Candy and chocolate plants produce various kinds of chocolate to cater to the various needs of the population. These plants are highly equipped with latest technology and equipments to produce the best quality chocolates. Amongst all the types of chocolates available the dark chocolate is not only great to taste but has various health benefits. They are:
• Loaded with polyphenols
Dark chocolates break the clichéd thought that tasty food will never have any health benefits. One should know that red wine, dark chocolates, fruits and vegetables are considered to be the best and healthiest food products which taste delicious. These are loaded with polyphenols and antioxidants. Especially all the dark coloured fruits like the ones which are purple, green or red.
• Difference between polyphenols and antioxidants
Antioxidants present in food help slow the ageing process. The polyphenols helps in protecting the cells from all the free radicles just like when lemon juice is applied on the slices of apple it slows the browning down.
• Free radicles in blood and their effects
Free radicles are actually the natural by-products of the life process. The simple process of breathing results in production of free radicles. The level of antioxidants can be increased in the blood by having food that has high antioxidant contents. The dark chocolates have great amount of these which helps in controlling the ageing processes. The natural antioxidants present in the human body keeps depleting with time. The greatest benefit of added resveratrol in blood is that they help in slowing the ageing process on the cellular level.
• Why are cocoa beans so rich in antioxidants?
The antioxidants that are present in red wine and dark chocolate are popularly called as polyphenols. These large classes of molecules are found in various vegetables and fruits like green tea, oranges, berries and soybeans. The cocoa beans are blessed with high concentration of polyphenols as they are dark brown in colour. It is found that more than 10% of the cocoa beans are antioxidants (polyphenols).
Cocoa that is used in making chocolate has extremely high concentration of a sub-class compound called Flavanols. These are present in very high concentration in the Muscadine grapes and green tea. The benefits of these Flavanols are well known amongst most of the population.
• The after-effects of having dark chocolate
It has been proven in various researches that having a serving of 40grams of dark chocolates will increase the amount of antioxidants in the blood within 30 minutes. The antioxidants catechin and epicatechin are released in the body which peak after two hours of consumption. This makes the dark chocolate extremely healthy for humans.
• Why plants produce antioxidants?
The scientists have said that plants naturally produce antioxidants so that they can help protect themselves from bacteria, fungus, sunlight and other various harmful factors. These compounds are consumed along with the plant products. Dark chocolate is one such product which has great amount of antioxidants which tastes lip-smacking.
With the endless benefits and high popularity dark chocolates are one of the most produced commodities of the candy and chocolate plants. It must be kept in mind that having too much chocolate will lead to medical problems and one might get diabetes.
Source: ArticleBase
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