Chocolate is made from cacao, a plant that is abundant in minerals and antioxidants. Cocoa butter, sugar, milk, and trace amounts of cacao make up commercial milk chocolate. Dark chocolate, on the other hand, contains far more cacao and less sugar than milk chocolate.
We’ll look at some of the health benefits of dark chocolate in this post. We also go over nutrition, hazards, and considerations, as well as how much to eat.
Flavanols and polyphenols, two antioxidant-rich chemicals found in dark chocolate, are among them. Antioxidants prevent oxidative stress by neutralising free radicals.
Excessive concentrations of free radicals can cause damage to cells and tissues in the body, which is known as oxidative stress.
Certain components in dark chocolate, such as polyphenols and theobromine, may help to lower low-density lipoprotein (LDL) cholesterol and raise high-density lipoprotein (HDL) cholesterol levels in the body. LDL cholesterol is referred to as “bad cholesterol” by doctors, whereas HDL cholesterol is referred to as “good cholesterol” by them.
Dark chocolate contains flavanols, which help the body produce nitric oxide. Blood arteries dilate or widen as a result of nitric oxide, which improves blood flow and decreases blood pressure.
Risk of heart disease
Dark chocolate consumption on a regular basis may assist to lower a person’s risk of getting heart disease. Flavanols, one of the substances found in dark chocolate, alter two major risk factors for heart disease: high blood pressure and high cholesterol.
Insulin resistance is a condition in which the body’s cells cease to respond to the hormone insulin. Insulin resistance can result in unusually high blood glucose levels, which can progress to type 2 diabetes and prediabetes.
Dark chocolate consumption may improve brain function and aid in the prevention of neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease.
So eat dark chocolate once in a while!