“Chocolate”… benefits and harms – Al-Marsad Libyan newspaper

England – Chocolate, or more specifically cocoa, contains many different active compounds that can trigger pharmacological effects within the body, such as prescription drugs.

These compounds, which exert neuroprotective effects in the brain, must be able to cross the blood-brain barrier, which prevents harmful substances (such as toxins and bacteria) from entering sensitive nerve tissue.

Experts revealed that one of these compounds, called theobromine, is also found in tea and contributes to its bitter taste.

Both tea and chocolate contain caffeine, to which theobromine is related as part of the “purine” chemical family. These chemicals contribute to the addictive nature of chocolate, and they also have the ability to cross the blood-brain barrier, where they can affect the nervous system.

Health benefits of cocoa

For centuries, chocolate has been used as a medicine to treat a range of ailments, including anemia, tuberculosis, gout, and even low libido.

There is evidence to suggest that eating cocoa has a positive effect on the cardiovascular system. It can prevent endothelial dysfunction, where arteries harden and fill with fatty plaques, which can in turn lead to heart attacks and strokes.

Eating dark chocolate may reduce blood pressure, another risk factor for arterial disease.

Some studies have indicated that dark chocolate may be useful in controlling levels of high-density lipoprotein cholesterol, which can help protect the heart.

It turns out that polyphenols, found in foods such as chocolate, may also lead to improved blood sugar control.

Science says that eating 20 to 30 grams of regular or dark chocolate containing cocoa solids daily, instead of milk chocolate, can lead to a greater health benefit.

A systematic review analyzed a group of studies that examined the feelings and emotions associated with eating chocolate, and most participants showed improvements in mood, anxiety, energy, and states of arousal.

Chocolate toxicity

Scientists have reported that some compounds found in chocolate have potential negative effects on humans. Chocolate is a source of oxalate, which, along with calcium, is one of the main components of kidney stones.

It is advised not to eat foods rich in oxalates, such as spinach and chocolate, when suffering from recurrent kidney stones.

The report is by Dan Baumgart, Senior Lecturer from the School of Physiology, Pharmacology and Neuroscience, University of Bristol.

Source: ScienceAlert