This is just as well, as chocolate is highly seductive. Even the smell of it slows brain waves, inducing a sense of calmness. It is thought that chocolate causes the brain to release endorphins, the natural opiates that are our pleasure chemicals, and a compound in chocolate, phenylethylamine (PEA), is supposed to stimulate the same reaction in the body as falling in love.
In people prone to migraines, amine compounds in chocolate can trigger attacks, as sufferers have low levels of an enzyme, phenol-suphotransferase, to process them. Yet because cocoa reduces blood platelet adhesion, which can lead to headaches, it may be beneficial for other people.
Chocolate and cocoa do not cause obesity. It is the quantity of foods eaten, combined with the level of physical activity and underlying genetics, which determine whether a person will gain weight.
According with the published information this year by the American Association for the Advancement of Science (AAAS) cocoa can be beneficial for the heart especially for the “Polifenoles” substance presented in the cacao.
In a recent study published by the International Cocoa Organization, publish that the polifenol is able to diminish the effects of active oxygen (radical free), which cause premature aging and even cancer, in addition the cacao butter contains 17% of fiber, compound almost in its totality by lignina, substance that helps to diminish the sanguineous pressure and the cholesterol levels.
Polifenoles are compounds which can be found in a natural form in many foods of vegetal origin and they have beneficial effects on the cardiovascular system and the immunological system, as well as in the prevention of the cancer. Now, Investigators of recognized Universities have carried out a studies on the cacao and they had demonstrated that the soluble ones of cacao are rich in polifenoles.
The flavonoides - a sub-group of polifenoles presented in the Cocoa - helps to reduce the formation of clots and plate in the arteries. According to the British investigators, the chocolate consumption increases the antirust capacity of the organism and the modulation of certain aspects that affect the blood vessels.
The studies, in addition, has identified for the first time the presence of quercetina in the cacao, one of polifenoles with greater antirust activity. It has been demonstrated, in laboratory studies, that this element has a high anti-tumoral activity.
It has been demonstrated that the cocoa product increase the good cholesterol indices, which reduces the cardiac complications in a 20%. The cacao also contains antirust in levels superior to the green tea, the crust of the bread, the strawberries or garlic, which may help to prevent the cancer. According with the studies, the preventive quality can be measured by the color of the chocolate: when it is darker it is more antirust.
The chocolate has many advantages but also it is certain that he is rich in simple fats and sugars, so remembers everything with moderation and this form is more enjoyed.
