Walory zdrowotne gorzkiej czekolady i kakao

• Autorzy: Kulczyński Bartosz , Gramza-Michałowska Anna , Sidor Andrzej

Identyfikatory

DOI

10.15199/65.2023.9.6

Warianty tytułu

EN

Health benefits of dark chocolate and cocoa

• Języki publikacji: PL

Abstrakty

PL

Kakao i gorzka czekolada to produkty zaliczane do superfoods, które wykazują szeroki, pozytywny wpływ na zdrowie człowieka. Za sprawą obecnych w nich flawanoli i flawonoli, regularne ich spożycie wiąże się z szeregiem korzyści zdrowotnych. Włączenie do diety kakao i gorzkiej czekolady poprawia funkcjonowanie układu krążenia, reguluje gospodarkę węglowodanową, zmniejsza ryzyko depresji, pomaga zredukować stan zapalny, a także poprawia funkcje poznawcze. Z uwagi na niewiele działań niepożądanych związanych ze spożywaniem kakao i gorzkiej czekolady, produkty te można uznać za ważny element zwyczajowej diety.

EN

Cocoa and dark chocolate are products categorized as superfoods, which show wide-ranging positive impact on human health. Due to the flavanols and flavonols present in them, their regular consumption is associated with a numer of health benefits. Including cocoa and dark chocolate in the diet improves the functioning of cardiovascular, regulates carbohydrate metabolism, reduces the risk of depression, helps reduce inflammation, and improves cognitive function. Given the few side effects associated with the consumption of cocoa and dark chocolate, these products can be considered an important part of a habitual diet.

Słowa kluczowe

PL

czekolada gorzka; kakao; polifenole; teobromina

EN

dark chocolate; cocoa; polyphenols; theobromine

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2023
• Tom: T. 77, nr 9
• Strony: 32--35
• Opis fizyczny: Bibliogr. 35 poz.

Twórcy

autor

Kulczyński Bartosz

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0002-9620-7852

autor

Gramza-Michałowska Anna

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0002-0744-9033

autor

Sidor Andrzej

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0001-9844-431X

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).