Chocolate, Bad or Good?
In answering a question that chocolate is just junk food, we must know the properties of chocolate first. Savor chocolate that includes:
1. chocolate was nutritious to make age a person becomes longer.
2. Preventing the risk of coronary heart disease and cancer.
3. Prevent premature aging that can occur due to pollution or radiation.
4. Can make people calm and make the feeling of being happy.
5. Lowering blood pressure.
6. Recent research suggests that cocoa may also have benefits for treating stroke.
Once we know the properties of chocolate, chocolate was very beneficial for health. The question now is what is contained in chocolate making chocolate can be beneficial for health? I will try to give a little review on the basis of the data that I get. It's good we also know the composition contained in chocolate.
The following composition contained in chocolate:
1. Stearic acid (35%) and palmitic acid (25%).
2. Oleat acid (35%) and linolenic acid (3%).
3. Sugar (sucrose).
4. Theobromine.
5. Polyphenols.
6. Phenyletylamine
7. Catechin.
An epidemiological study has been conducted at Harvard University students who enrolled between the years 1916-1950. By using a food frequency questionnaire collected information about the habits of eating candy or chocolate at Harvard University students. By controlling the physical activity undertaken, smoking, and eating habits found that those who love to eat candy / chocolate age older than one year are not eating. Allegedly phenol antioxidants contained in chocolate is the reason why they can outlive. Chocolate contains polyphenols in high enough quantities and can act as antioxidants. Phenolik compounds can reduce the risk of heart disease by preventing oxidation and deposition of fatty compounds in blood in blood vessels and damage the Low Density Lipoprotein Lipid (bad fats). Phenol is also found in red wine that is well known as the drink is good for heart health. Brown has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and improve immune function, which can prevent the risk of coronary heart disease and kanker.Lemak in chocolate, often called cocoa butter, mostly composed of saturated fat (60%), especially stearic. But the brown fat is a vegetable fat which does not contain cholesterol. High stearate content of the chocolate is suppose to be the reason why brown fat is not as bad as animal fat. Has long been known that stearic acid is a neutral fat that will not trigger blood cholesterol. Why? Stearate was slowly digested by our bodies and also absorbed less. One third of fat contained in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid is also predominantly found in olive oil. Epidemiological studies in Mediterranean populations who consume lots of olive oil is oleic acid oleic concluded positive effect for health jantung.Selain, the University of California researchers also found that flavan-3-ols, compounds found in chocolate may reduce risk of cardiovascular disease.
Wait for the posting of my next ... I requested comments from friends are all yes.
1. chocolate was nutritious to make age a person becomes longer.
2. Preventing the risk of coronary heart disease and cancer.
3. Prevent premature aging that can occur due to pollution or radiation.
4. Can make people calm and make the feeling of being happy.
5. Lowering blood pressure.
6. Recent research suggests that cocoa may also have benefits for treating stroke.
Once we know the properties of chocolate, chocolate was very beneficial for health. The question now is what is contained in chocolate making chocolate can be beneficial for health? I will try to give a little review on the basis of the data that I get. It's good we also know the composition contained in chocolate.
The following composition contained in chocolate:
1. Stearic acid (35%) and palmitic acid (25%).
2. Oleat acid (35%) and linolenic acid (3%).
3. Sugar (sucrose).
4. Theobromine.
5. Polyphenols.
6. Phenyletylamine
7. Catechin.
An epidemiological study has been conducted at Harvard University students who enrolled between the years 1916-1950. By using a food frequency questionnaire collected information about the habits of eating candy or chocolate at Harvard University students. By controlling the physical activity undertaken, smoking, and eating habits found that those who love to eat candy / chocolate age older than one year are not eating. Allegedly phenol antioxidants contained in chocolate is the reason why they can outlive. Chocolate contains polyphenols in high enough quantities and can act as antioxidants. Phenolik compounds can reduce the risk of heart disease by preventing oxidation and deposition of fatty compounds in blood in blood vessels and damage the Low Density Lipoprotein Lipid (bad fats). Phenol is also found in red wine that is well known as the drink is good for heart health. Brown has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and improve immune function, which can prevent the risk of coronary heart disease and kanker.Lemak in chocolate, often called cocoa butter, mostly composed of saturated fat (60%), especially stearic. But the brown fat is a vegetable fat which does not contain cholesterol. High stearate content of the chocolate is suppose to be the reason why brown fat is not as bad as animal fat. Has long been known that stearic acid is a neutral fat that will not trigger blood cholesterol. Why? Stearate was slowly digested by our bodies and also absorbed less. One third of fat contained in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid is also predominantly found in olive oil. Epidemiological studies in Mediterranean populations who consume lots of olive oil is oleic acid oleic concluded positive effect for health jantung.Selain, the University of California researchers also found that flavan-3-ols, compounds found in chocolate may reduce risk of cardiovascular disease.Wait for the posting of my next ... I requested comments from friends are all yes.
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