A recent study from Harvard shows that eating fewer high-quality dark chocolate as much as one to three times a month to protect women from heart failure.
The conclusion came after the researchers found a chocolate eating habits of 31,823 Swedish women aged 48 to 83 years. Apparently the women who ate chocolate 1 ounce (28.35 grams) in a month decreased risk of heart failure by 32 percent. However, eating more than that amount would eliminate the benefit, even increase the risk of heart failure.
Another study found that in moderation, chocolate can lower blood pressure. This is regarded as one of the causes of reduced risk of heart failure. The benefits of dark chocolate can also be caused by the presence of antioxidants known as flavonoids and capable of improving cardiac function. Flavonoids itself is available in orange, garlic, green tea, and red wine.
Eating chocolate also be able to reduce the risk of stroke. A study involving more than 44,000 participants found that eating chocolate every week can reduce the risk of stroke by 22 percent compared to those who did not eat chocolate.
Chocolate is also considered to have anti-cancer benefits because of its flavonoid thought to reduce cell damage that normally stimulate tumor growth.
This Flavonoids taste bitter, so often omitted in most commercial chocolate, such as chocolate milk. While the white chocolate, low flavonoid content. In contrast with the dark chocolate. Total flavonoids in dark chocolate greater than in other types of chocolate.
Actually, by definition, white chocolate no longer be called chocolate. Menghandung white chocolate cocoa oil, a by-product of cocoa beans. Well, the oil is then mixed with milk, sugar and other ingredients such as vanilla.
The conclusion came after the researchers found a chocolate eating habits of 31,823 Swedish women aged 48 to 83 years. Apparently the women who ate chocolate 1 ounce (28.35 grams) in a month decreased risk of heart failure by 32 percent. However, eating more than that amount would eliminate the benefit, even increase the risk of heart failure.
Another study found that in moderation, chocolate can lower blood pressure. This is regarded as one of the causes of reduced risk of heart failure. The benefits of dark chocolate can also be caused by the presence of antioxidants known as flavonoids and capable of improving cardiac function. Flavonoids itself is available in orange, garlic, green tea, and red wine.
Eating chocolate also be able to reduce the risk of stroke. A study involving more than 44,000 participants found that eating chocolate every week can reduce the risk of stroke by 22 percent compared to those who did not eat chocolate.
Chocolate is also considered to have anti-cancer benefits because of its flavonoid thought to reduce cell damage that normally stimulate tumor growth.
This Flavonoids taste bitter, so often omitted in most commercial chocolate, such as chocolate milk. While the white chocolate, low flavonoid content. In contrast with the dark chocolate. Total flavonoids in dark chocolate greater than in other types of chocolate.
Actually, by definition, white chocolate no longer be called chocolate. Menghandung white chocolate cocoa oil, a by-product of cocoa beans. Well, the oil is then mixed with milk, sugar and other ingredients such as vanilla.
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