Benefits: knowledge of chocolate pharmacology

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.

Chocolate can suppress depression and make people feel euphoric.

Disadvantages: eating too much can easily make people fat, resulting in too much food fat, indigestion, gastrointestinal discomfort and so on.