We all know that chocolate tastes good, now we have pictures to show that it is good for us too. Well, unsweetened dark chocolate anyway!!!!!
In the first ever study using electroencephalography (EEG) after eating dark chocolate, some interesting results were found in brain activity. The study done at the North Arizona University (NAU was sponsored by Hershey and was published in the journal NeuroRegulation.
Larry Stevens, a Professor of Psychological Sciences at NAU, said; “Chocolate is indeed a stimulant and it activates the brain in a really special way.It can increase brain characteristics of attention, and it also significantly affects blood pressure levels.”
This confirms the long recognised ability of chocolate to widen blood vessels and therefore reduce blood pressure.
The study was done on 122 people aged from 18 to 25, eating a confection with 60 percent cacao.
The results of the EEGs on the study participants showed that those who ate the 60 percent cacao, were more alert and had a higher blood pressure (for a little while) and attentiveness.
As one of the five control conditions in the study, some of the participants were also given L-theanine in their 60 percent cacao confection and it was found to counteract the increase in blood pressure.
Professor Stevens said; “L-theanine is a really fascinating product that lowers blood pressure and produces what we call alpha waves in the brain that are very calm and peaceful.We thought that if chocolate acutely elevates blood pressure, and L-theanine lowers blood pressure, then maybe the L-theanine would counteract the short-term hypertensive effects of chocolate.”
Professor Stevens said; “It’s remarkable”. The potential here is for a heart healthy chocolate confection that contains a high level of cacao with L-theanine that is good for your heart, lowers blood pressure and helps you pay attention.”
Written by Rachelle Williams, The Green Food Safety Coach.