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For the natives, the cacao tree was the tree of life, a deity in itself, and that is how it is depicted in their art. It always lived and grew up in the shade, hidden under the big trees of the jungle.
When we consume chocolate, endorphins are released from the brain. Endorphins are natural opioids, which have analgesic properties and improve mood. It is also worth noting that chocolate contains the essential amino acid tryptophan, which is metabolized into vitamin B3 (niacin) and serotonin (neurotransmitter with antidepressant action).
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The healing properties of chocolate have been known since Aztec times. A small piece of chocolate helps to increase the body’s natural opioids, which are responsible for our good mood, as they have antioxidant activity. Dark chocolate enhances heart function, improves blood flow and lowers blood pressure. Milk chocolate is superior in calcium, sodium, vitamin A and cholesterol content. It is rich in protein, according to the nutrient table, per 100g. White chocolate – or white dessert – contains complex vitamins that have beneficial effects on the skin, nourishing it and filling it with energy.
Feel free to experiment with our palette of flavours, accompanying pieces of white, milk and dark chocolate with our Activino Winey wine. The combination will surprise you!
It seems that good quality white chocolate (consisting of 32-45% cocoa butter) has heart benefits, boosting platelets and regulating bad cholesterol.
Still, cocoa butter has anti-ageing properties for the skin and while dark chocolate may help prevent anaemia with its iron content, white chocolate, however, compensates for iron deficiency with a natural dose of calcium contained in dairy ingredients. Finally, white chocolate, among other things, is low in cholesterol and sodium, and contains phosphorus, an essential element for the energy of our body throughout the day.
A review of scientific studies on a sample of 20,951 people conducted by researchers at the University of Aberdeen, Scotland, suggested that chocolate consumption is associated with a lower risk of coronary heart disease and stroke. More specifically, those participants who consumed the most chocolate (most consumed milk chocolate) on average over 11.3 years appeared to be at lower risk than those who consumed the least chocolate.
Theobromine, which is contained in large quantities mainly in dark chocolate, inhibits the action of some pathogenic organisms in the oral cavity that cause tooth decay. This is because theobromine is chemically linked to certain components such as calcium and magnesium, which favour the action of pathogenic organisms that cause tooth decay and neutralise them.
