Chocolate
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Introduction
Chocolate exists as brown and sweet food prepared through roasting and grounding of the cocoa seeds and finally made into various forms such blocks, paste, or liquid. As per Beckett (2018), the cacao tree seeds possess intense bitter taste, and hence fermentation ensures flavour development. Chocolate persists as one of the most flavors and food globally that comprises various health benefits. Equally, cocoa acts as the main ingredient in chocolate, which contains active phenolic contents which possess the antioxidants properties significant in multiple health benefits. On the same note, chocolate consumption offers a wide range of health improvement by lowering the risk of cardiovascular disorders, prevention of cognitive decline as well as a reduction in cholesterol.
Chocolate consumption more so dark type significantly health in preventing cardiovascular disease such as heart diseases as well as stroke. A study work published in The BMJ concludes that chocolate lowers the risks related to heart disorders by one-third (Serafini & Jirillo, 2017:67). The authors of the journal explain that dark chocolate enhances a reduction in cardiometabolic complications. Furthermore, research work conducted by Canadian scientists, including 44,489 participants, indicated that individuals taking chocolate possess 22% fewer chances for experiencing stroke than their counterparts who did not (Gammone et al., 2018:859). Therefore, from various studies, chocolate consumption results in the prevention of cardiovascular complications.
Chocolate consumption reduces the cholesterol in the body and improves the cognitive function more so in older people. According to Serafini and Jirillo (2017:67), the use of chocolate critically helps in the reduction of low-density lipoprotein (LDL), also known as “bad proteins.” As a result, eating chocolate improves blood pressure, which significantly supports the health of the cardiovascular system. Similarly, scientists from Harvard Medical School concludes that taking two cups of hot chocolate enhances brain health and reduces the incidences of memory decline in elderly individuals. Gammone et al. (2018:857) explain that taking chocolate improves the flow of blood in the brain, thus increasing its functionality. Laboratory experiment report published in 2014 show lavado, an extract from cocoa, prevent damage of nerve pathways more so in Alzheimer’s patients, which reduces symptoms like cognitive decline (Mellor, Georgousopoulou & Naumovski, 2017:5). Therefore, based on various research works, chocolate consumption significantly improves the health of individuals by reducing cholesterol levels and increasing cognitive functions.
Conclusion
Chocolate originates from the cacao tree seeds fermented and dries to gain flavors. In the current world, chocolate exists as one of the common characteristics and food across the globe. Different research works indicate that it offers various health benefits to its users. Chocolate consumption prevents cardiovascular disorders, lower cholesterol level, and increase cognitive functions by enhancing brain functionality. Moreover, the filed requires more research works to ascertain some of the health benefits related to the use of chocolate. Therefore, chocolate offers multiple health benefits to the users, but more research work would reveal information on this topic.
References
Mellor, D. D., Georgousopoulou, E. N., and Naumovski, N. 2017. Cocoa and chocolate, their clinical benefits: Insights in study design. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 12(18), 1-7.
Gammone, M. A., Efthymakis, K., Pluchinotta, F. R., Bergante, S., Tettamanti, G., Riccioni, G., and D’Orazio, N. 2018. Impact of chocolate on cardiovascular health. Frontiers in bioscience (Landmark edition), 23, 852-864.
Serafini, M., and Jirillo, E., 2017. Chocolate and Health: Friend or Foe?. Frontiers in nutrition, 4, 67.
Beckett, S. T., 2018. The science of chocolate. Royal Society of Chemistry.