green tea, pomegranate, blueberries and strawberries. However, chocolate topped all of them. Among so many types of chocolates, dark chocolate contain the most antioxidant. New research published in the open access journal Chemistry Central Journal demonstrates that chocolate is a rich source of antioxidants and contains more polyphenols and flavanols than fruit juice. According to Stibich (2009), dark chocolate is made from cocoa which contains flavanols, a type of flavanoid. Flavanoids are naturally-occurring compounds that occur in plant food. They act as anti-oxidants and help counteract free radicals in the body. Schreiber (2011) highlights that; antioxidants in dark chocolate may keep our life healthy as they promote vasolidation which may consequently lower blood pressure. Besides that, Haynes (2008) found that anti-oxidant diets can also lower the risks of heart attack, stroke, cardiovascular disease, cancer, cholesterol problems, arthritis, asthma and Alzhemier’s.
Additionally, dark chocolate also holds others benefit which it acts as a natural anti-depressant. Dark chocolate
Chocolate is one of the most demanded sweet snacks all over the world. It has been traded internationally for centuries. Chocolate is made from beans derived from the cacao tree which is mixed with cocoa butter or plant oils and powdered sugar to produce solid confection. There are varieties of different forms and flavours of chocolate produced from different ingredients. The main types of chocolate are white chocolate, milk chocolate, semisweet chocolate, bittersweet chocolate and unsweetened chocolate. However, dark chocolate is considered most beneficial as it is less unhealthy ingredients added. Thus, dark chocolate is actually good for our health because of its benefits namely rich in antioxidants, it acts as a natural anti-depressant and it lengthens one’s lifespan.
There are many other food containing antioxidant, such as red wine, green tea, pomegranate, blueberries and strawberries. However, chocolate topped all of them. Among so many types of chocolates, dark chocolate contain the most antioxidant. New research published in the open access journal Chemistry Central Journal demonstrates that chocolate is a rich source of antioxidants and contains more polyphenols and flavanols than fruit juice. According to Stibich (2009), dark chocolate is made from cocoa which contains flavanols, a type of flavanoid. Flavanoids are naturally-occurring compounds that occur in plant food. They act as anti-oxidants and help counteract free radicals in the body. Schreiber (2011) highlights that; antioxidants in dark chocolate may keep our life healthy as they promote vasolidation which may consequently lower blood pressure. Besides that, Haynes (2008) found that anti-oxidant diets can also lower the risks of heart attack, stroke, cardiovascular disease, cancer, cholesterol problems, arthritis, asthma and Alzhemier’s.
Additionally, dark chocolate also holds others benefit which it acts as a natural anti-depressant. Dark chocolate
References: Clark, N. (2008). Health bliss: 50 Revitalizing nature foods and lifestyles choices to promote vibrant health Coveleskie, K. (2004). Bryn Mawr College. Chocolate on the brain. Retrieved July 23, 2012, from http://serendip.brynmawr.edu Found, A. (2010, May 13). Chocolate – a natural antidepressant. Macau Daily Times. Retrieved July 23, 2012, from http://www.macaudailytimes.com.mo/ Haynes, C Rusell, G. (2007). The lighter of dark chocolate: Take it to heart. USA: AuthorHouse Schreiber, J Retrieved July 24, 2012, from http://www.naturalnews.com/index.html Stibich, P.F Retrieved July 23, 2012, from http://www.naturalnews.com/index.html