Saturday, June 30, 2012

Chocolate is the food that we feel good

Chocolate can lower blood pressure

Chocolate is not only a tasty treat, but you can lower your blood pressure, according to a new study conducted in the United States.

A study published by the Association of American Heart Association showed that the ingredients of chocolate from a group of flavonoids can help blood cells to do their job easier and perhaps reduce the risk of heart disease. "Previous studies have shown that flavonoid-rich foods - like fruits, vegetables, tea, red wine and chocolate - helps with cardiovascular risk," said study leader Jeffrey Blumberg of Tufts University in Boston. "We are in clinical trials attempting to determine the effect of chocolate on lowering blood pressure in people with hypertension," Blumberg said. "However, we can not recommend ÇJedite more chocolate! Č. Study only suggests that cocoa flavonoids from improved vascular function," said Blumberg. Based on previous research, scientists still can not give specific recommendations on nutritional value of chocolate, and nutritionists warn that one should be careful with excessive consumption of chocolate because that foods rich in fat, sugar and calories.
Chocolate - melt myths

Call of the chocolate is almost universal, but often the pleasure of eating accompanied by feelings of guilt.And the chocolate at the end - evil or pleasure?

For many people enjoy chocolate that can not or do not want to give up. Social conditioning chocolate has become closely associated with reward or bribe, which usually begins in childhood. Most people believe that chocolate is thicker, causing rashes, acne, tooth decay, headaches, etc.. - And yet it is highly desirable food. A reputation as an aphrodisiac, and also is associated with feelings of pleasure, antidepressant effect and solution to boredom. And because of the many drawbacks attributed to chocolate (many of them have not yet proven), chocolate lovers are convinced that chocolate should be eaten in small quantities, if at all.It is this prohibition makes chocolate "sweet evil" and very irresistible.

In the western world is widely recognized inability to resist chocolate. Some people say they have a burning need for chocolate, or even that they are dependent on it. Why chocolate is addictive like ability?Chocolate industry, as well as health professionals and consumers want answers to a series of similar questions.
Looking for solutions to chocolate and its chemical composition have been under scrutiny for some time.Science confirms or rejects a number of myths related to chocolate, and finds some comforted defense that can defend their eating chocolate.

The search for answers
Scientists and wine connoisseurs will tell you that red wine is good for you because it contains phenols, which protect against heart disease. The good news is that chocolate contains antioxidants. Scientists have discovered how a "cube" chocolate contains the same amount of phenol as a glass of red wine and chocolate brown sheer to contain even higher stakes than other types.
One theory phenols prevent the oxidation of low density lipoproteins in the "bad" fats that clog coronary arteries and cause heart disease. This is therefore an argument against the claim that alcohol composition of red wine increases blood fats.
And if you feel that chocolate gives you "wings" that may be exactly what it does. According to Dr. Peter Barhamu the University of Bristol, chocolate contains phenylethylamine, which is closely related to amphetamines, as well as those raises blood pressure and blood glucose levels. It makes us alert and makes you feel good. Many would now ask - and what's wrong with that.

Chocolate - the food that we feel good
The combination of sweet taste and fat structure characteristics are why chocolate gives a unique feeling of melting in the mouth. Professor John Harwood (University of Wales College of Cardiff) and his colleagues believe that a high proportion of stearate in cocoa butter is responsible for control and stability of chocolate melting in your mouth. Cocoa butter contains 30-37% stearate in triacylglycerols and 24-31% 33-39% palmitate and oleate. This means that the composition of the cocoa butter is solid at room temperature, but when you eat chocolate, the fat absorbs heat from the mouth and melts.
According to one theory, the brain releases endorphins, while b-eat chocolate. B-endorphin is a peptide which is a leading cause of the pleasurable effects.
Peter Rogers of the Institute of Food Research in Norwich explores the effects of chocolate on mood. He says it is obvious that chocolate can have a significant impact on mood, generally elevating mood and reducing tension. However, many of the heightened sense of guilt fine for the pleasure.
Chocolate contains over 300 known chemical constituents, including methylxanthines theobromine and caffeine. Caffeine is present in very small quantities (800 g of milk chocolate contains caffeine as a cup of coffee). Theobromine is present in much higher amounts. Although theobromine has a weak stimulant effect, it is assumed that in combination with other ingredients contributing to the creation of pleasure and desire for chocolate. However, this is no direct evidence.
The other ingredients of chocolate that are mentioned as important were: histamine, serotonin, tryptophan, phenylethylamine, tyramine and magnesium. Many of them are found in greater amounts in other foods, which in turn is less attractive than chocolate.
Very few scientific studies that examine psihostimulativni effect of these substances after they are taken by mouth in amounts that correspond to a daily intake of chocolate.
After some research, it does not matter what kind of chocolate itself the notion that eating chocolate can satisfy.
Although chocolate is the food that people usually have a burning desire, not so far been found possible links between addiction to chocolate and demonstrable psychoactive ingredient of chocolate.
Scientists in the U.S. believe they have found an explanation for the strong desire for chocolate.
Emmanuelle di Tomaso and his colleagues at the Neurosciences Institute in San Diego, California, believe that chocolate contains pharmacologically active substances on the brain have the same effect as marijuana (Nature, 1996, 382, ​​678).
The researchers found that fat and chocolate contain substances that are chemically and pharmacologically related to the brain lipids anandamide (N-arachidonoylethanolamine-ethanolamine), N-and N-oleoiletanolaminom linoleoylethanolamine (for anandamide comes from ananda, Sanskrit for bliss). These lipids are targeted internal "cannabinoid" system of the brain, mimicking the effect of cannabis directly (by activating cannabinoid receptors) or indirectly (by increasing anandamide levels in the brain).
Previous studies in which anandamide was isolated from pig brain and mouse day showed formation of body hypothermia, decreased responsiveness of the brain and reduced mobility - which is very similar to the effects of the drug.
The possible effect of elevated levels of anandamide in the brain gain effect of chocolate on the senses that could cause a craving for chocolate. Another possibility is that anandamide works with other components of chocolate (such as theobromine and caffeine) to produce a transient feeling of well-being.
Facts us seems overwhelming: we should put aside any feelings of guilt and just enjoy the chocolate. Of course, no exaggeration!

History of Chocolate
Chocolate has a long history that goes back to May, the old people from Central America. The Mayans used the first fruits of cacao trees, which grow in tropical wet forests of the Amazon, for making a tasty beverage called čokolatl. This thick, rich liquid worked cooking and grinding cacao fruit, which are then mixed in water with soy, vanilla and chilli. The Mayans used the cacao fruit, and as a currency and gifts for the celebration. And when the rich Maya traders took the fruits of cocoa in Mexico and sold them the Aztecs, it was there and became a hit. At the time when Christopher Columbus brought news of cocoa and chocolate to Europe during the 15th century, the Aztecs drank čokolatl hundreds of years. However, only when the 1528th Don Cortes brought cocoa beans and equipment for making chocolate in Spain Europeans have begun to appreciate its value. Spaniards have intermarried čokolatla own version, omit the chili pepper and add the cinnamon and sugar. This soon became a fashionable drink the Spanish court. Due to insufficient supply of cocoa, the recipe for chocolate remained a secret for several centuries.

Food of the gods
Cocoa powder and chocolate are made from dried seeds that grow in pods on cocoa tree called Theobroma cacao (the name means "food of the gods"). Cocoa trees originated from the Amazon rainforest and other tropical areas of South and Central America, and now cultivated in many parts of the world. 2030 cocoa tree bears pods per year, each containing 3040 seeds, or peas. When it gets the green beans, opened by hand using a wooden hammer and extracted from them grašci. Grašci then go through a fermentation process. In West Africa, using the traditional method of "stacks": wet cocoa grašci, still wrapped in the pulp from the pods, to lay the banana leaves or other plant widespread in the country. Grašci cover with another sheet and allowed to ferment for 5-6 days. During this time astringencije in pulp and beans are removed as the pulp is converted into alcohol and sugar liquid flowing out of a chocolate flavor starts to develop. When the fermentation is complete, grašci dry and cooked (the length of cooking depends on whether the final product of cocoa or chocolate). During the steaming grašci acquire a distinctive flavor and aroma. During these processes, occurs about 300 chemicals, including methylxanthines caffeine and theobromine and phenylethylamine, which is related to amphetamine.
Grašci is then crushed and milled into a thick liquid chocolate color known as "mass" and containing a large proportion of cocoa butter. It is cooled and hardened, forms the base of all chocolate and cocoa products.Cocoa powder is made by extracting half of the cocoa butter. Chocolate for a drink with added sugar and natural flavorings.

Chocolate improves memory
Milk chocolate is often regarded as "inferior" to the dark chocolate because the latter contains much more antioxidants. However, recently conducted studies showing that milk chocolate stronger brain function, even to a greater extent than does dark chocolate ..
Researchers at Wheeling Jesuit University in West Virginia, tested the effects of various chocolate types on brain function in humans.
Tested the effect of 85 g of milk chocolate, dark chocolate, 85 g and 85 g "chocolate" carob.
15 minutes after study participants consumed chocolate, were tested for their cognitive functions, including memory, reaction time and ability to solve problems.
Verbal and visual memory was significantly better in patients who consume milk chocolate than people who consumed other types of chocolate. Also, consumption of milk and dark chocolate was associated with improved impulse control and reaction time.

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