I am not a fan of placing catchy labels, and the pretentious
name “superfood” is not in my daily lexicon. However, I have to admit that
there are some food items or nutrients, which make the way to each and every my
health related blog, such as Ginger, Marijuana, or Red Wine. This post I would
like to devote to one more famous representative, matching this characteristic.
This is Dark Chocolate.
Happy Food
A number of unscientific studies name chocolate the
number-one craved food in America, so it makes sense that indulging in
chocolate makes for a happy experience. And, as it turns out, there are some
real reasons why that's so. For one, chocolate contains a number of substances
that elevate mood, including fat, sugar, caffeine, phenylethylamine, flavonols,
theobromine, and tryptophan.
Caffeine and theobromine are two naturally occurring
stimulants found in chocolate. Along with sugar and fat, these substances
provide a swift burst of energy and mood-lifting power. Chocolate also contains
the mood-boosting compounds phenylethylamine, tyramine, tryptophan, and magnesium.
While these substances are found in many other foods, even in higher
concentrations, chocolate has an advantage because of its appeal on several
sensory levels: it has a rich, mouth-pleasing texture; an intense taste; and an
appealing aroma. For many of us, just the idea of indulging in chocolate is
enough to elicit a positive emotional response.
In addition to these natural pick-me-ups, when you eat
chocolate, a number of reactions occur, including the release of serotonin in
the brain and mood-elevating endorphins in the body. This heady combination can
result in a temporarily lifted mood and even a fleeting feeling of euphoria,
which may explain why some people turn to chocolate when they're feeling blue.
Finally, cocoa is a natural source of antioxidant
flavonoids, which increase blood flow (and thus oxygenation) in the brain, and
which may contribute to better brain function.
Food of Gods
Cocoa, the seed of the cocoa tree was cultivated over 3000
years ago by the original inhabitants of Central America and Northern South
America. The cocoa beans contain different types of physiologically active
compounds, among others monomeric flavanols (epicatechin and catechin) and
oligomeric procyanidins.
In America, of the many agricultural wonders produced, a few
ultimately proved as popular as chocolate. In the Aztec’s Nahunta language,
xocoate or cacahuate means “bitter water”. Cacao is also used today to
designate the well known hot drink made from chocolate powder. The plant’s
botanical name, Theobroma cacao, literally means “food of the gods.” No wonder
there are so many devotees; chocolate is the star of functional foods. Eat like
God, you need it.
Anti-cancer Properties
Based on the knowledge acquired thus far, it would seem
reasonable to suggest inhibition of the several phases of the complex processes
leading to cancer, as a function of quantitative intake of antioxidants,
including those from cocoa and chocolates. So far there are around 35 cancer
research articles on chocolate. Most of them show the anti-inflammation effect,
but a few also talk of the apoptosis and anti-angiogenesis effect. Among
cancers, where the preventative effect has been observed are:
·
Prostate cancer
·
Breast cancer
·
Colon cancer
·
Liver cancer
·
Lung cancer
·
Pancreas cancer
The defense mechanism is not absolutely clear, but
scientists suggest that Cocoa and dark chocolate are rich in flavonoids and
antioxidants, chemical compounds that help protect against the harmful products
of oxygen reactions (known as “free radicals”) in body tissues. These free
radicals have been linked to the development of heart disease and some cancers.
For example, it was confirmed that epicatechins in cocoa may
help prevent pancreatic cancer, according to a study published in the October
2012 issue of the "International Journal of Cancer." In the
tissue-culture study, cocoa epicatechins slowed the growth of pancreatic cancer
cells. In a laboratory animal arm of the study, doses of 25 milligrams per
kilogram of body weight inhibited tumor growth. Researchers of a study
published in the December 2011 issue of the journal "Molecular Nutrition
and Food Research" observed a protective effect of cocoa against colon
cancer. In the laboratory animal study, a coca-rich diet helped prevent colon
cancer by decreasing oxidative stress and promoting early death of cancer
cells.
Other Health Benefits
Besides mood elevation antidepressant properties and cancer
prevention capabilities, dark chocolate has other multiple health benefits, and
among them:
1. Prevents heart disease. Flavanols,
antioxidant substances in dark chocolates prevents the chance of heart attack
and completely protects the heart valves from the cholesterol deposit and
increases blood flow.
2. Lower bad cholesterol. Daily intake of flavonoids from
chocolate found that their LDL-cholesterol levels dropped, their blood vessels
relaxed, and blood-clotting tendencies were diminished.
3. Elevate good cholesterol. Dark chocolate contains oleic acid, the
same fatty acid found in olive oil, which increases levels of high-density
lipoprotein, or HDL, the good form of cholesterol.
4.
Protects
our skin. Flavonoids, will absorb UV rays, and helps to protect and
increase blood flow to the skin. It improves skin’s hydration and complexion.
5.
Sugar
levels regulation. When the blood sugar level rises, Insulin is
released by pancreas to do the job of escorting the blood glucose into the
cells. Repeated release of insulin due to too much sugary food causes the cells
to resist the insulin from doing its job.
6.
Stops
the food cravings. Dark chocolate helps in reducing weight by stopping
one’s inclination towards over-eating.
7.
Anti-aging.
An anti-oxidant rich food prevents cell damage, and protects from all
types of cancer. These anti-oxidant rich dark chocolate prevents anti-aging
too.
8.
Hardens
tooth enamel. Dark chocolate contains theobromine, which hardens tooth
enamel. It also prevents the cavities causing tooth decay.
9. Lowers blood pressure. Flavanols in
dark chocolates lowers the blood pressure level. Researchers proven that dark
chocolates help in leveling the pressure of blood. It is good for both low
pressure and high pressure patients.
10.
Source
of Vitamins and Minerals. Dark
chocolate contains a number of vitamins and minerals that can support your
health. Among them there are some of the following vitamins and minerals in
high concentrations: Potassium, Copper, Magnesium, and Iron. The copper and
potassium in dark chocolate help prevent against stroke and cardiovascular
ailments. The iron in chocolate protects against iron deficiency anemia, and
the magnesium in chocolate helps prevent type 2 diabetes, high blood pressure
and heart disease.
Dosage
Not all chocolate is created equal, though. For the best
health and happiness benefits, go for good-quality dark chocolate with a cocoa
level of 70 percent or higher. The more cocoa it contains, the higher the
levels of healthy compounds, so the darker the chocolate, the better it is for
you. Avoid mixing chocolate with milk because that will stop the apoptosis
effect and will nullify cancer protection. Suggested Quantity: 40 g/day.
Sources and Additional
Information:
