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==Salute==
=== Feste ===▼
[[File:Main health effects of chocolate.png|thumb|240px|right|Overview of the main health effects attributed to chocolate.<ref>Separate reference list for the image is available at its main page in Wikimedia Commons: [[:Commons:File:Main health effects of chocolate.png#References]].</ref>]]
While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the [[circulatory system]].<ref name="dark">{{cite web|first=Daniel J.|last=DeNoon|url=http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate|title=Dark Chocolate Is Healthy Chocolate|publisher=[[WebMD]]|accessdate=2008-05-20}}</ref> Other beneficial effects suggested include [[anticancer]], [[nootropic|brain stimulator]], [[cough medicine|cough preventor]] and [[antidiarrhoeal]] effects.<ref>{{cite web|first=Marjorie|last=Ingall|url=http://www.cnn.com/2006/HEALTH/12/20/health.chocolate/|title=Chocolate can do good things for your heart, skin and brain|publisher=[[CNN|CNN Health]]|accessdate=2008-05-20}}</ref> An [[aphrodisiac]] effect is yet unproven.
On the other hand, the unconstrained consumption large quantities of any energy-rich food such as chocolate is thought to increase the risk of [[obesity]] without a corresponding increase in activity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.
There is concern of mild [[lead poisoning]] for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize [[theobromine]].<ref name="dogs"/>
A study reported by the [[BBC]] indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.<ref name="BBCchocokiss">{{cite web|url=http://news.bbc.co.uk/2/hi/health/6558775.stm BBC NEWS|title=Chocolate better than kissing|publisher=[[BBC News]]|accessdate=2007-02-17}}</ref>
===Benefici circolatori===
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. This is mainly caused by a particular substance present in cocoa called [[epicatechin]].<ref>[http://www.sciencedaily.com/releases/2006/01/060119231042.htm Epicatechin]</ref> Cocoa possesses a significant [[antioxidant]] action, protecting against [[Low density lipoprotein|LDL]] [[oxidation]], perhaps more than other [[polyphenol antioxidant]]-rich foods and beverages.
Some studies have also observed a modest reduction in [[blood pressure]] and flow-mediated dilation after consuming dark chocolate daily.<ref>{{cite web|url=http://www.webmd.com/hypertension-high-blood-pressure/news/20050311/dark-chocolate-may-lower-blood-pressure|title=Dark Chocolate May Lower Blood Pressure|publisher=WebMD|accessdate=2008-05-29}}</ref> {{refnec|There has even been a [[fad diet]], named "Chocolate diet", that emphasizes eating chocolate and cocoa powder in capsules}}. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.<ref>Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S. & Crozier, A. 2003. Plasma antioxidants from chocolate. ''Nature'' '''424''', 1013</ref> Processed cocoa powder (so called Dutch chocolate), processed with [[alkali]] greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Processing cocoa with alkali destroys most of the flavonoids.<ref>{{cite web | first=Fiona | last=Haynes | url=http://www.lowfatcooking.about.com/od/healthandfitness/a/chochealth.htm | title=Chocolate as a Health Food? | publisher=Low Fat Cooking | accessdate=2006-03-03}}</ref>
One-third of the fat in chocolate comes in the forms of a [[saturated fat]] called [[stearic acid]] and a monounsaturated fat called [[oleic acid]]. However, unlike other saturated fats, stearic acid does not raise levels of LDL [[cholesterol]] in the bloodstream.<ref>{{cite web | url=http://www.ynhh.org/online/nutrition/advisor/chocolate.html | title=Chocolate: Food of the Gods. | publisher=Yale-New Haven Hospital | accessdate=2006-03-03}}</ref> Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them.<ref>Kondo K, Hirano R, Matsumoto A, Igarashi O, Itakura H., Inhibition of LDL oxidation by cocoa, Lancet, November 1996; 348(2):1514.</ref> Indeed, small but regular amounts of dark chocolate lower the possibility of a [[Myocardial Infarction|heart attack]],<ref name="cbs">{{cite web|first=Emma|last=Ross|url=http://www.cbsnews.com/stories/2004/08/30/health/main639325.shtml|title=Dark Chocolate Could Help Hearts
|publisher=[[CBS News]]|accessdate=2008-05-29}}</ref> {{refnec|a result of cholesterol imbalance according to the [[lipid hypothesis]]}}.
=== Afrodisiaco ===
Nella tradizione [[popolare]] il cioccolato è considerato un [[afrodisiaco]]. Questa reputazione è dovuta in primo luogo dal piacere che si prova semplicemente nel consumarlo. Benché non ci sia prova delle proprietà afrodisiache del cioccolato, spesso viene usato come regalo tra innamorati.
===Altri benefici===
Several [[Statistical population|population studies]] have observed an increase in the risk of certain [[cancer]]s among people who frequently consume sweet 'junk' foods such as chocolate {{Fact|date=March 2009}}. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess [[anticarcinogenic]] mechanisms, but more research is needed to prove this idea {{Fact|date=March 2009}}.
Studies suggest a specially formulated type of cocoa may be [[nootropic]] and delay brain function decline as people age.<ref name="NewsMax">{{cite web|url=http://archive.newsmax.com/archives/articles/2007/2/18/181852.shtml|title=New Benefits Found in Chocolate|publisher=[[Reuters]]|accessdate=2007-02-19}}</ref>
[[Mars, Incorporated]], a Virginia-based candy company, spends money each year on [[flavonol]] research.<ref>{{cite web|url=http://www.nutraingredients.com/news/ng.asp?n=61523-mars-cocoa-flavonol|title=Cocoa flavonols emerging as functional food ingredients|publisher=Nutra Ingredients|accessdate=2008-05-17}}</ref> The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules.
According to Mars-funded researchers at [[Harvard]], the [[University of California]], and European universities, cocoa-based prescription drugs could potentially help treat [[diabetes]], [[dementia]] and other diseases.<ref>{{cite web | first=Elissa | last=Silverman | url=http://www.thestandard.com.hk/stdn/std/World/GG27Wd10.html | title=The Standard - Mars talks up cocoa's medicinal potential - World Section | publisher=[[The Standard]] | accessdate=2006-06-27}}</ref>
{{refnec|Other research indicates that chocolate may be effective at preventing persistent coughing}}. The ingredient [[theobromine]] was found to be almost one third more effective than [[codeine]], the leading cough medicine.<ref>{{cite journal|last = Usmani|first = Omar S.|coauthors = Maria G. Belvisi, Hema J. Patel, Natascia Crispino, Mark A. Birrell, Márta Korbonits, Dezso Korbonits, and Peter J. Barnes|year = 2005|month = February|title = Theobromine inhibits sensory nerve activation and cough|journal = FASEB Journal|volume = 19|issue = 2|pages = 231–233|doi = 10.1096/fj.04-1990fje|pmid = 15548587|url = http://www.fasebj.org/cgi/reprint/04-1990fjev1|format = PDF|accessdate = 2006-06-27}}</ref> {{refnec|The chocolate also appears to soothe and moisten the throat}}.
[[Flavonoid]]s can inhibit the development of diarrhea, suggesting [[antidiarrhoeal]] effects of cocoa.<ref> A study done at Children's Hospital & Research Center Oakland, in collaboration with scientists at Heinrich Heine University in [[Germany]]: {{cite journal | last = Schuier | first = Maximilian | coauthors = Helmut Sies, Beate Illek, and Horst Fischer | year = 2005 | month = October | title = Cocoa-Related Flavonoids Inhibit CFTR-Mediated Chloride Transport across T84 Human Colon Epithelia | journal = Journal of Nutrition | volume = 135 | issue = 10 | pages = 2320–2325 | url = http://jn.nutrition.org/cgi/reprint/135/10/2320 | format = PDF | accessdate = 2007-05-02 | day = 01}}</ref>
===Rischio di obesità===
The major concern that nutritionists have is that even though eating dark chocolate may not affect serum cholesterol, blood pressure or LDL oxidation, it is not known whether it favorably affect certain [[biomarker]]s of [[cardiovascular disease]]. Furthermore, the amount needed to have this effect would provide a relatively large quantity of [[calories]], which, if unused, would promote weight gain. [[Obesity]] is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'.<ref>{{cite web | first=Stuart J. | last=Adams | url=http://nutra-smart.net/cocoa.htm | title=A Critical Look at the Effects of Cocoa on Human Health. | publisher=[[Pabulum]], 2004 Issue 61 | accessdate=2006-03-03}}</ref>
[[Image:Dscn4337-choc-chicks crop 600x1000.jpg|thumb|Chocolate, ranging from dark to light, can be molded and decorated like these chickens with ribbons.]]
There is a popular belief that the consumption of chocolate can cause [[Acne vulgaris|acne]]. This belief is not supported by scientific studies. <ref>Kruszelnicki, Karl S. (June 8, 2004), “Chocolate-Flavoured Acne” (http://www.abc.net.au/science/articles/2004/06/08/1110361.htm). ABC Science.</ref> <ref>Porter,Leah L. (June 2006). “Benefits of Cocoa Polyphenols.” (http://www.chocolateusa.org/pdfs/PMCA_article_June06_MC.pdf) ''The Manufacturing Confectioner'', p. 52.</ref> Various studies point not to chocolate, but to the high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as a cause of acne. <ref>Smith, Robyn N., Mann, Neil J., Braue, Anna, Maekelaeinen, Henna, Varigos, George A. (July 2007). "A low-glycemic-load diet improves symptoms in acne vulgaris patients: A randomized controlled trial" (abstract at http://www.ajcn.org/cgi/content/abstract/86/1/107). ''American Journal of Clinical Nutrition'' 86(1), pp. 107-115.</ref><ref>O’Connor, Anahad (February 23, 2009). “The Claim: Sugar in the Diet Can Lead to Acne” (http://www.nytimes.com/2009/02/24/health/24real.html). ''New York Times''.</ref> <ref>“Chocolate” (http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/(Pages)/Chocolate?OpenDocument). Better Health Channel. Retrieved April 3, 2009.</ref><ref>Cordain, Loren, Lindeberg, Staffan, Hurtado, Magdalena, Hill, Kim, Eaton, S. Boyd, Brand-Miller, Jennie (December 2002). "Acne Vulgaris: A Disease of Western Civilization” (http://archderm.ama-assn.org/cgi/content/full/138/12/1584). ''Archives of Dermatology'' 138 (12), pp. 1584-1590.</ref> Chocolate itself has a low glycemic index.<ref>“Sweet News for Managing Blood Sugar.” allchocolate.com. http://www.allchocolate.com/health/basics/glycemic_effects.aspx. Retrieved April 3, 2009.</ref> In addition, it has been suggested that since chocolate boosts the serotonin levels in the brain, it might reduce stress and actually aid in restraining acne.<ref>“The Chocolate and Acne Myth.” The Acne Resource Center Online. http://www.acne-resource.org/acne-articles/chocolate-myth.html. Retrieved April 3, 2009.</ref> Other dietary causes of acne cannot be excluded yet, but more rigorous research is required.<ref>{{cite journal |author=Magin P, Pond D, Smith W, Watson A |title=A systematic review of the evidence for 'myths and misconceptions' in acne management: diet, face-washing and sunlight |journal=Fam Pract |volume=22 |issue=1 |pages=62–70 |year=2005 |pmid=15644386 |doi=10.1093/fampra/cmh715}}</ref>
=== Piombo ===
Chocolate has one of the higher concentrations of [[lead]] among products that constitute a typical Westerner's diet, with a potential to cause mild [[lead poisoning]]. Recent studies have shown that although the beans themselves absorb little lead, it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in chocolate.<ref>Rankin CW, Nriagu JO, Aggarwal JK, Arowolo TA, Adebayo K, Flegal AR. (2005) Lead contamination in cocoa and cocoa products: isotopic evidence of global contamination. ''Environmental Health Perspectives'' Oct;113(10):1344-8. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=16203244] Abstract)</ref> {{refnec|A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate, there is a paucity of data on lead concentrations in chocolate products}}. In a [[USDA]] study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 µg lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 µg of lead per gram.<ref> Karrie Heneman and Sheri Zidenberg-Cherr, "Is Lead Toxicity Still a Risk to U.S. Children?", ''California Agriculture'', Volume 60, Number 4 2006. [http://calag.ucop.edu/0604OND/pdfs/LeadPoisoning.pdf] (accessed 15 February 2007)</ref> In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.<ref> Lorraine Heller, "FDA issues new guidance on lead in candy", ''FoodNavigator.com'' November 29, 2006. [http://www.foodnavigator-usa.com/news/ng.asp?id=72399-lead-candy] (accessed 15 February 2007)</ref> While studies show that the lead consumed in chocolate may not all be absorbed by the human body, there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.<ref>Canfield RL, Henderson CR Jr, Cory-Slechta DA, Cox C, Jusko TA, Lanphear BP. (2003) Intellectual impairment in children with blood lead concentrations below 10 microg per deciliter. ''New England Journal of Medicine'' Apr;348(16):1517-26. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=12700371] (Abstract)</ref>
=== Tossicità negli animali ===
{{main|theobromine poisoning}}
In sufficient amounts, the [[theobromine]] found in chocolate is [[toxic]] to animals such as [[horse]]s, [[dogs]], [[parrot]]s, small rodents, and [[cat]]s because they are unable to [[metabolize|metabolise]] the chemical effectively.<ref name="dogs"/> If they are fed chocolate, the theobromine will remain in their [[bloodstream]] for up to 20 hours, and these animals may experience [[epileptic seizure]]s, [[myocardial infarction|heart attacks]], [[internal bleeding]], and eventually death. Medical treatment performed by a [[veterinarian]] involves inducing [[vomiting]] within two hours of ingestion and administration of [[benzodiazepine]]s or [[barbiturate]]s for seizures, [[antiarrhythmic agents|antiarrhythmic]]s for [[cardiac arrhythmia|heart arrhythmia]]s, and [[forced diuresis|fluid diruesis]].
A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience [[bradycardia]] or [[tachycardia]] unless it eats at least a half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the [[Merck Veterinary Manual]], approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. Of course, baking chocolate is rarely consumed directly due to its unpleasant taste, but other dark chocolates' canine toxicities may be extrapolated based on this figure. As dogs like the taste of chocolate products as much as humans do, and are capable of finding and eating quantities much larger than typical human servings, they should be kept out of their reach. There are reports that [[mulch]] made from cacao bean shells is dangerous to dogs and livestock.<ref>{{cite web|url=http://www.aspca.org/site/PageServer?pagename=pro_apcc_publicationscocoa|title=Chocolate with Animals|publisher=Animal Poison Control Center|accessdate=2008-05-17}}</ref><ref>Drolet R, Arendt TD, Stowe CM. Cacao bean shell poisoning in a dog. JAVMA 1984;185(8): 902.</ref><ref>Blakemore F, Shearer GD. The poisoning of livestock by cacao products. Vet Record 1943;55(15).</ref>
=== Come stimolante ===
[[Image:Melted chocolate.jpg|thumb|Molten Chocolate]]
[[Image:Chocolate candy piece.jpg|thumb|A chocolate sweet.]]
[[Image:Reichstag Chocolate P7120043.JPG|thumb|A model of the [[Reichstag building|Reichstag]] made of chocolate at a [[Berlin]] shop]]
{{See also|chocoholism}}
Chocolate contains a variety of substances, some of which have an effect on body chemistry. These include:
* [[Sugar]]
* [[Theobromine]], the primary [[alkaloid]] in [[cocoa]] and chocolate<ref name="chocoxanthine">{{cite journal | last = Matissek | first = R | title = Evaluation of xanthine derivatives in chocolate: nutritional and chemical aspects | url = http://cat.inist.fr/?aModele=afficheN&cpsidt=2861730 | journal = European Food Research and Technology | volume = 205 | issue = 3 | pages = 175–184 | year = 1997 | month = Apr | day = 21}}</ref> and partly responsible for chocolate's mood-elevating effect
* [[Tryptophan]], an essential [[amino acid]] and precursor to [[serotonin]]
* [[Phenethylamine]], an [[endogenous]] [[alkaloid]] sometimes described as a 'love chemical;<ref>{{cite book |author=Liebowitz, Michael R. |title=The chemistry of love |publisher=[[Little, Brown]] |___location=Boston |year=1983 |isbn=0316524301 |doi=}}</ref> it is quickly metabolized by [[monoamine oxidase]]-B and does not reach the [[brain]] in significant amounts
* [[Caffeine]], present only in very small amounts<ref name="chocoxanthine"/>
Chocolate is a mild [[stimulant]] to humans mainly due to the presence of [[theobromine]].<ref>{{cite journal|author=Smit HJ, Gaffan EA, Rogers PJ |title=Methylxanthines are the psycho-pharmacologically active constituents of chocolate |journal=Psychopharmacology|volume=176|issue=3-4|pages=412–9 |year=2004|pmid=15549276|doi=10.1007/s00213-004-1898-3}}</ref> It is much more potent for [[horse]]s, and its use in [[horse racing]] is prohibited.
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