The 5 Benefits of Chocolate

Chocolate has an anti-fatigue and anti-depression effect, So do not hesitate to fall for a square of dark chocolate which is good for both the moral and for the body in general.

Chocolate is an anti-stress
Dark chocolate and milk contain 112 mg and 60 mg of magnesium per 100 g.
To fight against stress and anxiety, there is nothing better than to increase the consumption of magnesium. Multiple studies confirm that this mineral is a major element in the prevention of negative consequences of stress, and is able to greatly reduce the rates of plasma cortisol in the blood.
A magnesium deficiency leads to a decrease of energy. This lack may be felt in different ways: feelings of exhaustion, chronic fatigue, tiredness while doing daily activities ... the lack of energy often comes from psychological consequences, just like anxiety. When you feel fit, you have more confidence and if problems arise you will have the energy to cope and overcome them.
Various studies have shown that a diet rich in magnesium reduced the risk of myocardial infarction or stroke, it can lead to lower blood pressure and decreases the likelihood of suffering from type 2 diabetes.
In addition, a diet rich in magnesium may have a positive effect on the prevention and progression of osteoporosis in postmenopausal women.

Chocolate is good for cholesterol
The blood transports cholesterol in the blood vessels. It is the proteins that perform this operation. Some of them bring cholesterol to the liver where it is used for digestion: the good cholesterol. Other proteins poorly programmed tend to leave cholesterol in blood vessels and this is the bad cholesterol that can clog arteries.
Chocolate and cocoa can protect the body against bad cholesterol and thanks to their flavonoids, that have antioxidant properties, they reduce the concentration of bad cholesterol and promote the production of good cholesterol. Vitamin B3 contained in chocolate also reduces clogging of the arteries.

Chocolate is an excellent antioxidant
The oxygen we breathe can make our bodies function but simultaneously produces a large number of free radicals that attack the structures of the body. Cacao contains many antioxidant substances that bind or neutralize free radicals responsible for the oxidation.
The antioxidant capacity of cocoa would be 4 to 5 times higher than that of black tea, 2 to 3 times higher than that of green tea and wine. These are the flavonoids and minerals (zinc, manganese, copper) in the cocoa which are particularly active

Chocolate is good during pregnancy
Chocolate protects women during pregnancy, according to a study published in the journal Epidemiology. Eating a good dark chocolate everyday reduces by 69% the risk of developing preeclampsia, a complication related to hypertension.
The study, conducted by researchers at the Yale University, focused on a sample of 2291 pregnant women between 1996 and 2000. Scientists have estimated their consumption of chocolate, in particular measuring the rate of theobromine found in the umbilical cord. This component of cocoa is particularly found in dark chocolate. According to the findings of the report, the concentration of theobromine is associated with a lower risk of preeclampsia.

Chocolate reduces blood pressure
Consuming 6 grams of dark chocolate a day, about two squares, leads to a decrease in blood pressure, according to a recent German study, published in the journal JAMA.
According to the results obtained, such consumption would lower the systolic pressure (the first figure) by three points and diastolic pressure (the second figure) of two points on average. For example, a blood pressure of 140/90 is lowered down to 137/88.
The study was conducted at the Hospital of Cologne, Germany, with 44 adults aged 56 to 73 years and whose blood pressure average was 147/86. The people in this group who followed a regime of 18 weeks, with 6 grams of dark chocolate per day saw their blood pressure drop significantly. Their tendency to hypertension went down from 86% to 68%. According to the authors of the study, the effect of dark chocolate would be linked to the strong presence of the polyphenol antioxidants found in dark chocolate.