The Benefit Of Dark Chocolate Antioxidant
Antioxidants should be an essential part of an individual’s diet. Antioxidants provide an important function within the human body in that they fight free radicals.
Free radicals are harmful substances found within the body.Many diseases within the body arise if these harmful substances are left unrestrained.Diseases may include heart disease, cancer, and early onset of aging within the body.
Antioxidants, as a requirement for healthy living, must be ingested from food sources and through the daily use of supplements.Fruits, beans, teas, and vegetables are major sources of antioxidants.
Of special note is the benefit of dark chocolate antioxidants. It is not often that we are encouraged to eat chocolate for health reasons, but, amazingly, dark chocolate antioxidants are beneficial when eaten properly. They even come in the forms of a chocolate phone and chocolate cell.
The Benefits That Dark Chocolate Antioxidant Provide
Evidence suggests that consuming dark chocolate provides antioxidants in the bloodstream. These dark chocolate antioxidants that are provided help to protect and strengthen the heart. Found in the cocoa bean, these dark chocolate antioxidants have been specifically identified as epicatechin which is a type of flavonoid.Found in the stems, leaves, and seeds of many plants are a ketone flavonoid.
In fact, test studies revealed that those individuals who ate dark chocolate recipe had an increase of antioxidants in their bloodstream.Antioxidants in the bloodstream was shown to rise up to 20%.Hence, a moderate snacking of dark chocolate could very well be just as healthy as a diet of leafy vegetables.
Dark Chocolate And The Greatest Benefits
However, there is one precaution when wishing to receive the maximum healthful benefits of dark chocolate antioxidants. That precaution is not drinking milk when eating dark chocolate or for that matter any other food item that is replete with antioxidants.
Additional studies on those individuals who had eaten dark chocolate antioxidants, revealed that the benefit of eating dark chocolate antioxidants was negated when milk was drank separately or was part of the dark chocolate mixture. Specifically, when the level of antioxidants in the bloodstream was measured after eating milk chocolate or milk with their dark chocolate there was no increase in the epicatechim level. The conjecture of this study is that the food molecules of milk adheres to the epicatechins and prevents the assimilation of the flavonoids.
Therefore, the study concluded that when eating new chocolate or other richly saturated antioxidant products, it is important not to drink milk. This will allow for the full absorption and benefit of the antioxidants within those food products.
Posted
on Thursday, November 13th, 2008 at 8:40 am and is filed under Cooking.
RSS 2.0 feed
| leave a response | trackback