Post by lynn on Nov 19, 2005 11:25:51 GMT 10
Scientists are finding that chocolate—or, more specifically, cocoa
powder made from ground, defatted cocoa beans—contains compounds that have the potential to protect against heart disease, stroke, cancer and diabetes.
Cocoa beans contain substantial amounts of antioxidants, dietary
substances that mop up free radicals. (The cell damage they cause can
lead to cancer-triggering mutations or blood-vessel scarring that
accelerates heart problems.) Disease-fighting antioxidants are also
present in blueberries, kale, spinach, tea, red wine and grape juice.
But chocolate is a particularly potent source; ounce for ounce, dark
chocolate has five times as many antioxidants as blueberries.
Food scientists are no longer shy about praising chocolate, and not
just as a dip for strawberries. Several studies have demonstrated
that antioxidants in chocolate—known as flavonols—help lower levels
of "bad" LDL cholesterol while boosting "good" HDL cholesterol.
Flavonols seem to ease inflammation, opening blood vessels and
improving blood flow.
These antioxidants can prevent platelets from adhering to the lining
of blood vessels, inhibit blood clotting and help prevent plaque
formation in the arteries, explains Carl L. Keen, Ph.D., chairman of
the nutrition department at the University of California, Davis. "The
science is compelling. I think it's a good idea to include flavonol-
rich foods such as chocolate in your diet," Keen says.
And like a quality bar of Valrhona, the research keeps getting
better. A recent Italian study confirmed that dark chocolate can
decrease blood pressure; it also revealed that the dark stuff may
help prevent type 2 diabetes by encouraging hormones to transport
sugar from the blood into cells for fuel.
In another study, published in March, soccer players in Argentina who
ate 3.7 ounces of milk chocolate every day for 2 weeks had improved
markers of cardiovascular health, including lower blood pressure, LDL
cholesterol, and total cholesterol than soccer players who ate white
chocolate (which contains few flavonols).
In April, Georgetown University researchers reported that when human breast cancer cells were treated with pentamer—yet another
antioxidant found in cocoa—it interrupted the rapid growth that can
lead to tumors. It's too early to tell whether pentamer would act the
same way in the body as it behaves in a test tube, but if it does, it
could have potential as a cancer treatment.
Before you blow next month's grocery budget at Godiva, just remember that the stuff is high in calories. (and sugar!)
To get the biggest health (and flavor) bang for your buck, you really
have to eat the right kind. Happily, the government has been on the
job to determine which chocolate is the best. A recent study by the
USDA's Agricultural Research Service revealed the antioxidant content
in various types, and in April, results were presented at a major
science conference. The research revealed that the more cocoa powder the chocolate contains, the more antioxidants you're getting.
"Good-quality chocolate should begin to melt when you put it on your
tongue, giving a velvety mouth feel," Bloom says. "Don't be in a
hurry. If you savor it, you'll be satisfied with a smaller amount."
When shopping for dark chocolate, check the label for the percentage
of chocolate liquor (manufacturers are not required to list the
percentage of cocoa, but several have begun to do so in response to
consumer interest); the more chocolate liquor it contains, the more
flavonols. About 70% is a good amount--that's roughly what you'd find
in a bittersweet dark bar; semisweet contains around 60%."
articles.health.msn.com/id/100110837/site/100000000/
Haven't we women known this for years??!!
So, Melody, self proclaimed chocolate resident, pass that box of chocolates around, wouldcha' please??
powder made from ground, defatted cocoa beans—contains compounds that have the potential to protect against heart disease, stroke, cancer and diabetes.
Cocoa beans contain substantial amounts of antioxidants, dietary
substances that mop up free radicals. (The cell damage they cause can
lead to cancer-triggering mutations or blood-vessel scarring that
accelerates heart problems.) Disease-fighting antioxidants are also
present in blueberries, kale, spinach, tea, red wine and grape juice.
But chocolate is a particularly potent source; ounce for ounce, dark
chocolate has five times as many antioxidants as blueberries.
Food scientists are no longer shy about praising chocolate, and not
just as a dip for strawberries. Several studies have demonstrated
that antioxidants in chocolate—known as flavonols—help lower levels
of "bad" LDL cholesterol while boosting "good" HDL cholesterol.
Flavonols seem to ease inflammation, opening blood vessels and
improving blood flow.
These antioxidants can prevent platelets from adhering to the lining
of blood vessels, inhibit blood clotting and help prevent plaque
formation in the arteries, explains Carl L. Keen, Ph.D., chairman of
the nutrition department at the University of California, Davis. "The
science is compelling. I think it's a good idea to include flavonol-
rich foods such as chocolate in your diet," Keen says.
And like a quality bar of Valrhona, the research keeps getting
better. A recent Italian study confirmed that dark chocolate can
decrease blood pressure; it also revealed that the dark stuff may
help prevent type 2 diabetes by encouraging hormones to transport
sugar from the blood into cells for fuel.
In another study, published in March, soccer players in Argentina who
ate 3.7 ounces of milk chocolate every day for 2 weeks had improved
markers of cardiovascular health, including lower blood pressure, LDL
cholesterol, and total cholesterol than soccer players who ate white
chocolate (which contains few flavonols).
In April, Georgetown University researchers reported that when human breast cancer cells were treated with pentamer—yet another
antioxidant found in cocoa—it interrupted the rapid growth that can
lead to tumors. It's too early to tell whether pentamer would act the
same way in the body as it behaves in a test tube, but if it does, it
could have potential as a cancer treatment.
Before you blow next month's grocery budget at Godiva, just remember that the stuff is high in calories. (and sugar!)
To get the biggest health (and flavor) bang for your buck, you really
have to eat the right kind. Happily, the government has been on the
job to determine which chocolate is the best. A recent study by the
USDA's Agricultural Research Service revealed the antioxidant content
in various types, and in April, results were presented at a major
science conference. The research revealed that the more cocoa powder the chocolate contains, the more antioxidants you're getting.
"Good-quality chocolate should begin to melt when you put it on your
tongue, giving a velvety mouth feel," Bloom says. "Don't be in a
hurry. If you savor it, you'll be satisfied with a smaller amount."
When shopping for dark chocolate, check the label for the percentage
of chocolate liquor (manufacturers are not required to list the
percentage of cocoa, but several have begun to do so in response to
consumer interest); the more chocolate liquor it contains, the more
flavonols. About 70% is a good amount--that's roughly what you'd find
in a bittersweet dark bar; semisweet contains around 60%."
articles.health.msn.com/id/100110837/site/100000000/
Haven't we women known this for years??!!
So, Melody, self proclaimed chocolate resident, pass that box of chocolates around, wouldcha' please??
