The role and effectiveness of dark chocolate
The role and effectiveness of dark chocolate
1, to prevent colds
Dark chocolate contains a large amount of theobromine, which has the effects of expanding coronary arteries, diuresis, excitement of the myocardium, enhancement of skeletal muscle function, and relaxation of tracheal smooth muscle. In addition, this substance can also effectively relieve the symptoms of cough and its efficacy is better than ordinary cold medicine.
2, lower blood pressure
Dark chocolate contains an antioxidant called brass, which has the effect of promoting blood circulation and preventing blood clotting.
3, to prevent hypoglycemia
Dark chocolate is a food with low glycemic index. After entering the human body, it is decomposed into glucose, which is then slowly released in the body, allowing blood sugar to fall to an empty stomach after 2 to 3 hours. Italian researchers conducted a study on this and found that if healthy people eat 100 grams of dark chocolate a day, after 15 days of eating, the sensitivity to insulin will increase.
In addition, dark chocolate also contains calcium, phosphorus, magnesium, iron, copper and other beneficial minerals for the human body. Therefore, when people are hungry, eating dark chocolate is more effective than eating biscuits and cakes.
4, relieve diarrhea
Dark chocolate contains an antioxidant, which can effectively inhibit the secretion of protein, chloride ions, and water in the intestine, thereby reducing the loss of water and preventing people from dehydration due to diarrhea. Dietary knowledge
5, prevention of stroke
Researchers at the Johns Hopkins University School of Medicine in the United States have found that dark chocolate contains a compound that can reduce the extent of brain damage within 3.5 hours of the onset of stroke. In addition, the researchers also said that people who eat chocolate once a week, the chance of suffering from stroke can be reduced by 22%.
6, beneficial to the heart
Dark chocolate contains an antioxidant called flavanol, which effectively inhibits angiotensin converting enzyme and protects the heart. A 10-year study in Australia shows that older women over the age of 70 eat dark chocolate once a week, reducing their risk of heart disease by 35%.
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