Prevent aging, three highs and chronic diseases. Understand what are the effects of chocolate and cocoa at one time

To say that comfort food, the world's number one spiritual food, is definitely not chocolate. As long as you are in a bad mood, you especially want to ask people to order chocolate. Girls also want to eat chocolate before the cycle comes. Why does chocolate have such a magical power?

Everyone knows that chocolate comes from the cocoa, and the academic name of cocoa is Theobroma cacao. The word Theobroma comes from the Greek gods theo and food broma, which means "the food of God", and cacao is why we call it Cocoa. As for why Cocoa has written cocoa? The reason for this is that the Europeans used to write wrong words in cacao?!

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The history of cocoa consumption has been nearly 3,000 years. In the Aztec Empire, which is the cocoa origin or the nearby Maya Empire, cocoa is a very precious and rare food, especially as a luxury or medicine, and is usually only available to the princes and princes. In addition, cocoa beans can also be used as currency or can be used for tax payment.

Now, cocoa or chocolate made is no longer so rare. It has been promoted to every corner of the world, but it is loved by more people, and exquisite handmade chocolates are still expensive. For the main sources of cocoa, Ivory Coast, Ghana and Indonesia, cocoa are all very important financial incomes in this country. The global annual cocoa soybean production is about 4 million tons, with a market value of up to 10 billion US dollars. After processing into chocolate, the amount is even higher than 100 billion US dollars, so the name of "black gold" is worthy of.

After long-term research in Europe and the United States, cocoa and chocolate are of course charming, but people love to eat cocoa and chocolate for its efficacy. Since ancient times, cocoa or chocolate has aphrodisiac effects. They are also used by women as a secret to fight pain. When they are in a bad mood, people will want to eat chocolate. New research also confirms that cocoa or chocolate has the effects of preventing aging, helping memory, preventing chronic diseases such as the third level.

What is cocoa and how to make chocolate?

Cocoa beans are seeds of cocoa beans. After harvesting the fruit and taking out the cocoa beans from the fruit, they must be processed repeatedly before they can become cocoa beans and be processed continuously to make various cocoa and chocolate products.

Cocoa fermentation

Cocoa beans, the most affecting the odor is the fermentation step. If the cocoa beans are not fermented, they will taste bitter and savory, and they will not taste like cocoa or chocolate that we know. After the cocoa beans are removed from the fruit, the most common method is to wrap the cocoa beans in banana leaves and then stack them in sacks or boxes for fermentation. Because the flesh of cocoa is rich in sugar, it fermentes quickly and produces high temperatures to kill germs to prevent beans from germination. During the fermentation process, the flesh gradually decomposes, producing organic acid or alcohol and other ingredients, which will also be poured into the beans, forming a part of the cocoa flavor. At the same time, some enzymes will also start to act in beans. For example, protein-decomposed enzymes help form some lying amino acids and peptides. The small molecules decomposed by these enzymes also help the cocoa form a complex flavor.

Roasting

Just like coffee, cocoa beans must be roasted and dried to facilitate preservation. The baking time and temperature also determine the flavor of cocoa.

Grinding and processing

Cocoa beans can be transported to various parts of the world for subsequent processing, such as crushing and grinding into cocoa paste, cocoa butter, cocoa mud, cocoa powder and other products, and finally made into various foods or favorite chocolates.

What are the ingredients of cocoa?

The reason why cocoa has a charming flavor is because it is a phytochemical and a variety of ingredients. More than 300 active ingredients have been found in cocoa beans, which far surpasses most other plants. Cocoa contains protein, fat, polyphenols, ketone compounds, cocoa, caffeine, phosphorus, copper, iron, tin, vitamin A, vitamin B6, etc.

Polyphenols

cocoa contains rich polyphenols, and cocoa polyphenols contain molecules such as ermatine, proanthocyanins, anthocyanins, and ylkanols. Polyphenols have high antioxidant properties, so cocoa or dark chocolate can protect cardiovascular, memory, prevent dementia, and protect immune system. Proanthocyanins, especially cocoa polyphenols, are the main source of bitter taste for cocoa. Cocoa alcohol is a molecule that is particularly effective for the skin and can help the circulation of skin microvascular.

Cocoa

Cocoa contains methyl yellow purine species that are rare in the plant world, and methyl yellow purine species contains caffeine and cocoa purine. Cocoa has a refreshing effect, can also protect brain nerves and cardiovascular, and can also promote fat burning, enhance New Chen's thanksgiving, and can also improve mood and fight depression.

Mini quality

Cocoa has a variety of minerals, the richest of which is horn, which is an important factor in the reaction of many enzymes, including protein synthesis and neo-Chemistry. In addition, pneumatics can also fight arrhythmias and relieve blood pressure, and the lack of pneumatics is related to Neochemic syndrome, intraocular impedance and diabetes. In addition, cocoa also contains calcines, coppers and irons, which are trace minerals that are very important to the human body.

More effects of os, what are the effects of os? Why is it called "relieving minerals" to help sleep, relax your body and mind, and improve your sports effects? Are there any side effects in supplementing? What are the natural foods containing ozone?

Amino acid

Cocoa contains rich spermine after fermentation, which can help humans produce nitric oxide. The lack of spermine is related to sexual dysfunction, so maybe this is one of the reasons why cocoa or dark chocolate is used as aphrodisiac..

Cocoa also contains rich tryptophan, which is the precursor of serotonin and melatonin. Serotonin and melatonin are related to maintaining physiological clocks, helping to fall asleep, fighting psychological pressure, and reducing depression.

What are the effects of cocoa or dark chocolate?

Cocoa or chocolate with high purity has many effects. After scientific evidence, it is:

Relieve pressure, fight depression, and improve mood.

Cocoa contains special phenethylamine (PEA) components. Phenethylamine can promote the secretion of serotonin and endorphine, allowing people to feel relaxed and happy, and can also increase sexual desire and create a sense of happiness. Or maybe brainsteak is one of the reasons why many people are almost aware of chocolate.

There have also been studies that drinking high polyphenols may enhance the silence and satisfaction.

In addition, tryptophan in cocoa also helps the formation of serotonin and melatonin, so it can also help fight stress, relax your mood, and help fall asleep.

And vitamin B6 in cocoa is also a necessary factor in the synthesis of melatonin and dopamine.

Help brain health

Students have had some experiences and found that eating chocolate can improve α (alpha) brain waves and δ (delta) brain waves, α Waves are brain waves that people are conscious and focused, while δ Waves are brain waves that people are ventilated when they are relaxed, which is beneficial to people's brain movements.

A study of young adults points out that eating may immediately improve cognitive function and neuroplasticity, because eating cocoa can immediately increase blood flow rate and blood oxygen concentration in the brain.

research points out that cocoa also has the effect of stimulating the mood, improving the brain and helping focus.

Prevention of aging and dementia

research points out that cocoa ketone may help elderly people with mild cognitive impairment maintain cognitive function and reduce the risk of cognitive degeneration and prevent dementia.

There are also Norwegian studies exploring the impact of cognition on keto: chocolate, wine and tea, after intake. The study subjects included 2,031 participants (ages between 70 and 74 years old). It was found that participants who entered these three foods showed significant advantages over uninvested participants in the cognitive test, and their cognitive degeneration was also lower. The effect is most obvious when the amount of chocolate is about 10 grams per day.

Preventing the three highs and chronic diseases

Cocoa helps prevent the three highs and other chronic diseases. Studies have pointed out that it may reduce blood pressure, which may be related to the fact that cocoa polyphenols and spermine can help the body produce nitric oxide. Therefore, cocoa has many benefits for cardiovascular health. Its antioxidant strength can prevent dysclerosis and also help prevent middle wind. Cocoa polyphenols are also helpful for blood sugar stability and can improve the sensitivity of intranasia, so it can prevent type 2 diabetes. In addition, experiments have also shown that intake may significantly lower blood lipids and pyrosterols.

Women's health

Women's period inappropriate feelings are related to the lack of dopamine, because dopamine that may be supplemented with the body also contains rich ozone, which can help relieve the period inappropriate. The National Health Administration also said that if you take dark chocolate (about 30 grams) and pair it with a cup of hot milk rich in calcium, the effect will be better.

There are also experiments that eating dark chocolate can significantly reduce pain.

Chocolate also contains rich irons, which can help women replenish iron quality lost due to periods.

In addition, a study on the strength and pressure of edible chocolate for pregnant women found that pregnant women who are more frequently consuming chocolate have a lower pressure value and a better mood at six months.

Healthy kidney

Cocoa contains rich lignin, which is an excellent dietary fiber. It also exists in sesame, and sesame is derived from lignin. Cocoa beans contain more than 30% lignin, and lignin, a dietary fiber, can help the growth of probiotics in the kidneys, prevent constipation, help tract peristalsis, and can also help eliminate calcisterol.

Skin Health

Studies have proved that cocoa oxalanone has good antioxidant properties, so it can resist the damage of free radicals produced by ultraviolet light to the dermis. At the same time, cocoa oxalanone has also been verified and can help increase the flow rate of microvascular on the bottom of the skin. There are even studies that applying cocoa polyphenols on topical smear can also help improve the skin's elasticity and increase the content of gelatin and elasticity. The above effects can help skin aging and produce fine lines or navels.

Notes on cocoa or chocolate

When choosing cocoa or chocolate, it is best to choose sugar-free or low-sugar cocoa or dark chocolate to avoid excessive heat. Sugar will also cause inflammation in the body, which will prevent the body from getting inflammation. The anti-inflammatory benefits of cocoa. There are also some things to note.

Cocoa butter and cocoa substitute lipid

Because the melting point of the cocoa butter is close to the human body temperature, it melts in the mouth, so it is very expensive and has a wide range of uses. Therefore, many chocolate-flavored desserts are replaced by other vegetable oils with similar melting points but much cheaper prices, such as palm oil. These fats taste like cocoa butter melts in the mouth, which feels harder, and are fatty acids. If you take them, it is a burden on the cardiovascular system.

White Chocolate

White Chocolate only has cocoa butter and milk or sugar, and does not contain cocoa polyphenols. Therefore, its antioxidant power is much weaker than dark chocolate, and it has a high sugar content, which is relatively unhealthy.

The new regulations on chocolate naming are that chocolate must reach a certain content

Previously, there were many chocolate products on the market, and a large amount of palm oil or sugar was added, resulting in the chocolate content being actually not high. In order to avoid confusion among consumers, the Food and Drug Administration has continuously revised the new regulations on chocolate naming.

Chocolate is made from cocoa products as raw materials, and can be made with sugar, dairy products or food additives, and is made of solid-shaped dark chocolate, milk chocolate and white chocolate without the inner bag..

The name of chocolate should be marked according to the following regulations:

The product name labeled "dark chocolate" should be made of cocoa butter mixed with cocoa powder and cocoa paste, and its total cocoa solid content is at least 35%, cocoa butter at least 18%, and non-fat cocoa solid content at least 14%.

product name labeled "white chocolate", it should be made of cocoa butter and milk powder as raw materials, and its cocoa butter content is at least 20% and milk solids are at least 14%.

Product name labeled "milk chocolate" should be made of cocoa butter and milk powder mixed with cocoa powder and cocoa paste as raw materials, and its total cocoa solid content is at least 25%, non-fat cocoa solid content is at least 5%, and milk solid content is at least 12%.

For those marked with "chocolate", their raw materials and content shall be limited to the previous three models.

If the amount of vegetable oil is added to replace cocoa butter, the amount of the product is not more than five percent of the total weight of the product: the label "Add vegetable oil to cocoa butter" or the equivalent should be marked near the product name.

The chocolate content of cubes is at least 25% and should be marked as "cubes" or "processed" or equivalent before the product name.

Chocolate sauce or chocolate candy, the total cocoa solid content is at least five percent or cocoa butter is at least two percent.

Products with added vegetable oil exceeding 5% of the total weight of the product shall not be named "chocolate".

Original source: Wei'en's food and farming life