Peer Review Research Article Linking Chocolate to Happiness
Infographic: What science says about chocolate
To gloat International Chocolate Mean solar day, here are vi things that may surprise you lot about chocolate
By The Elsevier Community Posted on 1 July 2014
Chocoholics have always argued that chocolate is good for the soul and psyche. Studies in Elsevier'south scientific journals testify that information technology tin can also exist good for a lot of other things including our libido, blood pressure and coughs. Information technology may even assist prevent wrinkles.
In honour of International Chocolate Day, Elsevier colleagues have prepared this infographic, followed by a list of "six things scientific discipline says about chocolate."
Of course, many chocolate treats are laden with sugar and fats, so before y'all indulge, you may want to cheque out the actual studies here. (No science we could find justifies eating a steady diet of bonbons or downing a half liter tub of chocolate ice foam at one sitting.)
Simply in moderation ... bon ambition!
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Six things science says nearly chocolate
one. Chocolate can assist your dearest life.
It's no coincidence that chocolate reigns supreme on Valentine's 24-hour interval. In a 2006 study in Food Research International, the sexual health of women was compared to their self-reported chocolate consumption. The report showed that women who reported daily chocolate intake had a significantly higher sexual desire than the not-chocolate consumers. The aphrodisiac effects of chocolate are thought to be attributed to its pharmacologically active substances: Phenylethylamine, reported to induce pleasurable sensations every bit well as affect serotonin and endorphin levels in the brain and N-acylethanolamines which may also activate cannabinoid receptors or increase endocannabinoid levels which increases sensitivity. Eating chocolate stimulates the secretion of endorphins producing a positive sensation similar to a "runners high."
2. Chocolate has many medicinal effects.
The therapeutic utilise of cacao and chocolate that originated with Native Americans for angina, respiratory and dental issues, constipation, dysentery, indigestion, weakness, gout, hemorrhoids, and kidney and liver disease take been confirmed, co-ordinate to a 2010 report in Maturitas:
- Cardiovascular disease: Chocolate has flavanols a subgroup of plant-derived compounds chosen flavonoids benign for the lowering of blood pressure level and reductions in platelet aggregation.
- Treating coughs: Chocolate has theobromine which suppresses vagal activity, responsible for cough.
- Dental problems: Chocolate'due south tannins, containing polyhydroxyphenols (6%), are the fundamental substances that tin can reduce the bacterial load in the mouth, relieve bleeding gums, meliorate breath olfactory property and reduce the risk of cavities. (Brushing all the same recommended though!)
- Constipation, dysentery, indigestion: Magnesium found in chocolate corrects acidity and improves digestion. Alkaloids are beneficial for treating diarrhea.
- Skin problems: Cocoa butter contains fats and anti-oxidants, which aid protect the outer layer of skin by shielding it from damage and locking in moisture thereby helping to forbid wrinkles.
- Liver affliction: Chocolate's potent antioxidants, reduce the post-prandial portal hypertension associated with endothelial dysfunction.
- Diseases of "aging": The anti-aging properties of dark chocolate are known to benefit different brain functions. The flavonoids contained in chocolate may also exert trophic effects on neurons and may influence neurological weather condition such as Alzheimer'due south disease.
three. Chocolate can make you clever.
For a 2007 report of reckoner-based neuropsychological tests In the periodical Appetite, researchers assessed word discrimination, verbal memory, design retention, attention span, reaction fourth dimension, problem solving, and response variability. Results showed that composite scores for verbal and visual memory were significantly higher after milk chocolate consumption. Eating milk or dark chocolate showed improved impulse control and reaction time.
four. Ideal chocolate potable pairings become beyond only milk.
A written report of fourscore regular chocolate consumers showed that beverages, such as balsamic vinegar, liqueur wine, coffee and Port vino, more often than not appeared to be preferred equally more proper and versatile partners for chocolate, according to a 2012 study in the periodical Nutrient Inquiry International .
v. Chocolate tin influence purchasing intentions.
Even the mere scent of chocolate, evokes pleasure and arousal for most consumers and changes the behavior of visitors in a store, according to a 2013 written report in the Periodical of Environmental Psychology. They stay longer, and they examine products they have picked up for a longer fourth dimension. Chocolate's ambient scent triggers a positive affective reaction and cognitive reaction such as enhanced attention, retentiveness, and evaluation. Data indicates that such a pleasant ambience scent shifts consumers' shopping goals from searching for specific products they want to buy (i.due east., goal-directed behavior) to exploring stores in general and in detail (i.e., full general approach behavior).
6. Chocolate research is at an all-time loftier.
Scholarly output (i.e. published papers in peer-reviewed journals) has seen a steady increase over the past fifteen years. The 3 leading UA research universities for chocolate inquiry are Harvard, UC Davis and the Academy of Minnesota. Nestle is the largest corporate researcher. (Based on SciVal research information on scholarly output since 1996)
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Source: https://www.elsevier.com/connect/infographic-what-science-says-about-chocolate
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