At Easter, chocolate is in the spotlight! And that’s good, because it is full of antioxidants, contains good fat and contains several vitamins and minerals. However, to take full advantage of its benefits, it is best to choose dark chocolate made with at least 60% cocoa. In fact, the more chocolate contains a high proportion of cocoa, the more interesting it is from a nutritional point of view, because it is the cocoa that provides many minerals and trace elements. But be careful not to consume too much! Because even if chocolates very rich in cocoa are better for your health, they are nonetheless caloric and sweet. Here is why you would be wrong to deprive yourself of chocolate at Easter!
Chocolate is an antioxidant
Chocolate is one of the foods richest in flavonoids, antioxidants contained in cocoa powder up to about 10%. They play a role in the prevention of certain diseases and make it possible to fight against the premature aging of cells.
The antioxidant capacity of cocoa is said to be four to five times higher than that of black tea, two to three times higher than that of green tea and twice as high as that of wine (1).
It is good for the cardiovascular system and improves circulation
According to several studies, the daily consumption of chocolate Reduces cardiovascular disease by 37%, stroke risk by 48% and myocardial infarction by 27% (2).
In addition, flavonoids limit the appearance of bad cholesterol (LDL), dilate blood vessels and improve clotting, thus reducing the risk of cardiovascular disease.
A high concentration of platelet microparticles increases the risk of thrombosis. However, several studies have shown that a good number of components of chocolate, particularly catechin and epicatechin, have a antiplatelet effect similar to that of aspirin (3).
It is good for the brain
Researchers recently discovered that people who ate chocolate at least once a week tended to have better cognitive performance. It would act above all on memory.
It improves intestinal transit
100 grams of dark chocolate with 70% cocoa contains approximately 15 g of fiber, important for intestinal transit.
In addition, chocolate also contains polyphenols which strengthen the intestinal mucosa.
It is an excellent source of magnesium, iron, zinc, manganese and copper
the magnesium participates in bone formation, protein building, enzymatic actions, muscle contraction, dental health and the functioning of the immune system.
the iron is a mineral essential for the transport of oxygen and the formation of red blood cells in the blood.
the zinc participates in particular in immune reactions, in the production of genetic material, in the perception of taste, in the healing of wounds and in the development of the fetus.
the manganese acts as a cofactor of several enzymes that facilitate a dozen metabolic processes. It also participates in the prevention of damage caused by free radicals.
the copper is necessary for the formation of hemoglobin and collagen in the body. Several copper-containing enzymes also help in the body’s defense against free radicals.
It is good for morale
The visual, olfactory and taste pleasure caused by chocolate activates the pleasure circuit in the brain, thus causing the secretion of endorphins to the euphoric and calming effect.
Thanks in particular to its magnesium content, chocolate makes it possible to fight fatigue and anxiety.
It also contains tryptophanes which transmit serotonin to the body. Serotonin plays an essential role in mood since it helps bring a feeling of soothing and well-being.
It’s an anti-stress
The anti-stress properties of chocolate have been demonstrated by a study (4) carried out on 30 healthy adults. They consumed 20g of dark chocolate in the middle of the morning, and the same dose in the afternoon, for two weeks. After this diet, the researchers observed a decreased levels of cortisol, a hormone secreted in excess during times of stress physical or psychological.
These virtues also come from the richness of chocolate in mineral salts, especially in phosphorus and magnesium.
Its glycemic index is low
The glycemic index classifies foods according to the rise in blood sugar that they produce when eaten. The glycemic index of dark chocolate 70% cocoa is 25 (5).
Foods with a low glycemic index are generally more filling, which helps to avoid always being hungry or overeating.
It is good for sportsmen
According to a study published in the European Journal of Nutrition in April 2011, eat a few squares of dark chocolate 70% cocoa one to two hours before physical exercise limit muscle damage due to oxidative stress induced by exertion.
In addition, magnesium contributes to muscle function and in particular to reduction of cramps.
Because it’s delicious!
There are multitudes of varieties of chocolates to delight our taste buds: almonds, pistachios, hazelnuts, dark, milk … A small square of chocolate from time to time is always a treat!
