Chocolate your supportive friend in challenging times
Antioxidant Support
The scientific evidence supporting the health benefits of supplementing with a balanced spectrum of antioxidants is impressive. Consequently, many health practitioners have begun to recommend higher dietary intakes of these important nutrients as a prudent preventive measure against oxidative stress. As was anticipated over two decades ago by leading researchers, high-dose supplementation with antioxidants is gaining a significant role in the prevention and treatment of many of today's common ailments. However, antioxidants do not work in isolation. When an antioxidant neutralizes a free radical, it is, itself, oxidized and must be replenished by another antioxidant before it can be used again. For this reason, it is vital to supplement with a wide spectrum of antioxidants- an approach that is reflective of what occurs in nature.
As an aqueous-phase antioxidant, vitamin C (ascorbic acid) is the principal sentry against oxidative attack in the extra-cellular matrix and within the cytoplasm of the cell. Vitamin C is a cofactor or substrate for eight separate enzyme systems involved in various cellular functions, including collagen synthesis, ATP synthesis in the mitochondria, and hormone biosynthesis. Its primary antioxidant partners include vitamin E and beta-carotene, which help generate Vitamin C.
Vitamin E – THE antioxidant
Of all the antioxidants, Vitamin E may offer the greatest protection against heart disease because of its ability to imbed itself into the LDL-cholesterol molecule and protect it from oxidative damage. Its solubility in lipids (fats) makes the vitamin an important component of the cell membrane, where it works to protect the cell against lipid peroxidation and attenuate oxidation-induced inflammatory events. More recently, the gamma tocopherol form of vitamin E has shown great promise in reducing the risks of several cancers. Reseachers at the University of Uppsala, Sweden, found that gamma tocopherol proved even more effective than alpha tocopherol in reducing several prothrombotic events associated with oxidative stress.
Beta-carotene, a member of a diverse group of auxiliary photosynthetic pigments, plays a dual role in human nutrition. As an antioxidation, its extensive conjugated double-bond structure reacts effectively with singlet oxygen radials, absorbing and diffusing their destructive energy. As a precursor for vitamin A (retinol), beta-carotene supplies a portion of the body's requirement for the beta-carotene supplies a portion of the body's requirement for the vitamin, which plays a central role in the chemistry of vision. Both beta-carotene and vitamin A prevent the oxidation of cholesterol, reduce oxidative damage to DNA, and disable oxygen free radicals produced by exposure to sunlight and air pollution. The yellow carotenoid is also involved in the activation of gene expressions and he control of cell differentiation (cell-specialization). Together, vitamin C, vitamin E, and beta-carotene form an important antioxidant triad that plays a central role in attenuating oxidative and inflammatory events.
Several other antioxidants play a synergistic role to the vitamin C, vitamin E, beta-carotene triad. These include vitamin A, alpha-lipoic acid, lycopene, coenzyme Q10, and the antioxidant mineral selenium.
The medical uses of cacao
Chocolate has been touted for its medicinal benefits for hundreds of years, although the science behind the ancient cocktails and tinctures are still being uncovered today. While the Mayans and Aztecs undoubtedly connected chocolate to religion and spirituality more than medicine, there were still bits and pieces of literature found that linked chocolate to health. In the 1500s for example, a Mayan priest wrote of a cure for seizures, fever and skin irritation-”a bowl of chocolate mixed with honey. chili peppers and tobacco juice. “
The Mayans were certainly on to something. Slowly we are beginning to understand the pathways through which chocolate does a body good. It is the cacao liquor, the end product of the roasted, fermented and ground cacao bean that holds concentrated super food properties.
A simple equation:
The darker the chocolate=more cacao liquor=more antioxidant properties=it's better for you. Antioxidants protect cells and body chemicals against damage caused by free radicals, reactive atoms that contribute to tissue damage in the body. For example, when low-density lipoprotein (LDL) cholesterol is oxidized, it can become glued to arteries and cause coronary heart disease. Research suggests that chocolate's antioxidants, like those in red wine, help block these chemical changes in LDL. Antioxidants also relax blood vessels, which in turn lowers blood pressure and the risk of heart attack or stroke. More recently, studies have showed that increased cocoa intake was demonstrated to lower blood pressure and decrease mortality over a 15 year period. The darker the chocolate the better!
Cacao is also an excellent source of vitamins (A, E, B1, B2, B3, folate and pantothenic acid) and minerals (namely magnesium and copper). Magnesium is directly involved in muscle contraction, enzyme activation and nerve function-and dark chocolate, particularly cocoa powder, is a stellar source with 420 milligrams per 100 grams. Copper, which helps to regulate blood pressure, builds connective tissue and is an integral component in iron absorption.
We love to serve you happy and healthy Chocolate!
FRANCESCA
All is well. You are loved.
