In recent years, there have been various recipients of chocolate gifts, such as giving gratitude to family members, friends, and those who are indebted to us, as well as those who have thoughts and lovers. I think I had more chances to eat chocolate than usual. It is loved by a wide range of generations, from children to adults, and recently there has been increasing interest in products that are clearly labeled as “high cacao.” Cacao Polyphenol
Featured functional ingredientChocolates a domicilio is a food made by fermenting and roasting cacao beans and mashing it, and then mixing sugar, fats and oils (cocoa butter, which is the fat and oil component of cacao beans), milk, and spices. “Cacao polyphenol” is one of the typical functional ingredients contained in chocolate.
What is Cacao Polyphenol?
It is a general term for polyphenols contained in cacao beans, and mainly consists of catechins, epicatechins, and procyanidins. It is the astringent ingredient of chocolate and the secret of the deliciousness of chocolate. Polyphenols have strong antioxidant power and are said to have the function of removing active oxygen in the body, which is one of the causes of aging and various diseases.
How Much Should I Take?
Cocoa polyphenols are abundant in high cocoa chocolates that contain more than 70% cocoa. However, because it uses a lot of cacao, it has more fat and energy than ordinary chocolate, so taking too much can lead to obesity and weight gain. According to the Japanese Food Guide Spinning Top by the Ministry of Health, Labor and Welfare and the Ministry of Agriculture, Forestry and Fisheries, the standard amount of confectionery and luxury items is about 200 kcal per day. For chocolate with 70% or more cacao, 30g (about half the size of chocolate bar) is about 180kcal. It depends on the type, so please refer to the nutrition facts label. I want to enjoy it well within the standard amount.
Five health benefits of eating chocolate (but a few or small bars) as part of a nutritionally balanced diet.
Get Energized:
The taste, aroma, and texture of chocolate stimulate the parts of the brain where pleasure is obtained. It also contains tryptophan, an essential amino acid that stimulates the production of serotonin, which has a natural antidepressant effect in the brain. Some experts point out that the feeling of exhilaration when eating chocolate is similar to the mood when you fall in love!
Improve Your Heart Health:
Eating chocolate lowers blood pressure, makes blood smoother (which reduces the risk of stroke), and has anti-inflammatory effects. Seitanna explains that the reason for this effect is that chocolate is rich in chemicals called flavonoids. “Flavonoids are also thought to help increase nitric oxide in the body, which may dilate and loosen blood vessels, which may help lower blood pressure.”
Protect the Arteries:
Flavonoids stop the oxidation of LDL (bad) cholesterol, which prevents arteries from becoming clogged. In addition, flavonoids seem to contain 50% or more of a rare type of saturated fat called stearic acid, which is also contained in cocoa butter. This ingredient does not raise bad cholesterol levels and may raise good cholesterol, which has a protective effect.
Quiet Cough:
Studies have shown that theobromine, a chemical found in chocolate, acts on the central nervous system, which transmits messages from the central nervous system to the brain, to relieve coughing.
Benefits to the Brain:
Epicatechin, a chemical found in cocoa and green tea, protects the brain from plaques formed by the sticky amyloid β protein that causes Alzheimer’s disease.