Chocolatey Biology!!!!

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BIOLOGY OF CHOCOLATES AND SOME FACTS😉


HISTORY



What?? Cocoa (or cacao) seeds were used as currency??😵

Yes, its true. Back in 450 BC cocoa beans were used as currency because the seeds were very valuable and the " Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom." In 1875, Daniel Peter invented milk chocolate taking liquor and adding powdered milk, developed by Henry Nestle, to it. Today chocolate's consumption is increasing continuously and in 2019 it was expected to reach 7.7 metric tones. Mars Wrigley confectionery is the largest producer of chocolates in the world.


Background photo created by freepik - www.freepik.com

 

BIOLOGY OF CHOCOLATES

Chocolates are known to cause lot of bad effects but looking at the benefits you can eat chocolates without feeling guilty about it. 

  • Good fetal development is suggested by a study. If the lady consumes 30 gm chocolate per day during pregnancy fetal development may improve (study presented at the 2016 Pregnancy Meeting of the Society for Maternal-Fetal Medicine in Atlanta, GA).
  • According to some studies cardiovascular function also improves.
  • Chocolates improve blood flow to brain and keep memory strong.
But, wait!!!!!!
There are many health issue also so we need to keep a balance of sugar intake and caffeine present in the body.
  • Weight gain is the major problem.
  • Risk of migraine and tooth decay due to sugar content.
  • Bone health is believed to decrease if you eat chocolate everyday.

Why do you crave chocolate? Why do people love chocolate so much?

  • Anandamide are molecules present in chocolates which act as neurotransmitters and give us a feeling of bliss and well being. They activate some receptors like THC (tetrahydrocannabinol) and lots of chocolate can activate all receptors together. What's interesting is that human body also produces anandamides but they are broken down, when consumed with chocolate the process of breaking anandamide is slow due to other molecules present in chocolate. After eating once we remember the feeling of joy and bliss and this makes us crave more for chocolates.
  • Theobromine is another molecule which sends message to our brain for the production of anandamide and we feel the feeling of joy which makes us love chocolates.
  • Now sugar is the most important ingredient to make our chocolates sweet. Sugar accelerates the release of neurotransmitters dopamine and we can feel a sense of pleasure.
  • Flavonoids (like polyphenols) improves our circulatory system and insulin sensitivity.
  • A biogenic amine called Phenylethylamine also helps in release of dopamine and produces same chemistry to that of a person in love 💗.
  • Caffeine is the most famous ingredient found and is responsible of chocolate addiction along with dopamine.

Background photo created by freepik - www.freepik.com

Some important but interesting facts

  • Severe Theobromine poisoning due to eating chocolates is more likely to occur in DOGS and not humans.
  • For making one pound of chocolates 400 cocoa beans are needed.
  • Since chocolates are produced from cocoa beans, seeds of a plant, so we can say its a plant.
  • There are more than 500 flavours off chocolate in the world and only 200 for wine.
  • "Theobroma cocoa" is the scientific name of the tree from which we take cocoa beans and this name means "Food of Gods".
  • Salt is added for any chocolate flavoured dish because salt neutralises the bitter taste buds and we can enjoy the sweetness.
Cocoa plant
Food photo created by wirestock - www.freepik.com


Hungry? Go grab a chocolate 😋. Not too much, as we all know "Too much of anything is good for nothing".

Related links

  1. https://www.carolina.com/teacher-resources/Interactive/science-of-chocolate/tr23608.tr
  2. https://www.medicalnewstoday.com/articles/270272#light_versus_dark
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