Chocolates are yummy. Chocolates are tempting. Moderate consumption of chocolates can have several benefits on the various aspects of our health.

Chocolates can reduce cardiac risks: Chocolates can improve the flow of blood by increasing or dilating the blood vessels. This, in turn, considerably diminishes the threat of cardiovascular problems. Chocolates can also decrease inflammation of the lining of the arteries thus lowering the risk of strokes and cardiac attacks.

Chocolates can help Diabetics: Contrary to common belief, chocolates can benefit even Diabetics. They can efficiently lower insulin resistance, an abnormality found in people suffering from Type2 Diabetes.

Chocolates can subdue coughs: Nagging coughs related to bronchitis and viral syndromes can be checked more efficiently by the theobromine in chocolates than the prescription drugs that cause side effects like drowsiness.

Chocolates have antioxidants: Chocolates act as a source of antioxidants and thus lower the threats of cancer and cardiac problems. Naturally processed dark chocolates are an excellent source of flavonoids, which are kind of polyphenols, present in plants having antioxidant properties. Flavonoids present in dark chocolates are called epicatechins. A cup of hot cocoa is believed to have more antioxidants than a glass of wine or a cup of tea. Cocoa, when consumed hot, releases more antioxidants than cold cocoa.

Chocolates have far-reaching effects: Chocolates can reduce LDL or “bad” cholesterol. They are also capable of reducing the clustering of platelets thus lowering the threat of blood clots.

Tags: Chocolates

This entry was posted on Wednesday, October 21st, 2009 at 4:33 pm and is filed under Chocolates. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.