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Finnish scientists have proven that cocoa consumption reduces the risk of cardiovascular disease, according to Pannochka, an online publication for girls and women aged 14 to 35.. net This effect is associated with the content of flavonoids in cocoa, primarily epicatechin, which reduces the effects of free radicals on the body..
Experts note that cocoa, along with citrus peel, some fruits and berries, as well as onions, green tea and red wine, is among the most valuable sources of flavonoids..
Solid chocolate, according to scientists, does not have such properties due to the fact that most of the flavonoids disappear during cocoa processing.. In addition, solid chocolate contains a lot of sugar and milk, which can contribute to the appearance of excess weight and various somatic diseases associated with it..
aspect. net.
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