Chocolate Treatment
The press periodically appear information about the benefits of chocolate, especially dark or bitter. Indeed, it contains flavonols, which have a protective effect on the cardiovascular system. Such information is joy and sweet and chocolate manufacturers. And yet, in order to objectively judge the impact of chocolate on human health, we must consider not only the effects of nutrients, but also the negative impact of sugar and fat, which this product is, alas, is also rich. How, then, will the overall effect? According to the authoritative medical journal The Lancet, dark chocolate is not as useful as I would like to believe.
In chocolate, as in onions, sea buckthorn, red wine and green tea contains flavonols – substances of plant origin from the class of polyphenols. They have aktioksidantnoe action, preventing oxidation of low density lipids, inhibit platelet aggregation and improve the function of vascular endothelium. Due to these biological properties of flavonols may help prevent cardiovascular disease. Several epidemiological studies have shown that when used with food of a large number of flavonols reduces the risk of myocardial infarction and stroke. However, most studies evaluated the effect of red wine and tea, and not chocolate.
In recent years, studies on the effects of chocolate on the human body. Outset that it comes to dark chocolate: light-colored varieties (milk and white) contain little flavonols and clearly harmful to health. A.J. Flammer and colleagues compared the effect of 40 g of dark chocolate (70% cocoa) and the placebo chocolate does not contain flavonols, in 22 patients who received transplanted hearts. In the first group observed expansion of the coronary arteries, increased endothelium-dependent vasomotor responses and reduced platelet adhesion. Such effects of flavonols may help prevent coronary heart disease.
Earlier in the Journal of the American Medical Association published another study of the effect of dark chocolate on the cardiovascular system. They treated patients with an initial rise in blood pressure: a period of 18 weeks they took to 6,3 g of dark chocolate (30 mg of polyphenols) per day. In contrast to the control group who received white chocolate, in the main there was a statistically significant reduction in blood pressure. At the same body weight, lipid levels and blood glucose did not change.
Unfortunately, this encouraging information only indirectly relates to the dark chocolate, which we usually see on the shelves. The fact that its color is deceiving. Producers can paint the chocolate, removing him from the bitter flavonols. Thus, not all dark chocolate is useful. The situation is complicated by the fact that the packages typically do not indicate the contents of flavonols. At the same time, any chocolate, and dark is no exception, there are fats and sugar – high calorie substance does not promote healthy cardiovascular system.
In defense of chocolate should be noted that, apparently, it contains saturated fat and relatively harmless. Their main components – stearic acid, according to several studies, does not reduce the level of high density lipoprotein and increases the level of low density lipoprotein and total cholesterol. These data demonstrate the safety of stearic acid. However, for more informed opinions about the possible harmful effects of stearic acid, additional clinical studies.
Thus, the action components of dark chocolate on the cardiovascular system of different directions. Until then, no large and long-term studies, it is not clear which factor will be decisive: a useful effect of flavonols or harmful effects of other components. In any case, it is clear that fans of “shokoladoterapii” will have to carefully monitor your caloric intake, avoiding certain foods rich in fat and carbohydrate. With a bar of chocolate in one hand and a calculator – to another – such a fate hast prepared followed over the health of sweet editor of Lancet.
However, there is hope that a prospect will be happy. Chocolate, in addition to flavonols, contains endorphins – the substance, similar to the natural hormone. Endorphins are produced by cells of the brain and are responsible for the feeling of joy and happiness. In addition, these hormones increase the immunity affect the nervous, cardiovascular, respiratory systems, inhibit the secretion in the gastrointestinal tract, etc. It is also interesting that the gene prodinorfina – predecessor of endorphins – one of the few that distinguish man from apes.
Thus, the endorphins play a key role in the regulation of behavioral responses and in the functioning of the human body as a whole. When they receive from outside the mood rises and disease if not retreat, or at least cease to worry. In this regard, manufacturers of chocolate to position him almost like a drug. While the modern medical concepts such findings and seem very speculative, as it were, “shokoladoterapiya” if not effective, then at least pleasant for the patient.