Scientists are working on chocolate that not only will be tastier, but will more act against cancer!
For most of the chocolate candy that enjoy eating, but for some it is the dessert that is eaten in moments of weakness.
The main ingredient of chocolate, cocoa is a rich source of polyphenols, so far scientists have found a new method of processing cocoa which would retain the ingredients in the chocolate.
The study is presented in the scientific journal of the American Chemical Society in Denver. Polyphenols have antioxidant properties and act preventively against cancer and heart attack.
These are substances that are synthesized by plants in response to stress conditions, such molecules specific characteristics that were used to ward off insects and parasites.
So keep them in chocolate may have a positive impact with the health side, the chocolate will become tastier.
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