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health benefits of chocolate

Publié le 19/05/2024

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« DNL : health benefits of chocolate The chocolate is often considered as a fatty or bad food which wasn’t recommended for the health.

However, for a few years, many scientists have been interested in its composition ans its benefits for our body.

I will show you some studies for the health benefits of chocolate. On the first I will expose the first experiment realised.

It deals with the digestion of the chocolate and the beneficial effects that this. After I present you a second experiment about the molecule that compose the chocolate. For the end I speak you nefast effects and recommendation of scientists for the consomation 1ere experience l'American Chemical Society The first experiment is realised by the American chemical Society. They focused on the effects that chocolate can have in our intestine, and therefore in the rest of our body. As a reminder, our intestine is populated by thousands of bacteria that form the microbiota, some are bad for our body and produce bloating or stomachache but others are beneficial: they serve to protect our body and improve digestion. The scientists found that cocoa powder, an ingredient in chocolate, contains several polyphenolic compounds, or antioxidants, such as catechin and epicatechina, and a small amount of dietary fiber.

These components are poorly digested by the intestine and are therefore absorbed.

When they reach the colon, the good bacteria take over.

Bacteria like these components then they ferment and develop them.

They are therefore metabolized into smaller molecules, which are more easily absorbed. Chocolate is therefore considered as a prebiotic.

A prebiotic is a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines.

So the chocolate improves the health of our microbiota, because of that a beneficial microbial population increases this have a consequence: it can reduce unwanted bacteria in the intestine which causing stomach problems. 2 experience This second experiment conducted by the University of California was based on the components of raw chocolate..... »