Body By Chocolates: Chocolate: Journey From Being Evil To Angel

Friday, May 15, 2009

Chocolate: Journey From Being Evil To Angel

Neha Wasnik

Chocolate has always been regarded as the great temptress since ages. It has been the sign of celebration, reward, allurement, envy, gratitude, and also comfort. It can amalgamate with possibly all ingredients and yet be equally tasteful. But more often than not chocolate has earned a reputation that of a evil temptation, a high caloric sin, or heavy food little has been spoken of its added value until recent times.

Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cocoa tree. The word "chocolate" comes from the Aztecs of Mexico, and is derived from the Nahuatl word xocolatl which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water".

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine. It has been linked to serotonin levels in the brain. Dark chocolate has recently been promoted for its health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals. Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.

On the other hand, eating large quantities of any energy-rich food such as chocolate increases risk of obesity. The high amount of calories is caused by factory-added substances such as fat and sugar. The high amounts of added fat and sugar are also suggested to make chocolate so addictive. This is because it is psychologically considered to be unhealthy by most (due to the added sugar and fat), causing a desire to eat chocolate, resulting from restraint. As such, eating black chocolate, or chocolate products with sweeteners, is considered less addictive (and more healthy) than milk chocolate, white chocolate, or any other high-calorie chocolate product.

Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. This is mainly caused by a particular substance present in cocoa called epicatechin. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit. Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Processing cocoa with alkali destroys most of the flavonoids.
One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them. Indeed, small but regular amounts of dark chocolate lower the possibility of a heart attack, a result of cholesterol imbalance according to the lipid hypothesis.]

Other benefits
Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea.

Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age. According to researchers at Harvard, the University of California, and European universities, cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.

Other research indicates that chocolate may be effective at preventing persistent coughing. The ingredient theobromine was found to be almost one third more effective than codeine, the leading cough medicine. The chocolate also appears to soothe and moisten the throat. Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of chocolate.

The major concern that we have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease, the amount needed to have this effect would provide a relatively large quantity of calories, which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease.
Like everything else even chocolate can be a saving angel when in limits otherwise it takes form of a persisting demon inside of you.
Look forward to my healthier chocolate posts soon every week.