According to nutritionists, dark chocolate is a good ingredient for preventing metabolic diseases, because it can reduce postprandial and fasting blood sugar, blood pressure, atherosclerosis, anti-inflammation, anti-cancer, and anti-dementia.

(The picture is taken from photoAC)

[Health Channel/Comprehensive Report] A sudden drop in temperature may cause vasoconstriction, cause changes in blood pressure, induce cardiovascular and stroke diseases, and even cause sudden death due to myocardial infarction.

In this regard, nutritionist Xu Yuzhen said that dark chocolate is a good food for preventing metabolic diseases, because it can reduce postprandial and fasting blood sugar, blood pressure, congee-like arteriosclerosis, and anti-inflammation, anti-cancer, and anti-dementia. However, although dark chocolate It is relatively low in refined sugar, but still contains fat, so it is not recommended to consume it in excess.

Xu Yuzhen posted on the Facebook fan page "Ivy Nutritionist's Health Classroom" that if chocolate does not add sugar (more than 70% dark chocolate), it will be a good thing to prevent metabolic diseases, because the main raw materials for making chocolate, such as cocoa, contain many Polyphenolic compounds have better antioxidant power than green tea, black tea and red wine.

In addition, there are three main flavonoids, such as proanthocyanidins (about 58%), catechins and flavan-3-ols (about 37%), and anthocyanins (about 4%), which are known to have many effects on the human body. benefit:

Please read on...

●Reduce postprandial and fasting blood sugar:

the reason is to improve insulin sensitivity, inhibit carbohydrate digestion and glucose absorption in the intestine.

●Reduce blood pressure:

Promote the synthesis of nitric oxide (NO), induce relaxation and relaxation of blood vessels, and reduce platelet aggregation to lower blood pressure.

●Reduce atherosclerosis:

Polyphenols have good antioxidant effect, which can reduce the oxidation of low-density cholesterol (LDL) and improve the accumulation of fatty plaque on the blood vessel wall, so as to reduce the probability of coronary heart disease.

Anti-inflammation:

Cocoa polyphenols can reduce the production of many inflammatory factors, such as leukotrienes, interleukin I, etc., and can increase the synthesis of anti-inflammatory substance B-transforming growth factor, so it can give the body many benefits, such as reducing allergic reactions , reduce virus invasion, improve immunity, etc.

●Anti-cancer:

Cocoa polyphenols can reduce DNA damage through anti-oxidation, thereby preventing the generation of cancer cells.

●Prevention of dementia:

Cocoa rich in flavonoids may increase blood flow in the brain, thus preventing dementia in the elderly.

Dark chocolate has the highest polyphenol content

Xu Yuzhen said that not all chocolates have high polyphenol content, and the polyphenol content depends on many factors, including raw material production areas, different processing conditions, and chocolate types, which greatly affect the polyphenol content.

Therefore, eating dark chocolate pieces (above 70%) is better than white chocolate pieces, and even better than chocolate powder, so it is recommended to eat about 40 to 50g of dark chocolate pieces in moderation every day to maintain the body.

In addition, according to a study, because cocoa polyphenols are significantly helpful for smokers' blood pressure and prevention of cardiovascular diseases, but it is still necessary to remind that although dark chocolate is relatively low in refined sugar, it still contains fat, so it is not recommended It is recommended to eat in excess, a small piece per day is enough. It would be even better if you can buy products with labeled polyphenol content.

Chocolate content difference 3 key

1. Differences in origin: Cocoa beans grown in Colombia have the highest polyphenol content, with 3781 mg of polyphenols per 100 mg of cocoa beans.

Venezuelan beans are the lowest with only 996 mg.

2. Chocolate types: dark chocolate (more than 70%) is 578 mg/100 g, which is the highest polyphenol content, milk chocolate is 160 mg/100 g, and white chocolate is only 126 mg/100 g.

3. Differences in processing: Cocoa beans can be divided into unroasted, high-temperature roasted, and ground powder (or crushed beans) during the processing process. The content of polyphenols in the three types: "unroasted" is greater than "high-temperature roasted" is greater than " Grind or crushed beans".

Grinded cocoa beans or cocoa powder will lose a large amount of polyphenolic compounds due to the large area exposed to air, oxygen and sunlight after crushing.

☆Health news will never be missed, click like to follow the fan page.


☆For more important medical news, please go to Liberty Health.com.

keywords

  • blood pressure

  • anticancer

  • Dementia

  • anti-inflammatory

  • dark chocolate

  • healthy diet

  • polyphenols

related news