Chocolate is a raw or processed food produced from the seeds of the tropical Theobroma cacao tree. Cacao has been cultivated for hundreds of years in Mexico, Central and South America. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays.
Even though chocolate is regularly eaten for pleasure, there are potentially many health effects, both negative and positive. Chocolate is rich in phenolics especially flavan-3-ols (catechins) and flavonoids. Dark chocolate's health values are because of its highest percentage of phenolics and flavanoid antioxidants.
1. Cocoa or dark chocolate may positively affect the circulatory system. This is mainly caused by a particular substance present in cocoa called epicatechin. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. It reduces blood pressure, improved blood flow, and anti-clotting effects that may help prevent plaque formation.
2. Limited amounts of dark chocolate appear to help prevent heart disease.
Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. The oxidation of LDL cholesterol is considered a major factor in the promotion of coronary disease. When this waxy substance oxidizes, it tends to stick to artery walls, increasing the risk of a heart attack or stroke.
3. Prevention of premature ageing and cancer.
The study regarding antioxidants report direct correlation in prevention of premature aging and cancer.
4. Many researches found that cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.
5. Brain stimulator.
Chocolate is a mild stimulant mainly due to the presence of theobromine, the primary alkaloid in cocoa solids and chocolate. A specially formulated type of cocoa may be nootropic and delay brain function decline as the people age.
6. Muscle recovery.
Post-exercise consumption of low fat chocolate milk provides equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same amount of calories.
5. Prevention of cough.
As a cough suppressant, theobromine was found to be almost one third more effective than codeine, the leading cough medicine.
7. Antidiarrheal effects.
Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of cocoa.
8. Aphrodisiac.
Romantic lore commonly identifies chocolate as an aphrodisiac. It has been found that methylxanthine, an active biological substance found in chocolate, competes with adenosine, a presynaptic inhibitor modulator, and blocks its receptor that leads to arousal. Phenethylamine, an endogenous alkaloid sometimes described as a 'love chemical' is quickly metabolized by monoamineoxidase-B and does not reach the brain in significant amounts.
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