Chocolate for Health Benefits The word chocolate comes from xocoatl (Aztec language) which means a bitter drink. The Aztecs and the Maya in Mexico believe that the god of Agriculture has sent a chocolate that comes from heaven to them. Cortes then took him to Spain between the years 1502-1528, and by the Spaniards bitter drink was mixed with sugar so it tastes better. Brown then spread to France, Holland and England. In the year 1765 chocolate factory was established in Massachusetts, USA. In its development, chocolate is not only a beverage but also become the preferred snack of children, adolescents, and adults. In addition to tasty, nutritious chocolate was making life a person becomes longer. An epidemiological study has been conducted at Harvard University students who enrolled between the years 1916-1950. By using a food frequency questionnaire collected information about the habits of eating candy or chocolate at Harvard University students. By controlling the physical activity undertaken, smoking, and eating habits found that those who love to eat sweets / chocolates age one year older than non-eaters. Allegedly phenol antioxidants contained in chocolate is the cause why they can outlive. Phenol is also found in red wine that is well known as the drinks are good for heart health. Brown has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and improve immune function, which can prevent the risk of coronary heart disease and cancer. As long as there is the notion that chocolate causes caries in the teeth and may also be responsible for the emergence of the problem of obesity. Undeniable that obesity is one risk factor for many degenerative diseases. But a study at Harvard University shows that if you offset the consumption of chocolate candy with enough physical activity and eat a balanced diet, then the negative effects of chocolate candy is not much to worry about. According to Mayan belief, chocolate is the food of the gods. The original flavor of the cocoa bean is actually a result of bitter alkaloid content, but after going through the engineering process can be produced chocolate as the food liked by anyone. Cocoa beans contain 31% fat, carbohydrate 14% and 9% protein. Chocolate is rich in protein amino acid tryptophan, phenylalanine, and tyrosine. Although chocolate contains high fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%), which functions as an antioxidant deterrent. Chocolate consumption in the United States contributes only 1% of the total fat intake as stated by the National Food Consumption Survey (1987-1998). This amount is relatively small, especially when compared with the contribution of meat (30%), cereals (22%), and milk (20%). Fat in chocolate, often called cocoa butter, mostly composed of saturated fat (60%), especially stearic. But the brown fat is a vegetable fat which does not contain cholesterol. To keep pressing the saturated fat that is not too high, it is better to limit eating chocolate just one cigarette per day and consume mebatasi supplement or other food containing catechins such as apple and tea. In research involving human subjects, found that consumption of brown fat generate total cholesterol and LDL cholesterol lower than the consumption of butter or beef fat. So even though both contain saturated fat but the effect was produced different cholesterol. High content of stearic acid in chocolate which was allegedly the cause of why brown fat is not as bad as animal fats. Has long been known that stearic acid is a neutral fat that will not trigger blood cholesterol. Why? Stearate was slowly digested by our bodies and also absorbed less. A third of the fat contained in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid is also predominantly found in olive oil. Epidemiological studies in Mediterranean populations who consume lots of oleic acid from olive oil oleic concluded positive effect on heart health. Often the question arises how much we should mengkonsusmi chocolate? There is no definitive recommendation for this nutrient, however, 2-3 times a week eating chocolate or drinking chocolate milk every day would still be acceptable. Principles of nutrition is actually easy to eat all foods in moderation. Nutritional problems generally arise when we eat too much or too little. Eating chocolate will not cause addiction, but for some delicious chocolate may cause the desire to consume them again. This is called a chocolate craving. The impact of chocolate on behavior and mood (mood) is closely associated with chocolate craving. Brown could miss because of its aroma, texture, sweet-bitter and so on. It is also often associated with the content of phenylethylamine which is a substance similar to amphetanine which can increase the absorption of tryptophan into the brain which then in turn produce dopamine. Impact of dopamine is the emerging sense of excitement and improved mood. Phenylethylamine is also considered to have aphrodisiac properties that gave rise to a feeling like someone in love (heart flowers). It is said that King Montezuma in ancient times was always drunk chocolate before rotating harem-harem different every night. Catechins are powerful antioxidants contained in chocolate. One function of antioxidants is to prevent premature aging that can occur due to pollution or radiation. Catechins are also found in tea even though the amount is not as high on chocolate. Parents often ancient practice of tea wash my face with water because it can make your skin glowing and youthful face. If they know that chocolate contains catechins is higher than the tea, maybe they'll suggest a shower scrub with brown. Chocolate also contains theobromine and caffeine. Both substances have been known to give effect to those who consume awake. Therefore when we are dozing off at the airport or waiting for long queues, eating chocolate potent enough to make us excited again. Chocolate products is quite diverse. For example, there is a mixture of milk chocolate sweet chocolate, cocoa butter, sugar and milk. There are also bitter chocolate which is a natural brown and contains 43% cocoa solids. This type of chocolate products can be found in some chocolate bars. Nutritional content of chocolate can be seen in the table.