Two blocks of dark chocolate, with 60% minimum cocoa, would reduce the risk of stroke by 39% without tipping the balance on the wrong side. Antioxidant, stuffed with magnesium, it makes us rejuvenate and her we will focus on the benefits of chocolate.
The famous 18th century Swedish naturalist, Carl von Linne, baptized the cocoa ‘food of the gods’. In addition to the delightful flavor it offers, chocolate possesses exceptional nutritional and medicinal virtues. It contains large amounts of magnesium, about 100 mg per 100 g, a mineral involved in the balance of nervous system, prevention of inflammation and cellular aging, and especially exceptional content of antioxidant compounds i.e. flavonoids, zinc, manganese, copper and vitamins C and E. These precious substances alone account for more than 10% of the weight of the cocoa powder, a record for a common food. They are little denatured during digestion since nearly half of them still persist in the blood one to two hours after having eaten chocolate. Its antioxidant capacity is four to five times higher than that of black tea, two to three times higher than that of green tea and twice that of wine.
During their roasting, cocoa beans lose a large part of their content in antioxidants. If the beans are not roasted but directly ground and then liquefied in cold at less than 40° C, they give rise to a paste seven times richer in flavonoids than ordinary black chocolates. In the mouth, the result is surprising, very strong in taste but a bit bitter since there is very little sweet. The non-fermentation of beans is another step in the usual process of manufacture during which the antioxidants also reduce a lot.
The researchers at the Harvard School of Public Health screened several dozen international studies on the impact of chocolate flavonoids on the health of heart and vessels at the end of 2011 and they found that chocolate flavonoids protect good cholesterol of oxidation, which lowers the level of bad cholesterol, likely to be deposited in the arteries, increases the capacity of dilation of veins, increases the fluidity of blood and lowers blood pressure, contributing to the removal of spectrum from myocardial infarction and stroke.
An Australian study, published on 31 May in the British Medical Journal, once again corroborated this result. In 2013, hypertensive patients who were followed for 10 years at the Melbourne Heart and Diabetes Institute with a daily consumption of chocolate appeared to have prevented the emergence of eighteen significant cardiovascular disorders, at least three of which would have proved fatal. Other recent studies suggest that it also reduces the symptoms of chronic fatigue and improves intellectual performance in the elderly.