Chocolate, food that one is closely linked to a few myths for anyone who mengonsumsinya. For example, making you fat, chocolate brown clog up your arteries, raise blood sugar or chocolate.
But did you know? All
the myths that might just apply to chocolate made from cacao of low
quality, mixed with high sugar, beef, dairy products containing
preservatives, fat and low quality.
What about the high-quality chocolate?
The fact is, the best chocolates can thus improve the quality of your health. Moreover, with chocolate being produced organically aka dark chocolate (dark chocolate) with 70 percent cacao content.
Researchers
from the Department of Neuroscience, Division of human nutrition,
University of Tor Vergata, Rome, in a paper entitled ' the impact of
dark chocolate on a Normal Weight Obese Women: a preliminary Study '
shows positive effects from consuming 100 grams of dark chocolate in a
week.
This
study observed the effects of dark chocolate on blood lipids profile,
biokimi parameters (such as interleukins), blood pressure, and abdominal
circumference.
The sample in this research was 15 people with obesity syndrome women aged 20-40 years. They
were asked to eat 100 grams of dark chocolate or equivalent 3-ounce
chocolate bar containing 70 percent cocoa for seven days. Dual energy x-ray absorptiometry-(DXA) is used to measure body composition.
A
sample of his blood pressure measured also, Anthropometry, biochemical
parameters, plasma levels, and some sitokinnya were also measured before
and after eating dark chocolate. The result is described as follows.
After
the sample consuming dark chocolate with a cocoa content of 70 percent,
there was a significant decline from the ratio of total cholesterol and
interleukin. Their waistline is also observed
and found there was a positive correlation among aterogenetik index
changes with reduced waistline after consuming dark chocolate during the
week.
The authors conclude that regular consumption of dark chocolate can keep the profile aterogenetik body with good. Beneficial effect on cholesterol levels, lipoprotein, bad cholesterol ratio and signs of inflammation.
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