A nutritionally important aspect of the consumption of chocolate is on the quality of fat in it and this is often banished from the diet. And I think one third of the fat content is based on oleic acid and the same at the base of olive oil is to be understood. And which has constantly shown to get better lipid profile by promote reduction of LDL cholesterol and rising the HDL. And then the palmitic acid, stearic acid is a better known as cocoa butter and responsible for the pleasant sensation. But has always been accused of being a formidable source of saturated fat and this is a recent studies show that it not only behaves in a way and that does not affect negatively on the values of total cholesterol.

Chocolate also contains phenyl-ethyl-amine and this is increases brain levels of endorphins and substances that cause the sensation of pleasure. This powerful mix of substances and eat a piece of dark chocolate are four times more exciting that passionately. And this polyphenols are normal substances that are found in fruits, vegetables and also in the cocoa plant. The polyphenols that are found in chocolate belong to the group of falconoid and are found in cocoa beans to an extent far greater than other foods such as green tea and red wine. Via