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Manfaat dan Efek Samping Makan Coklat

Siapa yang tidak tahu coklat, makanan ini banyak dijumpai di toko-toko apalagi pada saat menjelang
hari valentin, kebanyakan pada saat itu banyak orang yang memberikan coklat pada orang tersayang.
Banyak ragam bentuk coklat yang bisa kita dapatkan tapi apakah anda tahu manfaat dan efek samping
dari mengkonsumsi coklat Berdasarkan artikel yang saya kutip dari http!""permathic.blogspot.com
maka berikut ini adalah manfaat dan efek samping makan coklat.
Manfaat mengkonsumsi coklat.
#. $ntioksidan yang tinggi
%andungan coklat yaitu flavanols, sejenis flavanoid yang terdapat pada coklat merupakan antioksidan
yang baik bagi tubuh.
&. Mencegah dan Mela'an %anker
(ari penelitian, coklat dapat menghambat pembelahan sel kanker dan mengurangi peradangan.
). Menurunkan *ekanan (arah
Berdasarkan penelitian, coklat dapat menurunkan tekanan darah. kandungan coklat yang dapat
membuat mood lebih baik, ternyata mampu menurunkan tekanan darah.
+. Membuat ,anjang -mur
Coklat pun mengandung .at yang mampu memperlambat penuaan yang artinya menjadikan kita
panjang umur. %onsumsi coklat secara teratur dapat mengurangi keriput dan melindungi kulit dari
terbakar sinar matahari.
/. Meningkatkan 0airah" libido
Coklat juga merupakan afrodisiak, yaitu sebagai peningkat libido seseorang. Menurut penelitian,
'anita pecinta coklat memiliki gairah seksual lebih tinggi dari pada 'anita yang tidak mengkonsumsi
coklat. Mereka mengungkapkan, mengkonsumsi sebatang coklat sebelum bercinta dapat memberikan
rasa rileks dan kepuasan dalam aktivitas seksual seseorang.
1. Menghilangkan Stress
Coklat juga dianggap sebagai salah satu makanan yang dapat mengusir stres. Menurut penelitian dari
-niversitas California, Sandiego, orang yang stres, mulai dari tingkat stres ringan hingga tingkat
depresi, mereka mengaku makan cokelat saat suasana hati mereka galau atau bad mood.
$ little of 'hat you fancy does you good - especially if it2s chocolate. 3nstead of feeling guilty for
indulging, you can no' feel virtuous, as chocolate is officially beneficial for health. $nd that2s just as
'ell, as 'e Brits consume over 45 million chocolate eggs each Easter 'hich 'orks out at a staggering
6kg per person.
Chocolate dates back to the time of the $.tecs 'hen cocoa beans 'ere so pri.ed that they 'ere used as
currency during the reign of Monte.uma. *he $.tecs consumed chocolate in the form of a s'eetened
drink, 'hich 'as believed to increase 'isdom, boost energy levels and have a po'erful aphrodisiac
action. Modern forms of chocolate combine cocoa paste 'ith cocoa butter, sugar and cream or milk,
'ith a variety of additional flavourings such as vanilla, nuts and li7ueurs that may improve the flavour,
but may reduce its health value. 8e take a look at some of the pros and cons of eating chocolate this
Easter.
,ro
$ntio9idant protection
*he reason chocolate gets the :thumbs up2 from researchers is because it contains large 7uantities
of antio9idants - chemicals that help to neutralise some of the harmful chemical reactions occurring as
part of our metabolism and during e9posure to pollutants. 3n essence, antio9idants stop us going rusty
inside. Scientists have found that just +5g of chocolate contains more than )55mg of polyphenols - the
same type of antio9idants that give red 'ine its heart-protecting reputation. $nd if you like your
chocolate dark, you 'ill obtain t'ice as many polyphenols, similar amounts, in fact, as are found in a
cup of green tea. 8hat2s more, the polyphenols present in chocolate are of the super-protective variety
kno'n as procyanidin flavonoids. 8hile some of these flavonoids contain just one unit and are classed
as monomers, the most protective are those containing t'o, three or more units, kno'n as oligomers.
;es, you2ve guessed it, chocolate is especially rich in the larger oligomers that can prevent harmful
<(<-cholesterol from becoming o9idised and taken up into artery 'alls.
=esearch recently published in the British Medical >ournal suggested that a daily meal of seven
ingredients, 'hich included #55g dark chocolate ?along 'ith fish, fruit, vegetables, almonds, garlic and
#/5ml 'ine@ could cut the risk of coronary heart disease by a massive A1B. *he scientists predicted
this could increase average life e9pectancy by si9 and a half years for men and five years for 'omen.
Surprisingly, olive oil 'as not included, as the researchers felt there 'as not enough solid evidence to
support it as a single ingredient rather than as part of the Mediterranean diet. 3n contrast, they found
clear evidence that eating #55g dark chocolate per day could reduce blood pressure by an average of
/.#"#.4mmCg, 'hich is enough to reduce the risk of a heart attack or stroke by &#B.
*he feel-good factor
Eating chocolate makes you feel good. 3t increases brain levels of several chemicals, including mood-
altering ,E$ ?phenylethylamine, related to amphetamine@, 'hich produces a mild, confidence-instilling
bu... Chocolate also contains tryptophan - a chemical converted to serotonin in the brain to lift mood
and increase euphoria - and theobromine, a stimulant that peps you up. Chocolate is also virtually
uni7ue in that it melts in the mouth at body temperature, producing a silky, luscious sensation that adds
to its appeal and, according to psychologists, is one of the main reasons 'hy chocolate proves so
addictive.
Contains small amounts of caffeine
*he amount of caffeine contained in chocolate is around #5 times less than that in the average serving
of coffee, tea or cola drinks. 3n fact, lo' intakes of caffeine can be beneficial, as they improve fat
metabolism, e9ercise endurance, increase alertness and decrease the perception of effort and fatigue.
Contra
Eating chocolate every day 'ill undoubtedly increase your shopping bill. *he BM> researchers
estimated it 'ould cost D) per 'eek, but that spending more for a premium brand of dark chocolate
might be re'arded by improved 7uality of life.
Calories
Sadly, chocolate packs a lot of calories. >ust #55g contains! Milk chocolate /&5 kcals, dark chocolate
/#5 kcals and 'hite chocolate /&6 kcals. 3t does provide useful amounts of micronutrients, ho'ever.
Eor e9ample, #55g dark chocolate contains! ))mg calcium ?compared 'ith &&5mg for milk chocolate@,
46mg magnesium, &.)mg iron, 5.Amg copper, +mcg selenium and #.+mg vitamin E.
0lucose s'ings
S'eetened chocolate contains lots of sugar, producing glucose s'ings 'hich, as 'ell as encouraging
you to eat more, are increasingly linked 'ith the development of obesity and type & diabetes. *his is
another reason 'hy dark chocolate, 'hich contains the least sugar, is better for you than milk and 'hite
chocolate. <o' carbohydrate chocolate containing s'eeteners such as maltitol, 'hich do not affect
blood glucose levels, are also becoming more 'idely available.
Mood s'ings
Chocolate that contains a lot of sugar can also cause s'ings in levels of endorphins - brain chemicals
that affect mood. *his can, in turn, produce mood s'ings as 'ell as carbohydrate cravings, one reason
'hy 'omen 'ith pre-menstrual syndrome often crave chocolate before a period, 'hen their endorphin
levels are lo'. -nfortunately, as 'ith addictive drugs, brain receptors eventually become desensitised
to the mood-lifting effect of chocolate, so you tend to need more and more to get the same endorphin-
raising effects.
$cne
*he myth that chocolate can cause acne is not supported by the evidence, 'hich suggests the culprit is
hormonal fluctuations rather than dietary components.
*ooth decay
*he fermentable sugar present in chocolate has the potential to trigger tooth decay. Co'ever, the
antio9idants in chocolate may help to offset the acid-producing potential to a certain e9tent, 'hile the
calcium, phosphate and other minerals present especially in milk chocolate may also reduce the
harmful effects on teeth.