CACAO TO COCOA TO CHOCOLATE: HEALTHY FOOD?

摘要: Chocolate is derived from cocoa beans - the fruit of cacao tree or Theobroma (the latin term: food gods). Recent published articles demonstrate that quality and quantity antioxidants in chocolate are very high their flavonoids believed to reduce number free radicals body contribute medical problems, such as cardiovascular disease cancer also offer some anti-aging health benefits. Cocoa can lower leukotriene/ prostacyclin ratio shown have beneficial effects on platelets possibly inflammation vessel dilation. They inhibit low-density lipoprotein (LDL) oxidation, raise high-density (HDL) level thrombotic tendency. Their antioxidant catechin content four times tea. help process nitric oxide. flavanols procyanidins inhibitory hemolysis, they attribute a defense against reactive oxygen species (ROS) carcinogenic processes. Also growth polyamine biosynthesis human colonic cells. contain tryptophan anandamide, which lessen anxiety, promote relaxation trigger production endorphins. prevent dental caries may play regulating role function immune system infectious autoimmune diseases. It stimulates lactase enzyme activity. Although caffeine be harmful large dose, contains it small amount comparison coffee Negative childhood hyperactivity migraine well tension headaches controversial. Since theobromine relaxes esophageal sphincter, patients suffering heartburn should avoid it. allergic reactions atopic dermatitis. This article reviews potential benefits disadvantages & suggests flavonoid-rich types when consumed moderation, along with other plant foods, part healthy diet.