Chocolates are one of the most craved food items among every person without age limits. Moreover: chocolate can be considered as a healthier food, because consuming chocolates in moderate levels, is not a harmful thing. Chocolate is a strong package of antioxidants. Main types of chocolates are:
- White chocolate
- Milk chocolate
- Dark chocolate
Usually, chocolates contain very high amount of sugar. Hence: researchers have developed some novel processes, to reduce sugar content, without altering the consistency and structure of standard chocolates. According to one of those processes, long and short chain dietary fibres are extracted from cocoa plant, selected cautiously, and used its natural sweetness.
Researchers have discovered that, the amount of caffeine in chocolate, varies considerably. As chocolates can be a cause for severe headaches, they are not prescribed in high doses for the people, who suffer from migraine and chronic headaches.
Chocolate is made out of cocoa. Cocoa contains a plethora of bioactive components such as:
- Polyphenols
- Flavonoids (Flavonols, Anthocyanin, Procyanidins)
- Non – flavonoids (Stilbenes, Phenolic acid)
- Non – polyphenols (Methylxanthine, Theobromine)
Moreover: cocoa is considered as the mother nature’s richest source of polyphenols and flavonols.
Both flavonoids and flavonols possess a range of cardiovascular – protective properties, antioxidant and antiplatelet effects, immunoregulatory activity and vasorelaxation. The bitterness of the chocolate is due to high levels of flavonols. Researchers have discovered that cocoa is able to decrease LDL and lipoprotein oxidizability, and increase HDL. Long – term consumption of chocolates results an inhibition of atherosclerosis, because of the heart – protective mechanism caused due to lipoprotein – bound antioxidant activity. Researchers have strongly suggested about a neuroprotective effect of cocoa flavonols. Therefore, cocoa flavonols are considered as safeguards against brain – related disorders such as, Alzheimer’s disease, Parkinson disease.
Polyphenol is one of the major components presents in cocoa beans. Polyphenols are powerful antioxidants. Cocoa and chocolate products contain a higher content of polyphenols and have a higher total antioxidant activity than other polyphenol – containing beverages, such as red wine, green tea and black tea. Therefore, researchers mainly focus on polyphenols. Considerable loss of polyphenols in cocoa, during conventional production processes, became a prominent issue. As a solution, researchers have discovered an alternative chocolate – making process called ACTICOATM, to preserve natural polyphenol content.
Among all chocolate varieties, “Dark chocolate” is considered as more beneficial. Dark chocolate is considered as a functional food, due to its anti – diabetic, anti – inflammatory, and anti – microbial properties. Dark chocolates are rich in total phenolic compounds, catechin, caffeine, epicatechin and flavonoids. They offer high intensity of bitterness, acid taste and cocoa flavor. Bioactive components of dark chocolates (polyphenols, flavonoids, procyanidins, theobromines) stimulate immunity of human beings. During the processing of dark chocolates, several nutrients such as polyphenols, flavonoids, flavan 3 ol, ascorbic acid and thiamine losses occur. Therefore; “fortification” is used to enhance total nutrient content. Flavonol – rich dark chocolates have capability to reduce blood pressure and improve insulin sensitivity.
As there are both pros and cons of consuming chocolates, be careful on it. Determine to grab maximum use of chocolates.
References
https://www.dosomething.org/us/facts/11-facts-about-chocolate
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9589144/
Visioli, F., Bernaert, H., Corti, R., Ferri, C., Heptinstall, S., Molinari, E., Poli, A., Serafini, M., Smit, H.J., Vinson, J.A., Violi, F. and Paoletti, R. (2009). Chocolate, Lifestyle, and Health. Critical Reviews in Food Science and Nutrition, 49(4), pp.299–312. doi: https://doi.org/10.1080/10408390802066805
Article by:
Leshini De A. Samarasinghe (2nd year)