The main content of chocolate is cocoa. Substances in cocoa flavanol antioxidant effects which can reduce cell damage that influence health risks such as heart disease. Flavanol content of chocolate milk in less than dark chocolate (dark chocolate).
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- Pressing Disease Risk
- Lowering blood pressure. On average, chocolate consumption pressing systolic blood pressure by two points.
- Increase HDL (high-density lipoprotein), also known as good cholesterol. Chocolate also can simultaneously lower LDL (low-density lipoprotein) or bad cholesterol.
- Prevent diabetes by improving insulin resistance. For patients with type 2 diabetes, another benefit gained is to minimize the complications of high blood sugar.
- Improving blood flow.
- Another study found that dark chocolate consumption can reduce chronic fatigue syndrome is experienced every day.
- In addition, research on biologically active substances of chocolate such as methylxanthine, demonstrated its ability to trigger sexual arousal.
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