Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Attention chocolate lovers: More evidence your favorite treat is good for the heart

31.01.2003


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
Further information:
http://www.eatright.org

More articles from Health and Medicine:

nachricht Spanish scientists create a 3-D bioprinter to print human skin
24.01.2017 | Carlos III University of Madrid

nachricht Tracking movement of immune cells identifies key first steps in inflammatory arthritis
23.01.2017 | Massachusetts General Hospital

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Scientists spin artificial silk from whey protein

X-ray study throws light on key process for production

A Swedish-German team of researchers has cleared up a key process for the artificial production of silk. With the help of the intense X-rays from DESY's...

Im Focus: Quantum optical sensor for the first time tested in space – with a laser system from Berlin

For the first time ever, a cloud of ultra-cold atoms has been successfully created in space on board of a sounding rocket. The MAIUS mission demonstrates that quantum optical sensors can be operated even in harsh environments like space – a prerequi-site for finding answers to the most challenging questions of fundamental physics and an important innovation driver for everyday applications.

According to Albert Einstein's Equivalence Principle, all bodies are accelerated at the same rate by the Earth's gravity, regardless of their properties. This...

Im Focus: Traffic jam in empty space

New success for Konstanz physicists in studying the quantum vacuum

An important step towards a completely new experimental access to quantum physics has been made at University of Konstanz. The team of scientists headed by...

Im Focus: How gut bacteria can make us ill

HZI researchers decipher infection mechanisms of Yersinia and immune responses of the host

Yersiniae cause severe intestinal infections. Studies using Yersinia pseudotuberculosis as a model organism aim to elucidate the infection mechanisms of these...

Im Focus: Interfacial Superconductivity: Magnetic and superconducting order revealed simultaneously

Researchers from the University of Hamburg in Germany, in collaboration with colleagues from the University of Aarhus in Denmark, have synthesized a new superconducting material by growing a few layers of an antiferromagnetic transition-metal chalcogenide on a bismuth-based topological insulator, both being non-superconducting materials.

While superconductivity and magnetism are generally believed to be mutually exclusive, surprisingly, in this new material, superconducting correlations...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Sustainable Water use in Agriculture in Eastern Europe and Central Asia

19.01.2017 | Event News

12V, 48V, high-voltage – trends in E/E automotive architecture

10.01.2017 | Event News

2nd Conference on Non-Textual Information on 10 and 11 May 2017 in Hannover

09.01.2017 | Event News

 
Latest News

Breaking the optical bandwidth record of stable pulsed lasers

24.01.2017 | Physics and Astronomy

Choreographing the microRNA-target dance

24.01.2017 | Life Sciences

Spanish scientists create a 3-D bioprinter to print human skin

24.01.2017 | Health and Medicine

VideoLinks
B2B-VideoLinks
More VideoLinks >>>