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Antioxidants - Fighters against free radical damage
Dark Chocolate - Anti-inflammatory Health Benefits
Dark Chocolate - "Anti-inflammatory / Anti-depressant"
It's the pure cocoa in
dark chocolate that contains phytonutrients called flavonoids. In particular,
cocoa contains the flavonoid epicatechin. Most flavonoids have antioxidant
properties, and by preventing oxidant damage
have an anti-inflammatory effect in the body. Cocoa has a very high ORAC value,
reflecting its antioxidant ability. In
contrast, "white"chocolate contains no flavonoids.
Chronic low grade inflammation is a main component of many, if not
all health problems.
Cocoa flavonoids
reduce pro-inflammatory cytokines and interleukin-1 beta
Cocoa suppresses pro-inflammatory COX-2 enzymes, which suppresses inflammation marker
P-Selectin . Selectin is involved in the initial
recruitment of white blood cells to the site of injury during inflammation.
Dark cocoa inhibits
pro-inflammatory leukotrienes and increases availability of
artery-dilating neurotransmitter NITRIC OXIDE. Epicatechin and other flavanols found in cocoa proved effective at inhibiting
the action of pro-inflammatory leukotrienes and mucosal-cell-protective COX-1 enzymes. Also,
availability of blood vessel-dilating NITRIC OXIDE was enhanced by consumption
of flavanols, possibly explaining its beneficial effects on
INSULIN sensitivity
and blood pressure. American Journal of Clinical Nutrition,
2005,
Nitric Oxide -"Blood vessel dilator"
Cocoa lowers
inflammation marker C-Reactive Protein. 2009
study at John Hopkins University;
Italian study published in the Journal of
Nutrition
Eating chocolate stimulates the release of mood-affecting chemicals.
E,g. endorphins, phenyl ethylamine and SEROTONIN
The cocoa bean is rich in nutrients:
Essential minerals magnesium and iron
Vitamins B1, B2, and D
Medium Chain-length Fatty Acids (MUFAs)
Most
chocolate sold / eaten is fat and sugar laden and processed by methods that
destroy its inherentantioxidants
"Dutching"process.
Adds
alkali-potash (alkalinization) to the cocoa nibs before roasting to neutralize the chocolate's acidic flavor and alter its color. Unfortunately,
this process also removes most of the
chocolate's anti-inflammatory polyphenols;
Criteria for healthy (anti-inflammatory) chocolate
Has not been alkalized by the Dutching process
Cold processed - Dried at temps under 100 °F and cool-pressed rather than roasted. The
melting point of cocoa butter is just below the human body temperature (98.6
°F)
Contains at least
70% pure cocoa;
No added saturated fats - contains cocoa butter, but NO added milk fats or hydrogenated oils;
Contains natural,
low-glycemic sweeteners - E.g.s raw cane rather than refined sugar
Some good brands
Xocai
Divine
Dagoba
Equal exchange
Ignafire
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