It's a transliteration of a foreign word Chocolate. Its main raw material is cocoa beans (coconut-like fruit, which will blossom and bear fruit on the trunk). Its origin is very early. It began in Montezuma, the last emperor of the Astica dynasty in Mexico. At that time, it was a society that worshipped chocolate. It liked to add peppers, peppers, vanilla beans and spices to drinks to make bubbles, and drank 50CC every day in gold cups. It is a drink belonging to members of the court. Its scientific name, Theobroma, means "the drink of the gods". It is regarded as a valuable cardiotonic and diuretic agent. It has an activating effect on protein catabolic enzyme in gastric juice and can help digestion.
The earliest chocolate, which originated from the ancient Indians in Mexico, is a kind of food containing cocoa powder. Its taste is bitter and spicy. 1526, the Spanish explorer cortes brought it back to Spain and dedicated it to the king at that time, which made Europeans regard it as a drug of ecstasy and set off a frenzy. Later, in the16th century, the Spanish made chocolate "sweet". They mixed cocoa powder and spices in sugarcane juice to make a sweet drink. In 1876, a Swiss named Peter was ingenious and added some milk to the above drinks, which completed the whole process of modern chocolate creation. Soon after, it was thought that liquid chocolate would be dehydrated and concentrated into pieces of chocolate candy which are easy to carry and store. 1828, Van Houten of the Netherlands thought of removing 2/3 of its fat and making it easy to drink cocoa. /kloc-At the end of 0/9th century, daniel peter invented adding milk to chocolate to make it taste better, which is the embryonic form of chocolate today.
Pharmacological knowledge of chocolate
Chocolate contains more than 300 known chemicals. Scientists have analyzed and experimented with these substances one by one for hundreds of years, and in the process, they have continuously discovered and proved the vivid pharmacological effects of various components of chocolate on human body.
Chocolate is a natural guardian against heart disease.
Chocolate is rich in multi-source phenol compounds, which play a considerable role in preventing the oxidation or accumulation of fatty substances in human arteries.
The main symptom of heart disease, coronary heart disease, is usually caused by the oxidation of LDL (low concentration lipoprotein) in human blood and the formation of obstacles, which causes cardiovascular obstruction.
The phenol compound of chocolate can not only prevent the fat of chocolate from rotting and turning sour, but also be quickly absorbed by blood vessels after being eaten into human body, and the antioxidant components in the blood are obviously increased, and it quickly acts as a powerful antioxidant to prevent LDL oxidation and inhibit platelet activity in blood vessels. These subcomponents play an important role in keeping blood flow unblocked in human blood vessels.
Nutritionists have proved that such natural antioxidant phenol compounds are contained in plant foods such as fruits, vegetables, red wine and tea.
Strawberry is the most antioxidant among fruits, however, the antioxidant content of chocolate is eight times higher than that of strawberry.
50 grams (one or two) of chocolate and 150 grams (three or two) of fine red wine contain basically the same antioxidants.
The experiment proves that it comes from:
Andrew Waterhouse is an expert in grape cultivation and brewing at the University of California.
Penny Kris-Etherton, Professor of Nutrition, University of Pennsylvania
Carl Keen, Professor, School of Nutrition, Institute of Internal Medicine, University of California.
Cesar Fraga, Professor of Physical Chemistry, School of Pharmacy and Biochemistry, University of Buenos Aires.