Me yasa Chocolate ke da kyau ga Zuciyar ku?
Wani bincike na baya da aka buga a cikinJaridar Turai na Rigakafin Zuciyagano cewacakulanna iya zama da ƙima da ƙima idan ya zo ga lafiyar zuciya.Sun sake nazarin shekaru biyar na bincike ciki har da mahalarta sama da 336,000 don ganin yadda cakulan da zuciyar ku ke da alaƙa.Sun gano cewa cin cakulan aƙalla sau biyu a mako, idan aka kwatanta da sau ɗaya a mako ko ƙasa da haka, yana da alaƙa da ƙarancin haɗarin 8% na cututtukan jijiyoyin jini.Sun danganta hakan ga aikin kwantar da ruwa na tasoshin jini da cakulan ke da shi.Sun kuma yi magana game da flavonoids, nau'in antioxidant da aka samu a cikin koko, a cikin cakulan an san su don rage kumburi da haɓaka haɓakar nau'in cholesterol mai kyau, manyan lipoproteins masu yawa.
Binciken da aka yi a baya daga Harvard ya ruwaito cewa, a cikin binciken da aka yi kan mata masu matsakaicin shekaru 31,000 da kuma tsofaffin matan Sweden, wadanda suka cinye oza daya ko biyu na cakulan a mako guda (kimanin 2 servings) sun sami kashi 32 cikin 100 na kasadar gazawar zuciya fiye da matan da suka ci. babu cakulan.Irin wannan manya-manyan bincike sun nuna cewa mutanen da suke cin matsakaiciyar adadin cakulan a kai a kai na iya samun raguwar kamuwa da cutar hawan jini, taurin jini da ma bugun jini.
Masu bincike ba su da tabbacin yadda cakulan ke taimaka wa zuciya, amma mai yiwuwa bayanin shi ne cewa mahadi a cikin koko da ake kira flavanols suna taimakawa wajen kunna enzymes da ke sakin nitric oxide - wani abu da ke taimakawa wajen fadadawa da shakatawa tasoshin jini.Wannan yana ba da damar jini ya gudana ta cikin tasoshin cikin 'yanci, rage hawan jini.Nitric oxide kuma yana da hannu wajen ɓata jini da kuma rage halayensa na raguwa, mai yuwuwa, haɗarin bugun jini.
Menene ƙari, wasu mahimman flavanols a cikin koko, catechins da epicatechins (kuma ana samun su a cikin jan giya da koren shayi) an san su da lafiyar zuciya, tasirin antioxidant, kamar taimakawa wajen hana LDL cholesterol mai barazanar jijiya daga juyawa zuwa ƙari. m, oxidized form.(Yayin da man shanu na koko, ɓangaren mai na cakulan, ya ƙunshi ɗan kitse mai kitse, galibi stearic acid ne, mafi ƙarancin kitsen sat-fat wanda ba ya bayyana yana haɓaka matakan LDL.) flavonols na koko kuma suna da abubuwan hana kumburin ciki waɗanda zasu iya kare lafiyar jiki. zuciya da arteries, don haka wata rana za su iya taka rawa wajen sarrafa wasu cututtuka da ke da alaƙa da kumburi da lalacewar jijiya, irin su ciwon sukari da cutar Alzheimer.
Idan kuna sha'awar samun mafi yawan flavanols daga gyaran cakulan ku, kuna iya yin wasu farauta, tunda yawancin masana'antun ba sa lissafin abubuwan flavanol akan alamun samfuran su.Amma tun da ana samun mahadi ne kawai a cikin ɓangaren koko na cakulan, neman koko, ko cakulan da ke da babban abun ciki na koko, ya kamata a ka'idar aika ƙarin flavanols hanyar ku.Don haka za a iya zabar duhu maimakon cakulan cakulan, wanda, saboda madarar da aka kara, ya ƙunshi ƙananan kashi na koko.Zaɓi koko na halitta akan foda koko shima, tunda an rasa adadin flavanols mai yawa lokacin da aka sanya koko.Tabbas, duk waɗannan matakan ba su da garantin manyan flavanols, tunda hanyoyin masana'antu kamar gasasshen wake da fermenting wake na koko na iya yin tasiri sosai akan abun ciki na flavanol, kuma waɗanda suka bambanta daga iri zuwa iri.Mafi kyawun faren ku shine tuntuɓar masana'anta da tambaya.
Amma ba shakka, duk wani sakamako mai kyau na cin cakulan na yau da kullum dole ne a yi fushi da gaskiyar cewa yana kunshe da yawan sukari da mai (musamman ma wadanda aka kara idan kuna yin amfani da kanku da cakulan a cikin nau'i na whoopie pies ko Snickers sanduna).Duk waɗannan karin adadin kuzari na iya yin sauri da sauri akan ƙarin fam, cikin sauƙin warware duk wani kyakkyawan abin da flavanols ɗin suka yi.Har yanzu yana da kyau a ci gaba da tunanin cakulan a matsayin magani, ba magani ba.
Lokacin aikawa: Mayu-06-2024 
