純黑巧克力有什麼能為你做的
黑巧克力，福利-的-吃，巧克力，巧克力和健康，巧克力的健康益處，巧克力心臟健康，黑巧克力健康，黑巧克力的心，健康的益處的巧克力，自己的健康的心理及身體， 自己的新聞
由耶拿Pincott
凱瑟琳·赫本報導說她自己，“之前你你所看到的，我的朋友，是巧克力一輩子的結果。”的啟發，我們打破了成個小時，週，月，年。下面是一個修復可以做....
在90分鐘......你的神經元哼著。
中，科學家測試警覺性和精神耐力的方法之一是通過詢問他們的臣民做數學在他們的頭上-倒計時了3S和7S，例如-任務如此繁瑣他們處方失眠。但人們喝可可在90分鐘之後，他們列舉了正確的數字，一項研究發現在英國諾森比亞大學。歸功於黃烷醇，即已經發現，以擴大血管和增加腦中血流量的植物抗氧化劑。多少黃烷醇你要看產地，採收加工，說一個研究報告的作者，水晶哈斯克爾-拉姆齊，博士。最富含黃烷醇的選擇通常是最黑暗和痛苦的，像可可粉和烘焙巧克力。為了配合這項研究的認知甜蜜點，她說，我們需要了大概7克，特殊的，豐富的高黃烷醇可可粉或3.5盎司的巧克力棒，至少70％的可可含量。（可可粉的研究是CocoaPro，它是在CocoaVia和德芙黑巧克力產品。）
在兩個半小時......你能抗拒比薩自助餐。
即使馬里奧巴塔利邀請你共進晚餐，你可能會被自己克制感到驚訝。吃了70％的可可巧克力（3.5盎司巴）後約2.5小時，在哥本哈根大學的志願者消耗17％的熱量少在全友可以吃比薩自助餐比他們早先在吃牛奶巧克力。甜的，咸的或者脂肪的食物只是沒有相同的平局，他們說。其他的研究證實：黑巧克力-也許是因為它是如此強烈-降低食慾刺激素生長素的水平，更充盈。而這裡的驚喜：即使是氣味它使人們不太餓。
在三個小時......它會開始保護你的心臟，
這是當可可開始像一類高血壓藥物稱為ACE（血管緊張素轉化酶）抑製劑的工作，研究人員發現在瑞典林雪平大學。劑量：約2.6盎司的不加糖72％的可可黑巧克力，其中18％在三小時內降低血壓調節酶（ACE） 。其他的研究發現，由2個月的標記，每日劑量為高黃烷醇的巧克力導致了壓降的2對3毫米汞柱的血壓，其可以轉化為中風的低8％的風險。雖然沒有心髒病是（但）訂明的巧克力代替藥品，研究正在進行中。機會是，患者依從性會很高。
兩個星期後，...你的直覺開始改變。
人們誰自稱“高焦慮”類型經歷了戲劇性的轉變在這一點上，發現刊登在一個研究蛋白質組研究雜誌。之前，他們就開始每天吃黑巧克力（約1.5盎司），他們的尿液和血液樣本呈高水平的應激激素。兩個星期的療程後，這些激素顯著下降。科學家們還指出，改變腸道菌代謝，這表明在結腸微生物在得到更好的處理-和最大化的好處-黃烷醇和其他健康的多酚。黃烷醇也是一個眾所周知的益生元，它支持“好人“像細菌乳酸桿菌，如果你吃了，你會得到其他的“撫慰食品”：酸奶）。
一個月以後...辛苦賺來的利益滾滾而來。
對於那些有鋼鐵般的紀律好消息，每天吃巧克力，所有月份。到現在為止，你的“好”（高密度脂蛋白），以“壞”（低密度脂蛋白）膽固醇的比例可能有所改善，因為它在每一天誰吃約2.6盎司兩種深色或高黃烷醇的巧克力的志願者做了。好處可能是累積性的，有助於防止老老太太陰霾擺在首位：在七十年代誰表示，他們每星期習慣性地吃一些巧克力（以及富含多酚的酒和茶）人得分顯著高於上比戒除認知測試。並且，在一個月的高黃烷醇的可可後（我們正在談論一個每天500毫克的黃烷醇，毫不遜色，這是7克高黃烷醇可可粉或強烈的黑巧克力一塊3.5盎司吧），受試者報告顯著更加寧靜的感覺。
經過兩個半月的......沒有人知道你吃的像一個十幾歲。
在這一點上，你可能會圍巾下來漢堡包和乳酪每一天-但有較少的炎症和比預期更低的胰島素水平。可可為主食的老鼠似乎，至少。當他們吃了相當於人類的10湯匙（低糖，低脂）可可粉每天，他們的胰島素水平下降到近三分之一低於同脂肪飲食非可可為主食的老鼠。這幾乎低至那小鼠低脂肪飲食。和他們失去了- 輸了！ -權重開機。有一種說法：在可可黃烷醇益生元可以改善腸道屏障，從而防止內毒素，垃圾食品興旺的細菌，從消化系統外洩漏，並引發了炎症和胰島素抵抗是先於肥胖和2型糖尿病。（研究人員認為人類將同樣受益;敬請關注。）
三個月後...你的皮膚看起來13年年輕（無填料）。
好吧，也許不是一個十年更年輕，但至少它可能是suppler，光滑和豐滿-發現了一個德國的研究相比女性的皮膚和關閉高黃烷醇的可可方案。對於那些誰喝高黃烷醇（329毫克），可可飲料（與大多數3.5盎司，70％的可可巧克力棒），每天早上12週，血液流向表皮的速度加倍與比較低黃烷醇組。其結果是，他們的皮膚變得平均值，16％的緻密，加厚11％，濕潤的13％和42％的比實驗之前鱗屑少。加，這是25％的紫外線的皮膚發紅效果更耐-媲美溫和防曬霜。他們在那裡再次，黃烷醇和其他抗氧化劑拯救我們的皮。
一年之後......你可能會覺得瘦。
巧克力帶來一個有趣的悖論，研究人員發現在加州大學聖地亞哥分校。對1000名成年人，他們遵循的，那些誰經常吃的東西超過每週兩次變成了稍微薄誰比那些吃了不那麼頻繁。而且，不，他們沒有多做運動。：造成了看似不可能的-謎可能由囓齒類動物的研究中，可可的黃烷醇巧妙地重新調整新陳代謝，提高對胰島素的敏感性來解釋運動自由，飲食無減肥。但在此之前你去豬野，注意，巧克力愛好者並不一定吃巧克力每一天還是非常的份量。這是一種能量密度高的食物，說哈斯克爾-拉姆齊-尤其是當糖被添加。為了防止你的習慣從導致體重增加，她建議在確保巧克力被消耗代替-而不是除了和-別的東西。
十年後......它仍然得到你的血液裡流淌。
當研究者追踪巧克力的心血管益處長達十幾年，趨勢是...令人振奮。31000瑞典婦女，那些誰表示，他們吃巧克力一次或每週兩次有心臟衰竭的比戒除降低32％的風險。雖然科學不能證明可可得到所有的功勞，它的黃烷醇可阻止血小板結塊在一起，形成致命的血栓。但是 -這裡是一個大的-我們大多數人更喜歡牛奶巧克力的顏色較深的東西，和所有過量的糖，每天能最終得不償失。這個教訓是吃治療只有它最瘦的，最有力的形式：可可粉或黑巧克力，這是高黃烷醇，低糖和脂肪。其中，對一些人來說，是苦樂參半的消息。
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By Jena Pincott
Katharine Hepburn reportedly said of herself, "What you see before you, my friend, is the result of a lifetime of chocolate.” Inspired, we broke that down into hours, weeks, months and years. Here’s what a fix can do….
Within 90 minutes…your neurons are humming.
One way in which scientists test for alertness and mental stamina is by asking their subjects to do math in their head -- counting down by 3s and 7s, for instance -- tasks so tedious they’re prescribed for insomnia. But 90 minutes after people drank cocoa, they rattled off correct numbers, found a study at the U.K.’s Northumbria University. Credit goes to flavanol, a plant antioxidant that has been found to widen blood vessels and increase blood flow in the brain. How much flavanol you get depends on origin, harvesting and processing, says one of the study's authors, Crystal Haskell-Ramsay, PhD. The most flavanol-rich options are usually the darkest and bitterest, like cocoa powder and baking chocolate. To match the study’s cognitive sweet spot, she says, we’d need roughly 7 grams of special, enriched high-flavanol cocoa powder or a 3.5-ounce chocolate bar with at least 70-percent-cocoa content. (The cocoa powder in the study was CocoaPro; it's in CocoaVia and Dove Dark Chocolate products.)
Within two and a half hours…you can resist a pizza buffet.
Even if Mario Batali invites you to dinner tonight, you might be surprised by your own restraint. About 2.5 hours after eating 70-percent-cocoa chocolate (a 3.5-ounce bar), volunteers at the University of Copenhagen consumed 17 percent fewer caloriesat an all-you-can-eat pizza buffet than if they had eaten milk chocolate earlier on. Sweet, salty or fatty foods just didn’t have the same draw, they said. Other research confirms: Dark chocolate—perhaps because it’s so intense -- decreases levels of the appetite-stimulating hormone ghrelin and is more filling. And here’s the surprise: Even the smell of it made people less hungry.
Within three hours…it’ll start to protect your heart.
This is when cocoa begins working like a class of hypertension drugs called ACE (angiotensin-converting enzyme) inhibitors, found researchers at Sweden’s Linköping University. The dose: about 2.6 ounces of unsweetened 72-percent-cocoa dark chocolate, which decreased the blood-pressure regulating enzyme (ACE) by 18 percent in three hours. Other research found that by the two-month mark, a daily dose of high-flavanol chocolate led to a drop of 2-to-3 mm Hg in blood pressure, which may translate to an 8 percent lower risk of stroke. While no cardiologist is (yet) prescribing chocolate in lieu of pharmaceuticals, research is ongoing. Chances are, patient compliance would be high.
After two weeks…your gut feelings start to change.
People who call themselves “high-anxiety” types experienced a dramatic shift at this point, found a study published in the Journal of Proteome Research. Before they started eating dark chocolate (about 1.5 ounces) daily, their urine and blood samples showed high levels of stress hormones. After two weeks on the regimen, those hormones dropped significantly. The scientists also noted changes in gut-bacteria metabolism, which suggests that microbes in the colon got better at processing -- and maximizing the benefits of –- flavanol and other healthy polyphenols. Flavanol is also a known prebiotic; it supports the “good guy” bacteria like Lactobacillus that you’d get if you ate that other “soothe-food”: yogurt.)
After one month…hard-earned benefits are rolling in.
Great news for those with the steely discipline to eat chocolate every day, all month. By now, your ratio of “good” (HDL) to “bad” (LDL) cholesterol may have improved,as it did in volunteers who ate about 2.6 ounces of either dark or high-flavanol chocolate every day. The benefits may be cumulative, helping to prevent old-lady haze in the first place: People in their seventies who say they habitually eat some chocolate each week (along with polyphenol-rich wine and tea) scored significantly higher on cognition tests than abstainers. And, after a month of high-flavanol cocoa (we’re talking 500 mg of flavanols a day, no less; which is in 7 grams of high-flavanol cocoa powder or a 3.5-ounce bar of intensely dark chocolate), subjects reported feeling significantly more serene.
After two and a half months…no one knows you eat like a teenager.
At this point, you might scarf down hamburgers and cheesecake every day -- yet have less inflammation and a lower insulin level than expected. Cocoa-eating mice seem to, at least. When they ate the human equivalent of 10 tablespoons of (low-sugar, low-fat) cocoa powder daily, their insulin levels dropped to almost one-third less than that of non-cocoa-eating mice on the same fatty diet. That’s almost as low as that of mice on a low-fat diet. And they lost -- lost! -- weight to boot. One theory: Prebiotic flavanols in cocoa may improve the gut barrier, thereby preventing endotoxin, a junk-food-thriving bacterium, from leaking outside the digestive system and triggering the inflammation and insulin resistance that precede obesity and type-2 diabetes. (The researchers think humans will benefit similarly; stay tuned.)
After three months…your skin looks 13 years younger (without fillers).
Okay, maybe not a decade younger, but at least it may be suppler, smoother and plumper -- found a German study that compared women’s skin on and off a high-flavanol cocoa regimen. For those who drank a high-flavanol (329 mg) cocoa drink (comparable to most of a 3.5-ounce, 70-percent-cocoa chocolate bar) every morning for 12 weeks, the rate of blood flow to the epidermis doubled compared with a low-flavanol group. As a result, their skin became, on average, 16 percent denser, 11 percent thicker, 13 percent moister and 42 percent less scaly than before the experiment. Plus, it was 25 percent more resistant to the skin-reddening effects of UV rays -- comparable to a mild sunscreen. There they are again, flavanols and other antioxidants saving our hides.
After a year…you may feel thinner.
Chocolate poses an intriguing paradox, found researchers at the University of California at San Diego. Of the 1,000 adults they followed, those who regularly ate the stuff more than twice a week turned out to be slightly thinner than those who ate it less frequently. And, no, they weren’t exercising more. The mystery may be explained by rodent studies in which cocoa’s flavanols subtly retuned metabolism and increased sensitivity to insulin -- resulting in the seemingly impossible: exercise-free, diet-free weight loss. But before you go hog-wild, note that the chocolate lovers didn’t necessarily eat chocolate every day or very much in a serving. It’s an energy-dense food, says Haskell-Ramsay—especially when sugar is added. To prevent your habit from leading to weight gain, she recommends making sure that the chocolate is consumed in place of -- rather than in addition to& -- something else.
After a decade…it still gets your blood flowing.
When investigators tracked chocolate’s cardiovascular benefits for up to ten years, the trends were…heartening. Of 31,000 Swedish women, those who said they ate chocolate once or twice a week had a 32 percent lower risk of heart failure than abstainers. While science can’t prove that cocoa gets all the credit, its flavanols may deter platelets from clumping together to form deadly clots. But -- and here’s a big one -- most of us prefer milk chocolate to the darker stuff, and all that excess sugar every day can eventually outweigh the benefits. The lesson is to eat the treat only its leanest, most potent forms: Cocoa or dark chocolate that’s high in flavanol, low in sugar and fat. Which, to some, is bittersweet news.
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