Healthy Chocolate and heart disease
Mar 2nd, 2010 Posted in Chocolate Fountains Articles | Comments OffMore Americans die every year from heart disease than any other reason, is the number one killer disease in the United States and parts of Europe. According to the American Heart Association, about 2,500 Americans from cardiovascular disease each day, on average, one death every 35 seconds.
There is a surprising new source of support heart, and ever more medical studies show that the incredible power of raw materials, cold-processed cacao beans, the beans used in healthy> Chocolate provides incredible support for the cardiovascular system in several ways.
What might be of cocoa for my heart?
A 2006 study by a joint team of researchers at the University of California-Davis and University of Dusseldorf in Germany, found that the compound epicatechin found in cocoa is directly linked to improved circulation and other characteristics of cardiac arrest. The researchers explained that the relaxation response was observed in blood vessels insubjects is mediated by nitric oxide (NO), a key signal released by the inner lining of blood vessels (endothelium). When the ships are able to relax and become less rigid, are less prone to clotting, blockage and risk of hypertension. (1)
Cesar G. Fraga University of Buenos Aires recently shown an increase in chocolate derived procyanidins in the blood of men and women who ate foods with cocoa. His team found that blood collected from twohours after cocoa consumption protected its circulating lipids from oxidation. The more they eat chocolate, the better the protection. (2)
Nutrition Researcher Carl L. Keen from the University of California-Davis says prostacyclin are natural substances that inhibit the clotting of blood platelets, reducing the risk of blood clots and the constriction of blood vessels, and prevent the oxidation of LDL ( "bad" cholesterol), and its entry into the blood vessel walls, where it might lead toignition. Eager study, published in the 2005 version of the American Journal of Clinical Nutrition found that flavonols and procyanidin content of cocoa again demonstrated significant antioxidant properties and its ability to protect against the cardiovascular system. (3)
If you have hypertension, a daily service of flavonols rich dark chocolate can lower blood pressure, researchers report in Hypertension: Journal of the American Heart Association. (4) "Previousstudies suggest flavonoid-rich foods – including fruits, vegetables, tea, red wine and chocolate – can provide cardiovascular benefits, but it is one of the first clinical trials to look specifically at the effect of dark chocolate on blood pressure reduction between the People with hypertension, "said one of the authors of the study. The results also led researchers to recommend that foods rich in flavonoids, should be part of an overall diet healthy, and dark chocolateshould be part of this effort.
The more cocoa, the better
When it comes to health benefits attributed to chocolate, are almost completely dark, the bitter taste of chocolate and products with a cocoa content of 60% or more. Because healthy polyphenols in cocoa beans has been found, but not in milk, cream, sugar, wax, fillers, fats and preservatives are often added to chocolate, the darker the chocolate the better. It isalso important to maintain the antioxidant properties of chocolate and avoid "Dutch process" and alkaline. Similarly, because the heat can destroy the polyphenols of cocoa, cocoa beans that are cold pressed select.
Furthermore, if these protests, enjoy chocolate and keep the heart healthy!
(1) Schroeter H, et al. – Epicatechin intermediary benefits of cocoa flavanols on vascular function in humans rich. Proc Natl Acad Sci USA 2006, January 24, 103 (4) :1024-9
(2) Engler M,al.Flavonoid a rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J Am Coll Nutr. June 2004, 23 (3) :197-204
(3) Keen CL, et al. Cocoa antioxidants and cardiovascular health. Am J Clin Nutr. 2005 Jan; 81 (1Suppl) :2985-303S
(4) Baba, S, et al. Am J Clin Nutr. March 2007, 85 (3) :709-17
(The information contained herein is not intended as medical advice. No therapeutic or medical claims are either implied or made. No changeMEDICAL CARE medical use without permission your health care provider. FDA regulations prohibit the use of therapeutic or medical claims in connection with the sale of products not approved by the FDA.)
