Alongside lowering blood pressure and improving heart health, dark chocolate also has a few cholesterol-lowering tricks up its sleeve. Studies have shown that just one week of dark chocolate consumption was enough to improve lipid profiles and decrease platelet reactivity for both men and women (7). This may be due to the fact that the cocoa butter in dark chocolate contains some of the same heart-healthy fatty acids found in olive oil.
After you scarf dark chocolate down, “good” microbes in your gut feast on it, fermenting it into anti-inflammatory compounds that are good for your heart, according to research presented at the 2014 American Chemical Society meeting. Antioxidants and fiber present in cocoa powder aren’t fully digested until they reach the colon where the compounds are absorbed into the body, lessening inflammation within cardiovascular tissue and reducing long-term risk of stroke.
The frequent consumption of small quantities of dark chocolate is linked to lower BMI, according to a study published in the Journal of Internal Medicine. Chocolate consumption frequency (via a questionnaire) and BMI (weight divided by height in meters squared) were analyzed among 1,018 men and women aged 20 to 85. Mood, activity per 7-day period, fruit and vegetable intake and saturated fat intake were considered and factored into the researchers analysis as well. All in all, the correlation between chocolate consumption and low BMI upheld. The mean age of subjects was 57, of which 68 percent were male, with a BMI of 28 who ate dark chocolate two times per week and exercised about 3.5 times per week.
In addition to confirming the well-publicized high antioxidant ranking of such foods as cranberries and blueberries, the researchers found that Russet potatoes, pecans and even cinnamon are all excellent, although lesser-known, sources of antioxidants, which are thought to fight cancer, heart disease and Alzheimer's. The study appears in the June 9 print edition of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society, the world's largest scientific society.
So, if you have been working out for a couple of weeks or are preparing yourself for a marathon soon, you would probably need something that will increase your endurance and help you workout or practice for a longer period. In that case, what could be better than chocolate milk? This will take good care of your body, boost strength and energy and help you give a hundred percent!
A German study of the diets of more than 19,000 people found that eating chocolate may help lower blood pressure, and in turn, cardiovascular disease risk. A widespread analysis of numerous studies on the topic conducted by Australian researchers also found limited but noticeable blood pressure benefits from eating the superfood. Again, very few studies pinpoint the exact amount of dark chocolate or flavonoids needed to get this effect, and more scientific study is needed.
In the category "Beverages", 283 products were included, from coffee and tea to beer, wine and lemonades. Dry products like coffee beans and dried tea leaves and powders were also included. The highest antioxidant values in this category were found among the unprocessed tea leaves, tea powders and coffee beans. In Table Table22 we present an excerpt of this category and of the analyses of fruit juices. Fifty-four different types of prepared coffee variants procured from 16 different manufacturers showed that the variation in coffees are large, ranging from a minimum of 0.89 mmol/100 g for one type of brewed coffee with milk to 16.33 mmol/100 g for one type of double espresso coffee, the highest antioxidant value of all prepared beverages analyzed in the present study. Other antioxidant rich beverages are red wine, which have a smaller variation of antioxidant content (1.78 to 3.66 mmol/100 g), pomegranate juice, prepared green tea (0.57 to 2.62 mmol/100 g), grape juice, prune juice and black tea (0.75 to 1.21 mmol/100 g) (Table (Table2).2). Beer, soft drinks and ginger ale contain the least antioxidants of the beverages in our study, with drinking water completely devoid of antioxidants.
This is the most antioxidant rich category in the present study and is also the category with largest variation between products. Half of the products have antioxidant values above the 90th percentile of the complete Antioxidant Food Table and the mean and median values are 91.7 and 14.2 mmol/100 g, respectively. The 59 products included originate from India, Japan, Mexico and Peru. Sangre de Grado (Dragon's Blood) from Peru has the highest antioxidant content of all the products in the database (2897.1 mmol/100 g). Other antioxidant rich products are Triphala, Amalaki and Arjuna from India and Goshuyu-tou, a traditional kampo medicine from Japan, with antioxidant values in the range of 132.6 to 706.3 mmol/100 g. Only four products in this category have values less than 2.0 mmol/100 g.
The research is piling up that soda is bad for your brain, as are other added sugars. An animal study from Oregon State University found that a high-sugar diet led to cognitive impairments, including memory problems. And a UK study recently found the “tipping point” at which blood sugar negatively affects the progression of Alzheimer’s. “Excess sugar is well known to be bad for us when it comes to diabetes and obesity, but this potential link with Alzheimer’s disease is yet another reason that we should be controlling our sugar intake in our diets,” study author Dr. Omar Kassaar of the University of Bath said in a press release.
Research shows that high antioxidant foods counteract the effects of oxidative stress. In fact, there are hundreds of different substances that act as antioxidants. The most recognizable among them are beta-carotene (a precursor to vitamin A), vitamin C, vitamin E, selenium and manganese, glutathione, melatonin, coenzyme Q10, lipoic acid, flavonoids, and phytoestrogens.
This work was funded by the Throne Holst foundation, The Research Council of Norway, and the Norwegian Cancer Society. The authors thank Amrit K. Sakhi, Nasser Bastani, Ingvild Paur and Trude R. Balstad for help procuring samples, the Tsumura Pharmaceutical Company for providing traditional herb medicines and Arcus AS and Norsk Øko-Urt BA for providing samples of beverages and herbs, respectively.
Plants are humanity's greatest ally in the fight against climate change. Plants soak up carbon dioxide and turn it into leaves and branches. The more trees humans plant, the less heat-trapping carbon pollution in the air. Unfortunately, plants require a lot of water and land, so much that humans might need a new to find a new ally to help draw down all that carbon.