The Ingredients : Chocolate ( part2 )

In this part would like to mention for the benefit and risk from the chocolate itself.
As i mention before chocolate are made from cacao beans. Cacao products stand out for their disease-fighting plant compounds, easily absorbed iron and relaxation-promoting tryptophan. Still, they can be high in calories and sugar in sweet/milk chocolate.

Cacao products such as unsweetened cocoa powder, nibs and dark chocolate are rich sources of minerals. Minimally processed, raw cacao products contain little or no added sugar and are higher in antioxidants than more highly processed products. more darker the chocolate much more nutrient compare to high processed sweet chocolate.

WHAT IS THE BENEFIT FROM THE CHOCOLATE ??

• Improves Heart Health
  A 2015 study found that dark chocolate promotes a healthy heart. The study done by researchers at the Wageningen University in Netherlands found that dark chocolate restores flexibility to the arteries and at the same time, prevents white blood cells from sticking to the walls of the blood vessels. In 2014, another study that was presented at the American Chemical Society (ACS) found that when you eat dark chocolate, the gut bacteria in your stomach ferments it into anti-inflammatory compounds that are good for the heart. A 2015 study published in the Journal Heart, suggests that a substantial amount of chocolate every day can lower cardiovascular disease and stroke risk.

• Regulate blood pressure
  Dark Chocolate (Cacao) is high in magnesium and zinc which are important to maximizing your testosterone levels. It also helps control blood sugar levels, lower LDL (bad cholesterol) and decrease stress. Studies also suggest that eating dark chocolate raises the level of nitric oxide in your body. Nitric oxide is a naturally occurring substance in your body that acts on small receptors in our blood vessels and helps them dilate thereby lowering overall blood pressure. A 2012 Australian study found that people who eat dark chocolate over a short period of time do see a drop in blood pressure by 2 millimeters of mercury.

• Lowers Cholesterol
  Studies show that moderate amounts of dark chocolate can lower LDL which is bad cholesterol and raise HDL which is good cholesterol. This in turn helps reduce the risk of cardiovascular diseases and a stroke. Here's how: LDL builds up along the inside of arteries, forming plaque deposits and narrowing arteries. This condition can lead to a heart attack. So if dark chocolate can reduce LDL, they can eventually reduce the risk of a heart attack.

• Improve Brain performance
  there's a plenty research result for benefit of dark chocolate, published in 2014, indicated that a cocoa extract, called lavado, might reduce or prevent damage to nerve pathways found in patients with Alzheimer's disease. This extract could help slow symptoms such as cognitive decline.
  Another study, published in 2016 in the journal Appetite, suggests eating chocolate at least once weekly could improve cognitive function. Scientists at Harvard Medical School have suggested that drinking two cups of hot chocolate a day could help keep the brain healthy and reduce memory decline in older people.
  It can help you focus, sharpen your memory and protect your brain from ageing. In 2012, researchers at the University of Nottingham found that eating dark chocolate boosts blood flow to some key areas of the brain for a few hours at the least, which directly leads to increase performance in tasks and general alertness. Another 2013 study published in the journal Neurology found that eating dark chocolate daily (in moderate amounts of course) can boost your memory by almost 30% and also up your problem solving skills.

• Rich in Antioxidant
  Cocoa and dark chocolate have a wide variety of powerful antioxidants. In fact, they have way more than most other foods. Dark chocolate is loaded with organic compounds that are biologically active and function as antioxidants. These include polyphenols, flavanoid and catechins, flavonoids in cocoa react as anti-inflammatory, anti-clotting effect that can reduce the risk of diabetes and improving insulin sensitivity. Catechin are natural antioxidants that help prevent cell damage and provide other benefits. These substances can reduce the formation of free radicals in the body, protecting cells and molecules from damage and polyphenols could potentially offer some protection from the development of cancer, heart disease, diabetes, osteoporosis, and neurodegenerative disease

While there's plenty benefit for consuming the chocolate there's also a risk involved from chocolate itself.

Cocoa in larger amounts is POSSIBLY UNSAFE because of the caffeine it contains. Caffeine found in cocoa crosses the placenta producing fetal blood concentrations similar to the mother’s levels. Although controversial, some evidence suggests that high doses of caffeine during pregnancy might be associated with premature delivery, low birth weight, and miscarriage. Some experts advise keeping caffeine consumption below 200 mg per day during pregnancy. Keep in mind that chocolate products provide 2-35 mg caffeine per serving and a cup of hot chocolate provides approximately 10 mg.

• Caffeine is also a concern during breast-feeding. Breast milk concentrations of caffeine are thought to be approximately half the level of caffeine in the mother’s blood. If the mother eats too much chocolate (16 oz per day), the nursing infant may become irritable and have too frequent bowel movements because of the caffeine.
  Anxiety: There is a concern that the caffeine in large amounts of cocoa might make anxiety disorders worse.

• Bleeding disorders: Cocoa can slow blood clotting. Consuming a lot of cocoa might increase the risk of bleeding and bruising in people with bleeding disorders.

• Heart conditions, Cocoa contains caffeine. The caffeine in cocoa might cause irregular heartbeat in some people and should be used cautiously in people with heart conditions.

• Diabetes, Cocoa seems to be able to raise blood sugar levels and might interfere with blood sugar control in people with diabetes.

• Diarrhea. Cocoa contains caffeine. The caffeine in cocoa, especially when taken in large amounts, can worsen diarrhea.

• Gastroesophageal Reflux Disease (GERD), Cocoa seems to hinder the effectiveness of the valve in the food tube (esophagus) that keeps the contents of the stomach from coming back into the food tube or the airway. This could make the symptoms of GERD worse.

• Glaucoma, Cocoa contains caffeine. The caffeine in cocoa increases pressure in the eye and should be used cautiously in people with glaucoma.

• High blood pressure, Cocoa contains caffeine. The caffeine in cocoa might increase blood pressure in people with high blood pressure. However, for people who already consume a lot of caffeine, it might not cause a big increase.

• Irritable bowel syndrome (IBS), Cocoa contains caffeine. The caffeine in cocoa, especially when taken in large amounts, can worsen diarrhea and might worsen symptoms of IBS.

• Migraine headaches, Cocoa might trigger migraines in sensitive people.

• Osteoporosis: Cocoa contains caffeine. The caffeine in cocoa might increase how much calcium is released in the urine. Cocoa should be used cautiously in people with osteoporosis.

• Surgery, Cocoa might interfere with blood sugar control during and after surgical procedures. Stop eating cocoa at least 2 weeks before a scheduled surgery.

• irregular heartbeat (tachyarrhythmia), Cocoa from dark chocolate can increase heart rate. Cocoa products might also make irregular heartbeat worse.

Source Articles and Photos :

http://bit.do/eKs8E (thedailymeal.com)
https://bit.ly/1XsrCKp (finedininglovers.com)
https://bit.ly/2ENNcr9 (itestoterone.com)
https://bit.ly/2oN29C7 (food.ndtv.com)
http://bit.do/eKsAk (medicalnewstoday.com)
http://bit.do/eKsPA (nutritionadvance.com)
http://bit.do/eKsQg (healthline.com)
http://bit.do/eKsWv (webmd.com)
http://bit.do/eKsYB (unisci24.com)