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HomenutritionChocolate mon amour

La cosa che non sapete sul cioccolato | eatparade

Chocolate, once defined by the Maya as the “Gods’ food” for its valuable substances which provide many beneficial effects on mood, too, in fact, cocoa contains the so-called “happiness” hormone (serotonin).

Aztecs was a sacred drink: a bitter and thick juice, flavored with chili, and smoothie served bubbling.

Among the foods considered aphrodisiacs there is certainly more cocoa and chocolate. This association is due to some properties of cocoa.

Eating chocolate does increase levels of certain neurotransmitters that induce feelings of pleasure and well-being: promotes the production of endorphins, a substance that stimulates parts of the brain, preventing depression and stress, has similar effects to morphine: stimulates the feelings of pleasure and well-being and reduces the pain. Also, promotes the production of serotonin, which has a calming action, promotes sleep and thanks to the contribution of phosphorus concentration and attention.

In addition the endorphins and serotonin, promotes phenylethylamine, the same chemical that the brain produces when we fall in love; the difenildantonina, an antidepressant substance; and anandamide (ananda in Sanskrit, “peace”) a substance similar to tetrahydrocannabinol, one of the active ingredients of marijuana. In a nutshell, is a natural antidepressant.

Rich in polyphenols (antioxidants that fight Cellular Aging and many cardiovascular diseases) is a delightful food that helps to stay healthy. A recent study by the London University of the Arts and published in the Journal of Cosmetic Dermatology, showed that the antioxidant action of polyphenol-rich chocolate has significant beneficial effects on the skin, as it acts as a photoprotector against UV rays.

Among the benefits of chocolate there is the improvement of blood circulation. The flavonoids contained in chocolate make the blood supply (oxygen) to the brain and improve cognitive skills.

As long as you don’t overdo it and of course to choose dark chocolate, preferably bitter to avoid cutting the line.










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