New research reaffirms the benefits of chocolate beyond its nutritional value, the information provided by Sylvie Chartron, Head of Nutrition and Health in Europe Mars during the seminar ‘New trends in nutrition. Chocolate and food, organized by the National Association of Health Reports (ANIS) and Mars Spain, said that prolonged consumption of chocolate reduces the risk of chronic diseases such as cancer or heart disease because of its high content of polyphenols.
Among the main benefits of chocolate include nutritional value, sensory pleasure and good health effects, also provides protein, carbohydrates and fats, as key elements in the diet, but a wide variety of active constituents such as flavanols and Methylxanthines: and for its high percentage esteriático and oleic acid, cocoa butter does not raise blood cholesterol levels.
The polyphenols and their high fat content chocolate is considered a unique source of energy and a product hypermineralized rich in magnesium, copper, iron and potassium. Apart from contributing to emotional well-being, which improves mood and reduces stress.
In this sense, Chartron noted that studies show as the “need” chocolate is not only due to their nutritional composition but also the chocolate itself, producing a hedonistic experience, the combination of flavor, aroma and texture that melts in the mouth.
On the other hand, explained that despite what you might think, chocolate is not the cause of obesity, since it is due to other factors such as diet, genetics, activity levels and behavior.
The expert said that studies show that obese people do not feel the urge to eat chocolate. He also clarified that the chocolate does not cause tooth decay, or migraines, or acne.
