Chocolate is prepared from cocoa beans, whose origins date back to Central America, where a tree is planted in the tropics, and the Inca, Maya, and Aztec peoples have known from ancient times the medicinal properties of these grains in the treatment of intestines and stomachs, and were then prepared as a hot or cold drink by adding water, Honey, and spices.
Chocolate is made by harvesting, fermenting and drying cocoa beans, then roasting and grinding them, and turning them into syrups, then adding sweetened materials to them, and then they are placed in molds until they become solid, and the manufacturing steps vary according to the type of chocolate.
The benefits of black chocolate include: -
* Improving brain health: Flavonoids available in dark chocolate, cocoa powder, and other foods can be beneficial for brain function.
* Reducing the risk of strokes: The men who consumed more chocolate or nearly a cup of it per week had a 17% lower risk of stroke than those who did not.
* Reducing depression: It was found that people who consumed dark chocolate reduced their risk of depression by 70% compared to those who ate other types of chocolate.
* Reducing the symptoms of Parkinson's disease: dark chocolate is a good food for people with Parkinson's disease, so they are advised to eat it regularly; It contains moderate amounts of caffeine, and has anti-oxidant properties, and caffeine contributes to maintaining the levels of the dopamine hormone in the brain in these patients, which causes the disease to reduce their levels.
* Reducing the risk of Alzheimer's disease: Cocoa and chocolate extracts may be used as natural sources that can enhance brain health and reduce the risk of developing age-related neurodegenerative diseases such as Alzheimer's.
* Reducing blood pressure: This may be because black chocolate contains phenols that reduce blood pressure, and flavonols in them stimulate the membranous lining in the arteries to produce nitrogen monoxide, which contributes to enhancing blood flow and reducing pressure.
* Reducing the risk of heart disease: It has been shown that middle-aged and adults who eat 100 grams of chocolate on a daily basis have lower rates of heart disease risk.
* Possibility to improve blood sugar levels and insulin functions: Consuming healthy quantities of dark chocolate can improve glucose metabolism in the body.
* Having anti-inflammatory properties: Black chocolate contains compounds that have anti-inflammatory properties, which may help reduce inflammation in the body.
* The possibility of reducing the risk of cancer: it is believed that the two agents of Quercetin and Epicachin are responsible for the anti-cancer properties in chocolate.
* Maintaining a healthy digestive system: Cocoa intake has been found to increase levels of beneficial bacteria in the intestine.
* Useful for fetus growth and development: It was found that eating 30 grams of chocolate daily during pregnancy can be beneficial to the development and growth of the fetus.
* Improving athletic performance: This is believed to be caused by the presence of flavonoids and epicachines, which are compounds that enhance nitrogen monoxide production, which improves blood circulation and reduces the quantities of oxygen that athletes need while exercising medium-intensity exercises.
* Maintaining a healthy immune system: flavonoids reduce oxidative stress caused by the fight against free radicals in the body, which causes many diseases.
* Maintaining healthy skin: dark chocolate contains vitamins and minerals that are beneficial to the skin, such as magnesium important for collagen production, and calcium that helps in regenerating and building cells.
* A positive effect on the body's hormones: Drinking chocolate in moderation can help boost the action of hormones, which enhances the health of the body, because cocoa contains compounds that interact with the body to reduce the secretion of hormones responsible for stress.
