Chocolate, “Food of the Gods”: History, Science, and Human Health

Abstract

Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the “Food of the Gods”. The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism. However, further translational and epidemiologic studies are needed to confirm available results and to evaluate other possible effects related to the consumption of cocoa and chocolate, verifying in humans the effects hitherto demonstrated only in vitro, and suggesting how best to consume (in terms of dose, mode, and time) chocolate in the daily diet.

To Eat or Not to eat: A Review of the Relationship between Chocolate and Migraines

“…Moreover, cocoa is a significant source of many vitamins and minerals important in the human diet, mostly magnesium, zinc, selenium, copper, potassium, riboflavin, and iron [18,19]. We distinguish dark chocolate, milk chocolate, and white chocolate [19]. It is worth noting that the highest concentration of flavonoids and minerals is found in dark chocolate, particularly in 90% cocoa-containing chocolate [13,18,20].…”

“…Other active components of cocoa are methylxanthines (caffeine and theobromine, with a 1:5 ratio), as well as serotonin, its precursor, tryptophan, and β-phenylethylamine (PGA) [15][16][17]. Moreover, cocoa is a significant source of many vitamins and minerals important in the human diet, mostly magnesium, zinc, selenium, copper, potassium, riboflavin, and iron [18,19]. We distinguish dark chocolate, milk chocolate, and white chocolate [19].…”

“…That is why dark chocolate is preferred over milk and white chocolate [14]. It should also be emphasized that cocoa is a rich source of fibre (26%-40%), proteins (15%-20%), carbohydrates (about 15%), and lipids (10%-24%) [19,21].…”

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

“…Many studies and numerous publications confirm that cocoa beans are a raw material carrying a powerful load of antioxidants, valued in today's diets mainly for their antiatherogenic, antiradical, and anticancer properties [3][4][5][6]. The genotype of cocoa beans, the region in which they are grown, the environmental conditions, as well as the conditions and parameters of applied technological operations, especially fermentation, drying, roasting, and conching, have a significant influence on the formation of sensory characteristics and antioxidant properties of cocoa bean processing products [7][8][9][10].…”

“…The original chocolate recipe is based on only three ingredients: cocoa mass, cocoa butter (fat), and sugar. However, with the development of the chocolate market, other raw materials and additives such as emulsifiers, which stabilize the structure and consistency of chocolate and flavors that enhance its taste and smell, started to be used [3,25]. An example of another raw material used in the production of chocolate is powdered milk, which was first used in 1875 and gave the chocolate a more velvety texture and a pleasant sweet and milky character.…”