Chocolate is a product based on cocoa slid and/or cocoa fat. The amount and types of cocoa solids and fat that the term implies are a matter of controversy. Manufacturers have an incentive to use the term for variations that are cheaper to produce, containing less cocoa and cocoa substitutes, although these variations might not taste so good.
“Dark chocolate”, also called “plain chocolate” or “black chocolate”, is produced by adding fat and sugar to cocoa. It is chocolate with no or much less milk than milk chocolate. The U.S. has no official definition for dark chocolate can for dark chocolate but European rules specify a minimum of 35% cocoa solids. Dark chocolate can be eaten as is, or used in cooking, for which thicker, more expensive baking bars with higher cocoa percentages ranging from 70% to 99% are sold. Dark is synonymous with semisweet, and extra dark with bittersweet, although the ratio of cocoa butter to solids may vary.
Scientists found that small amounts of dark chocolate may improve health in a similar way to exercise.
The researchers focused on the mitochondria, the tiny powerhouses in cells that generate energy, and discovered that a plant compound found in chocolate, called epicatechin, appeared to stimulate the same muscle response as vigorous activity.
Dr Moh Malek, from Wayne State University in Detroit, who leds US study on mice, said: “Mitochondria produce energy which is used by the cells in the body. More mitochondria mean that more energy is produced.”
“Aerobic exercise, such as running or cycling, is known to increase the number of mitochondria in muscle cells. Our study has found that epicatechin seems to bring about the same response-particularly in the heart and skeletal muscles,” he said.
A specific type of epicatechin from cocoa was given to mice twice a day for 15days. At the same time, other animals underwent 30 minutes of treadmill training each day.
Researchers found that mice only fed epicatechin and had the same exercise performance as those running on the treadmill.
The scientists hope that their research will lead to better ways of combating age-related muscle wasting.
“The number of mitochondria decreases in skeletal muscle as we age, and this affects us physically in terms of both muscle energy production and endurance,” said Dr Malek. “Applying what we know about epicatechin`s ability may provide an approach to reduce the effects of muscle ageing.”
“It appears epicatechin treatment combined with exercised could be a viable means to offset muscle ageing,” said Dr Malek.
黑巧克力與健康
Dark chocolate contains healthy fats.
Cocoa butter, which is extracted from the cacao bean and incorporated into most reputable dark chocolate bars, is mostly monounsaturated and saturated fat, with very little polyunsaturated fat. And because most of that saturated fat is stearic acid, widely known for having neutral effects on LDL, even avowed lipophobes can happily and whatever else your annoying friend who always falls for multilevel marketing schemes is hawking this week. The most studied polyphenol consumption centered on pigment-derived antioxidants, cacao`s polyphenols are also quite potent and potentially healthful.
What happens when the rubber hits the road, though? Or, somewhat more literally, what happens when the square of polyphenal-rich dark chocolate melts on the tongue, is swallowed, digested, and incorporated into the body? What are the actual health benefits of consuming high-cocoa content dark chocolate?
Dark chocolate and fatty liver.
Rats with fatty liver evince higher levels of oxidative stress and inflammation, but cocoa supplementation partially attenuated these pathological changes-even in choline-deficient rats. While cocoa wasn`t enough to fully resolve fatty liver, the researchers concluded that cocoa may be of therapeutic benefit in “less severe” forms of fatty liver.
黑巧克力能提高大腦內(nèi)一種叫做“塞洛托寧”的化學(xué)物質(zhì)的水平，給人們帶來安寧的感覺，從而起到消除緊張情緒，緩解壓力的作用。其含有的兒茶酸與茶中的含量一樣多，而兒茶酸能增強(qiáng)免疫力，預(yù)防癌癥，干擾腫瘤的供血。而且，黑巧克力還是一種抗氧化食品，對(duì)延緩衰老有一定功效。夠神奇吧？
Something about Chocolate 關(guān)于巧克力的知識(shí)
Although chocolate contains fermentable carbohydrates, but many of the dental research show that chocolate may not be as traditional as that resulting in dental caries rotten.
雖然巧克力包含可以發(fā)酵的碳水化合物，但許多牙科研究表明，巧克力可能并不像傳統(tǒng)認(rèn)為的那樣容易使牙齒齲齒。
Chocolate can provide a lot of minerals and nutrients that can meet the basic needs of the human body, which will help improve the fitness effects of sports and exercise.
巧克力還能提供很多滿足人體基本需求的礦物質(zhì)和營養(yǎng)素，有利于提高運(yùn)動(dòng)和鍛煉的健身效果。
Chocolate plays an important role in sports, for given the unique element of charm chocolate is the polyphenols.
巧克力對(duì)于運(yùn)動(dòng)有著舉足輕重的作用，而賦予巧克力獨(dú)特魅力的成分局勢多酚。
The flavonoid in dark chocolate also has the role of regulating immunity.
黑巧克力中的類黃酮物質(zhì)也有具有調(diào)節(jié)免疫力的作用。
Everyone knows that chocolate is good for you, although unfortunately the dark and bitter kind is better for you than the sweet milky kind.
眾所周知巧克力對(duì)人體是有益的，但是不幸的是，味苦的巧克力會(huì)比香甜的牛奶巧克力營養(yǎng)價(jià)值更高一些。
Raw chocolate-the unrefined fruit if the cacao tree, without added sugar, milk or vegetable fat-is nutritionally superior to even the highest quality dark chocolate.
未加工的巧克力-未提純的可可樹果實(shí)，沒有添加糖、牛奶、植物油——比任何高純度的黑巧克力都有營養(yǎng)。
Nutrition experts agree that dark chocolate deserves a place in healthy diets. High doses of cocoa support T-helper cells, which increase the immune system`s ability to defend against infection.
營養(yǎng)專家們認(rèn)可巧克力在健康飲食中占據(jù)一席之地。大劑量的可可能夠維持輔助型T細(xì)胞活性，從而提高免疫系統(tǒng)抵御感染的能力。
相關(guān)導(dǎo)讀： 英語培訓(xùn)學(xué)校 英語口語培訓(xùn) 新概念英語培訓(xùn) 香港大學(xué)面試培訓(xùn) 成人英語培訓(xùn)
