OneClickDiet.com - Nutritional benefits of cocoa

This combination of compounds active for our brain confers to chocolate its reputation of antidepressant food.

In addition to its antidepressant and brain stimulant effects, cocoa also has strong antioxidant properties which can be attributed to the presence of polyphenoles, the same antioxidants found in red wine. As a matter of fact, with a staggering 10% content in flavonoids, cocoa tops other antioxidant rich foods for its abundance of polyphenoles. Antioxidants act by blocking reactions of chemical degradation called "oxidations" which are associated to cancers, aging and in general, damages to our genetic material.

So, we have a staggering amount of research stressing the nutritional benefits of cocoa and chocolate. But is all information about chocolate just good news?

There are other factors to consider. To begin with, chocolate has a high fat content. In particular chocolate contains saturated fats. Fats, as we know, can be divided in two categories: fats that are recognized to be unhealthy, such as saturated fat, trans-fat and cholesterol; and fats that are considered to be more beneficial such as mono and polyunsaturated fats.

Some of the saturated fats in chocolate come from cocoa itself, but the great majority of it is added to the chocolate during the manufacturing process. Although cholesterol derives almost exclusively from animal sources, some chocolate products may also contain cholesterol as they are combined with milk.

Saturated fats are added to processed cocoa to provide the solid consistency and reach the desired melting point. For a certain number of years, several brands prepared chocolate using hydrogenated fat; a vegetable oil which has been chemically altered to be solid. The use of this fat was justified to increase the shelf stability of the product. This form of fat, also known as trans-fat, is known to have no nutritional value (it is often referred as "empty calories"), and it is linked to clogging of arteries and other circulatory problems. Fortunately, over the years, several brands have stopped using hydrogenated fats in the preparation of chocolate, opting instead for the relatively healthier cocoa butter, a fat derived from processing cocoa itself.

next>

last>>

Good for the brain, easy on the palate

The nutritional benefits of eating cocoa

For a good majority of people, a craving for sweets means only one thing…chocolate! This has been true for centuries. Not surprisingly, the biological name of the tree that produces the precious seeds from which cocoa is extracted is called Theobroma cacao, which translated from Greek literally means "food of the gods". In addition to the intriguing bitter-sweet taste combination, chocolate melts at a temperature few degrees below our body temperature, which contributes to its palatability.

The culinary qualities of chocolate come with great nutritional value as well. It has been known for a long time that cocoa contains hundreds of chemicals among which there are compounds suggested to stimulate the brain with antidepressant and anti-pain properties.

The most common ingredient, from which cocoa takes its name, is theobromine, which is abundant in cocoa in amounts up to 3% (1g of pure cocoa delivers an average of 20mg of theobromine). Theobromine is chemically very similar to caffeine, and is known to have pharmacological stimulating properties for the central nervous system, it acts as vasodilator and heart stimulant, and it has diuretic properties. In spite of its similarity to caffeine, theobromine has a weaker effect, and it is less addictive. Recent studies also suggest that theobromine could be used as anticancer agent and cough-reducing drug.

A second psychoactive compound present in cocoa is phenylethylamine, an alkaloid similar to dopamine and epinephrine produced in the body. This class of compounds is known to have antidepressant and stimulant effects. The interesting effect of phenylethylamine is its ability to stimulate alertness.

In addition to theobromine and phenethylamine, cocoa also contains traces of anandamide, frequently called the "bliss molecule". This chemical belongs to the family of cannabinoids: the active compounds in marijuana (Cannabis sativa). Anandamide binds cannabinoid receptors mimicking the activity of this drug. Although the amount of this neurotransmitter in cocoa is too low to exert a feasible effect, studies suggest that other chemicals in cocoa reduce the degradation of anandamide prolonging its effect.

Your diet customized with one click!

One

Click

Diet

One

Click

Diet

Email a friend

No part of this web-site can be reproduced without permission

Disclaimer: The information provided on this site is for informational purposes only and is not a substitute for medical or nutritional advice, or treatment for any medical conditions. You should consult a healthcare professional or nutritionist before starting any diet, exercise or supplementation program, or if you have or suspect you might have a health problem. Actual results from nutritional plans and diets as well as exercise activities usually vary among individuals. The products and the claims made about specific products on or through this site have not been evaluated by the United States Food and Drug Administration (US F.D.A.) and are not intended to diagnose, treat, cure or prevent any disease. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Please view our full "Terms Of Use" for more information and the terms and conditions governing your use of this site.

Home

About