The Science

What's in chocolate and why is it so good for you?

Chocolate contains a notable lipid component and is therefore high in calories. However, a study conducted by dietologists at the University of Pennsylvania demonstrated that due to the composition of the lipid, if 22grams of cocoa powder and 16 grams of plain chocolate are consumed in a day, it can reduce the cholesterol level in the blood by 10%.
Polyphenols, derived from the cocoa bean, are present in chocolate and have an exceptional anti-oxidant and anti-radical capability.
Chocolate is regarded as an excellent de-mineralising agent due to the significant amounts of iron, magnesium, phosphorus, potassium and calcium and the low presence of sodium.
The percentage of iron is greater in chocolate than in red meat and eggs.
Cocoa contains the highest amount of magnesium found in any alimentary substance and plays an indispensable role in the normal development of cellular functions.
Calcium, fundamental for tissues such as bone and muscle tissue, is particularly abundant in milk chocolate, more than can be found in whole yoghurt and whole milk!!
The presence of phosphorous in chocolate is actually competitive with that present in fish products.
The very low sodium content in plain chocolate, combined with potassium, is of particular importance in combating problems of water retention, cellulite and even arterial hypertensive pathologies.
A constituent of fundamental importance to cocoa, especially from a cosmetic and aesthetics point of view, is theobromine, a substance of the methylxanthine group (to which caffeine also belongs), having excellent energizing, thermogenic and lipolysis stimulating effects.
Today the use of cocoa butter is widely established, particularly in lipsticks. It is also used as an emulsion for the face and body due to its excellent emollient and restorative properties.
The many mineral salts concentrated in cocoa allow interesting applications in re-mineralizing and drainage treatments.