Sunday, July 15, 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 foods rich in flavonoids - such as 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 Facebook Facebook logo more chocolate! C. Study only suggests that cocoa flavonoids in improving 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 cautious when consuming too much chocolate because these foods rich in fat, sugar and calories.
Chocolate - Melting Myths


The 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?

Many people enjoy chocolate that can not or will not give up. Social conditioning chocolate has become closely associated with reward or bribe, which usually begins in childhood. Most people believe that chocolate is fattening, causing rashes, acne, tooth decay, headaches, etc. - and yet is highly desirable food.The voice is like 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 very small quantities, if at all.Just this prohibition makes chocolate "sweet evil" and very irresistible.

Irresistibility
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.
In searching for solutions to chocolate and its chemical composition are under scrutiny for some time.Science confirms or rejects a number of myths associated with chocolate, and finds some defense comforted that we can defend their eating chocolate.


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 contains even higher amounts 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 content of the red wine the blood fats.
And if you feel that chocolate gives you "wings", it may be that it just does. According to Dr. Peter Barhamu the University of Bristol, chocolate contains phenylethylamine, which is similar to amphetamines, and as they raise blood pressure and blood glucose levels. It makes us awake and makes you feel good. Many would now ask - and what is wrong with that.

Chocolate - the food that makes us feel good
The combination of sweet flavor and fatty texture 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% in triacylglycerols stearate and palmitate 24-31% and 33-39% oleate. This means that the composition of the cocoa butter is solid at room temperature, but when you eat chocolate, fat absorbs heat from your mouth and melts.
According to one theory, the brain release b-endorphin while eating chocolate. B-endorphin is a peptide which is the leading cause of the pleasurable effects.
Peter Rogers of the Institute of Food Research in Norwich investigating the effects of chocolate on mood.He says it is obvious that chocolate can have a significant impact on mood, raising the general mood and reducing tension. However, many of the heightened sense of guilt fine for that pleasure.
Chocolate contains about 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 larger quantities. 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, it has no direct evidence.
The other ingredients of chocolate, which are mentioned as important were: histamine, serotonin, tryptophan, phenylethylamine, tyramine and magnesium. Many of them are located in larger amounts in other types of food that is even less appealing than chocolate.
Very few scientific studies that examine psihostimulativni effect of these substances after they are taken by mouth in amounts that correspond to the daily intake of chocolate.
After some research, it does not matter what kind of chocolate is already very notion that eating chocolate can satisfy.
Although chocolate is food that people usually have an earnest 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 compounds 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).
Earlier studies in which anandamide was isolated from porcine brain and day mice showed formation of body hypothermia, reduced susceptibility of the brain and reduced mobility - which is very similar to the effects of marijuana.
Possible effects of increased levels of anandamide in the brain's reinforcement effect of chocolate on the senses that could cause the craving for chocolate. Another possibility is that anandamide cooperates with other ingredients of chocolate (such as theobromine and caffeine) to produce a transient feeling of good cheer.
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 dates back to May, the old people from Central America. Mayans first used cocoa fruit trees, which grow in tropical rainforest of the Amazon, for making a tasty beverage called chocolatl. This thick, rich liquid by roasting and grinding cocoa beans are then mixed in water with soy, vanilla and chilli. The Mayans used cocoa beans as currency and gifts for the celebration. And when the rich Maya traders took the fruits of cocoa in Mexico and sold them 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 chocolatl hundreds of years. However, only when the 1528th Don Cortes brought cocoa and chocolate-making equipment in Spain, Europeans have begun to appreciate its value. Spaniards have intermarried Ĩokolatla 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. Cacao tree bears 20-30 pods per year, each containing 30-40 seeds, or beans. When the harvest pods, opened by hand using wooden mallets and the beans are removed. The beans then go through a fermentation process. In West Africa, using the traditional method of "stacks": wet cocoa beans, still surrounded by the pulp, are piled on banana leaves or other plant widespread in the country. The beans are covered with more leaves and left to ferment for 5-6 days. During this time the pulp and astringency of the beans are removed as the pulp is converted into alcohol and sugar liquid that pours out, and chocolate flavor begins to develop.When the fermentation is complete, dry beans and cook (length of cooking depends on whether the final product of the cacao or chocolate). During the steaming beans take on a distinctive aroma and flavor.During this process, occurs about 300 chemical substances, including methylxanthines caffeine and theobromine and phenylethylamine, which is akin to amphetamines.
The beans are then cut and grind into a thick liquid chocolate color known as "mass" and containing a large proportion of cocoa butter. It is hardened by cooling, and forms the base of all chocolate and cocoa products. Cocoa powder is made by extraction of cocoa butter half. Drinking chocolate has added sugar and natural flavorings.


Chocolate improves memory
Milk chocolate is often regarded as "inferior" in comparison to the dark chocolate because the latter contains much more antioxidants. However, recent study shows that milk chocolate boosts 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 of "chocolate" carob.
15 minutes after study participants consumed chocolate, tested their cognitive functions, including memory, reaction time and ability to solve problems.
Verbal and visual memory was significantly better in individuals who consumed chocolate milk than in those 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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