Diet: the benefits of chocolate
Good for memory, useful in the prevention of cardiovascular diseases, chocolate is full of good nutrients.
The higher its cocoa content, the richer it is in fiber, minerals and antioxidant polyphenols. 20g (or 2 large flat squares) of dark chocolate with more than 70% cocoa provides 28% of the recommended intake of copper, 8 to 11% of the fiber, magnesium and manganese.
• Black is not contraindicated in diabetes
Less sweet than milk chocolate (7g of sugars, the equivalent of 1 1/2 pieces per bar), dark also has a low glycemic index, which prevents blood sugar levels rising too quickly. Note: chocolates "without added sugars" with maltitol (sweetener) can cause digestive problems.
• It contributes to the prevention of cardiovascular diseases
The synthesis of 14 studies bringing together 508,705 participants concludes that the risk of heart attack by 10% and stroke by 16% in people consuming 13 to 25g of dark chocolate per day. Its polyphenols are said to reduce blood pressure and blood cholesterol. It is good for the memory.
• Its polyphenols also have neuroprotective properties
In a group of people aged 65 and over, regular consumption of chocolate has been associated with a reduced risk of developing Alzheimer's disease. A recent study in postmenopausal women shows that eating chocolate improves oxygenation in the brain.
0 Comments