Favorable Impact of Chocolate on Health Highlighted in Cuba

Favorable Impact of Chocolate on Health Highlighted in Cuba

Favorable Impact of Chocolate on Health Highlighted in Cuba

Havana, May 14  –  The favorable impact of on human health was highlighted today during the fifth and Meeting on Cocoa and , in session at the , in this capital.Colombian Doctor Janeth Aidee Perea, Director of the Center of research in Food Science and Technology of the Industrial University of Santander told Prensa Latina that cocoa is a very energy-giving food because of its high content of fat, vitamins and proteins.

“A main characteristic of cocoa is the presence of polyphenols, which act as antioxidants, helping halt cell decay and cardiovascular diseases. They are also anti-inflammatory, antiviral and help control blood pressure,” she noted.

The Colombian expert added in her masterly lecture that the best way to consume it is as bitter chocolate, “the more bitter, the better, as it has more antioxidants,” she said.

Santander is the main cocoa-producing region in Colombia, which is the world´s  sixth larger producer of this high energy food.

Source: Prensa Latina

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s