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Nutrition experts point out that high-quality chocolate is a healthy food that is good for cardiovascular health. It can be an ideal energy supplement and bring you a good mood.
Dr. Chang Cuiqing, Institute of Sports Medicine, Peking University Third Hospital, said that chocolate contains calcium, phosphorus, magnesium, iron, zinc, copper and other minerals beneficial to the human body. The polyphenols known as flavonoids are the core health ingredients in chocolate. Polyphenols have antioxidant properties. It can inhibit LDL cholesterol oxidation (LDL cholesterol, "bad cholesterol" is the "impurity" of blood, can cause diseases such as arteriosclerosis, coronary heart disease and myocardial infarction.) Oxidative damage is caused by many chronic diseases, such as cardiovascular disease, cancer And an important reason for aging. The antioxidant properties of polyphenols can prevent these chronic diseases. The latest research shows that dark chocolate can also significantly improve the vascular endothelial function, and vascular endothelial injury and dysfunction is the initial step in the development of atherosclerosis.
Polyphenols are compounds found in plant foods that have potential for health promoting effects. It is found in some common plant foods such as cocoa beans, tea, soybeans, red wine, vegetables and fruits. The ingredient that gives chocolate its unique charm is cocoa beans. Polyphenols are particularly high in cocoa beans compared to other foods. Polyphenols in chocolate can also prolong the duration of other antioxidants in the human body, such as vitamin E and vitamin C, and can promote vasodilation, reduce inflammation, and reduce blood clot formation, thus preventing cardiovascular disease.
Dr. Chang Cuiqing said that the fat in chocolate is mainly derived from cocoa butter. Cocoa butter contains stearic acid, monounsaturated fatty acids, namely oleic acid and polyunsaturated fatty acids. The ratio of various fatty acids makes the effect of chocolate on blood lipids neutral (ie no increase or decrease; no change in lipids). At the same time, due to the rich nutrients and fatty acid content of chocolate, chocolate becomes a hypoglycemic food. Chocolate has a glycemic index of only 49. It is slowly released in the body and does not cause large fluctuations or changes in blood sugar.
Consumers buying chocolate should go to regular shops, such as supermarkets, chain stores, and other retail outlets. Choosing chocolate first depends on the packaging, the appearance of the product is not deformed, keeping the original shape of the chocolate; secondly, the logo on the packaging is to be read, the normal logo will mark the nutrient composition, ingredient list, production date and shelf life of the product; the next step is to look at The inner quality of chocolate. For example, after opening the package, see if there is any brightness in the product. After the entrance, the chocolate can not be melted immediately. When eating, there is no cocoa flavor and there is no bad smell.
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