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Chocolate: composition

  1. Chocolate is a delicious substance. It is not only tasty, but also good for you. Chocolate contains various neurotransmitters that cause a blissful effect. It also has a stimulating effect on the body. In addition, it contains polyphenols that provide protection against oxygen radicals. The brain is also stimulated by various substances in chocolate. Dark chocolate in particular contains most of these substances and the least cocoa butter, which makes this type the healthiest.

Composition of types of chocolate

  1. Chocolate is made from cocoa from cocoa beans. Cocoa mass is extracted from the cocoa beans. This is squeezed to yield cocoa powder and various types of cocoa butter. Which type of chocolate it is depends on the amount of cocoa mass, cocoa butter and sugar it contains. Dark chocolate contains cocoa mass and cocoa butter, milk chocolate also contains milk, but less cocoa mass and white chocolate only contains cocoa butter and milk.

Substances in chocolate

  1. Chocolate contains several substances that have a proven effect on the brain. Most of these substances are discussed below.

Chocolate also contains the following groups of substances


    1. The most important group of polyphenols are the flavonoids family. About 4000 species of these plant compounds are known to date. These can be divided into: Flavones, Flavonols, Catechins, Isoflavones, Flavonones and Anthocyanins.


    1. The flavanols, which are found in chocolate, influence the blood supply to the brain and the process of signal transmission between neurons. Flavanols are contained in the dry matter of cocoa. They are hardly found in cocoa butter. First of all, flavanols relax the muscle cells of our blood vessels, causing them to dilate. This increases the blood supply, in this case to the brain. Flavanols also influence the signal transmission between neurons. And lead to responses such as cell division, cell growth, cell survival, programmed cell death, cell growth and differentiation. They provide signaling within cells. They are important in the mechanisms behind memory storage. This takes place in the hippocampus and cortex of the brain. Flavonoids can increase memory and promote learning by activating kinases within these pathways.

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