Attention chocolate lovers: More evidence your favorite treat is good for the heart
Just in time for Valentine’s Day, a report published in the February issue of the Journal of the American Dietetic Association says that chocolate is good for your heart.
Researchers at the University of California at Davis reviewed a number of recent studies on chocolate – particularly dark chocolate – and its health benefits. They found that flavan-3-ols, the main flavonoids found in cocoa, are associated with a decreased risk of cardiovascular disease.
“Cocoa contains the same nutrients found in other plant foods, including minerals and specific antioxidants that help ward off diseases such as heart disease,” says registered dietitian and ADA spokesperson Althea Zanecosky. “In addition, oleic acid, a monounsaturated fat also found in olive oil, makes up one-third of the fat in chocolate and has been shown to be beneficial for heart health.
“What’s more, researchers reported that Europeans living in the 17th century praised chocolate for its healing powers. They believed that chocolate ‘comforted the liver, aided in digestion and made one happy and strong,’” Zanecosky says.
“Chocolate was also used for stimulating the kidneys and treating anemia, tuberculosis, fever and gout,” Zanecosky says. “It was also viewed as a way to strengthen the heart and relieve heart pain.”
While many of us would love to stand in the shoes of Lucille Ball working the assembly line at the chocolate factory, nutrition experts advise consuming chocolate in moderate amounts and incorporating a wide range of phytochemical-rich foods including fruits and vegetables, teas and red wines.
Zanecosky offers some tips on how to appreciate fine chocolate:
· “Chocolate is best tasted on an empty stomach. The proper temperature of the chocolate should be between 66 and 77 degrees Fahrenheit. Never put your chocolate in the refrigerator – it will cause the cocoa to separate and form a white ‘bloom.’”
· “If you are trying several different chocolates, always start with the one that has the least cocoa, most likely a milk chocolate – unless it’s white chocolate, which has cacao butter, and no cocoa at all.”
· “When tasting dark chocolate, let the chocolate sit in your mouth for a few seconds to release its
primary flavors and aromas. Then chew it a few times to release the secondary aromas. Let it rest lightly against the roof of your mouth so you experience the full range of flavors. Finally, enjoy the lingering taste in your mouth.”
Bridget McManamon | idw
The most recent press releases about innovation >>>
Die letzten 5 Focus-News des innovations-reports im Überblick:
Ultrafast lasers have introduced new possibilities in engraving ultrafine structures, and scientists are now also investigating how to use them to etch microstructures into thin glass. There are possible applications in analytics (lab on a chip) and especially in electronics and the consumer sector, where great interest has been shown.
This new method was born of a surprising phenomenon: irradiating glass in a particular way with an ultrafast laser has the effect of making the glass up to a...
Terahertz excitation of selected crystal vibrations leads to an effective magnetic field that drives coherent spin motion
Controlling functional properties by light is one of the grand goals in modern condensed matter physics and materials science. A new study now demonstrates how...
Researchers from the Institute for Quantum Computing (IQC) at the University of Waterloo led the development of a new extensible wiring technique capable of controlling superconducting quantum bits, representing a significant step towards to the realization of a scalable quantum computer.
"The quantum socket is a wiring method that uses three-dimensional wires based on spring-loaded pins to address individual qubits," said Jeremy Béjanin, a PhD...
In a paper in Scientific Reports, a research team at Worcester Polytechnic Institute describes a novel light-activated phenomenon that could become the basis for applications as diverse as microscopic robotic grippers and more efficient solar cells.
A research team at Worcester Polytechnic Institute (WPI) has developed a revolutionary, light-activated semiconductor nanocomposite material that can be used...
By forcefully embedding two silicon atoms in a diamond matrix, Sandia researchers have demonstrated for the first time on a single chip all the components needed to create a quantum bridge to link quantum computers together.
"People have already built small quantum computers," says Sandia researcher Ryan Camacho. "Maybe the first useful one won't be a single giant quantum computer...