TASTY AND HEALTHY!

The components of the cocoa turn out to be beneficial for the heart and the prevention of the cancer.

The chocolate is the panacea: he knows good and fights the most common illnesses in the modern society. The scientists have been polished in this occasion for making us happy and, instead of recommending syrups and wheys of unbearable flavor, they propose a moderate and constant consumption of the fruit of the cocoa.

Three hours

An investigation of the School of Medicine and the University of Athens highlights that the chocolate, rich in flavonoides, has a protective effect on the cardiovascular system at least in three hours following the consumption. After consuming a dose of 100 grams of black chocolate (more than 70 % of cocoa), a beneficial effect on the function was observed secretora of the cells that the blood glasses cover and on the reflection of the waves of pulse.
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Minor risk

A study published in ‘Archives of internal medicine ’ on 470 Dutch males of between 65 and 84 years underlines that the individuals who were taking more chocolate were presenting better numbers of blood pressure and up to 50 % less possibilities of dying of a cardiovascular ailment. The scientists indicated that the high place contained in flavonoides –unos powerful antirust – they promote the availability of nitric, indispensable oxide in the mechanism vasodilatador that, in turn, helps to normalize the arterial tension.

Reaction capacity

The chocolate stimulates the cerebral functions, according to a study carried out by the University of Wheeling (Virginia), because it contains numerous stimulant substances as the teobromina and the feniletilamina. The black chocolate contains approximately 450 teobromina milligrams in 30 grams, ten times more than the common chocolate. The fenetilamina is an alkaloid and a monoamina to which there assume functions of neuromodulador or neurotransmitter in the brain. For the investigators, the milk chocolate stimulates the visual memory, while the consumption of black chocolate produces a progress of the capacity of reaction.

The health of the kuma

A team of scientists of the Universities of California and the School of Medicine of Harvard realized a study of the Indians Kuma, who live in the islands San Blas, close to the coast of Panama, known for consuming big quantities of rich cocoa in flavonol (three or four cups a day). Between his members there are strange the hypertension and the cardiovascular diseases, while the kuma that they have emigrated to the capital consume only four cocoa cups per week and do not enjoy the same level of cardiovascular health.

Multiple effects

The Service of Agricultural research of the United States has just made public an investigation that attributes antirust properties to the cocoa in dust. In the pure natural state, it contains many procianidinas, in addition to flavonoides that have demonstrated to act like protector opposite to the cancer, cardiopatía isquémica and ictus

Instead of tobacco

The investigators of the University Hospital of Zurick published a study on the effects of the dark chocolate with 74 % of cocoa and the white chocolate (that does not take cocoa) in the arterial blood circulation of the smokers. The tobacco operates on the cells endoteliales that the internal walls of the arteries cover and in the thrombocytes involved in the formation of clots in the blood. The tomografias for ultrasounds realized to the smokers demonstrated that 40 daily grams of chocolate, across the polyphenols of the dark chocolate, limit to almost the half the activity of the thrombocytes with minor possibilities of thrombosis, effusion or infarction, while the white chocolate did not have positive effects.


Children with diarrhea

A study of a group of scientists of the universities of Heine, in Germany and Oakland (USA), alludes to a serious problem of public health in Mexico. In this country more than 4.000 children die annually for diarrhea, number that represents almost the tenth part of all the causes of death in five-year-old minors. The study determined that the flavonoides of the cocoa can limit the development of causative liquids of the diarrhea and that they can inhibit an intestinal protein called CFTR, persons in charge of regulating these substances.
This discovery, say the scientists, might drive to the development of natural treatments of low cost and high accessibility for the people with the advantage of not presenting side effects. The cocoa employment for the treatment of the diarrhea, is not new and it is known from the XVIth century both in America and in Europe.