Les bienfaits du chocolat



From time immemorial people have paid attention to the balance their food. It is even truer nowadays. The cocoa-nutrient and its effects on health have aroused the growing interest of scientists, health professionals and the general public.

Total Assessment

 

The strong points of chocolate are

  • the energy aspect of the chocolate, due to its sugar and fat content

  • powerful protection from the oxydative damage (ageing) thanks to it’s fat content and polyphenols

  • anticholesterol eliminates (eliminates cholesterol) and antiatheromateuses (atherosclerosis prevents) properties, thanks to the cocoa butter

  • good vitamin balance

  • an important source of major minerals and essential or essential trace elements (magnesium)

  • the presence of stimulating substances (methylxanthines and amines biogenes)

  • presence of fibre (10%)

  • help in the elimination of the gallstones

  • euphoriant and psychostimulant properties

  • increase of the pain threshold, euphoria and wellness

  • fights against stomach and duodenum ulcers

 

The weak points are

  • the reinforcement of the influence of sugar and grease excess on hepatitic cholic

  • a counter-indication in the event of acid reflux

  • a harmful influence in the diabetics

  • some risks of "false food allergy"

 

Energy

Chocolate allows a good caloric intake in low volumes. This comes primarily from the sugar and the fat content which make chocolate.

  • 100 gr of chocolate with more than 50% cocoa is equal to 560 kcal (2330 kJ)

  • 100 gr of chocolate with cocoa content ranging between 43 to 50% equals 520 kcal (2130 kJ)

  • 100 gr of milk chocolate equals 550 kcal (2290 kJ)

 

Neurophysiology

 

Chocolate is an Antidepressant


The presence of phenylethylamine, tyramin, serotonin and tryptanime creates a state of well being, euphoria, and a better resistance to the pain.

Pleasure (the hedonistic effect) is due to the fact that chocolate consumption increases natural endorphin secretion (serotonin, especially) by the body.

Dependence On Chocolate


"Chocolatomania" is primarily due to a sugar dependence (carbohydrates craving).

No chemical substance contained in chocolate can create habituation. The chocolate dependence is more behavioral than chemical. Stopping chocolate consumption does not create a state of need, only displeasure.

It may be that the need for chocolate corresponds to the need to find attitudes and savours of childhood. The presence of phenylethylamine and caffeine could make chocolate a way of stopping withdrawal symptoms from MDMA (ecstasy).

Allergies

No sensitizing element could be found in cocoa. However, the presence of phenylethylamine and tyramine can create a feeling of "false food allergy".