Conferencia. El chocolate y su relación con la salud cardiovascular
DOI:
https://doi.org/10.17533/udea.penh.337077Palabras clave:
Bebida de Cacao, polifenoles, ácido esteárico, chocolate oscuro, flavonoides, LDL oxidadas, enfermedad cardiovascular, trombogénesis, plaquetas.Resumen
El chocolate es un alimento consumido por personas de todas las edades en un gran número de países del mundo. Por su aporte calórico y por su contenido de grasa, ha ocupado una posición controvertida en el mundo de los alimentos. El grano de cacao contiene 35% de ácido oléico, 35% de ácido esteárico, 25% de ácido palmítico y 5% de ácido linoléico; además contiene 11.5% de proteína, 9.5% de ácidos orgánicos y aromas, 9% de celulosa, 6% de ácidos tánicos y color, 5%de agua, 2.6% de sales minerales, 1.2% de teobromina, 1.0% de azúcares, 0.2% de cafeína (Rossner S. 1997). Los efectos biológicos del consumo de chocolate están dados por todos sus componentes, los cuales difieren en gran medida de los efectos de sus moléculas aisladas. En varias investigaciones, se ha demostrado que la grasa del chocolate, aportada en forma de ácido esteárico y ácido oleico principalmente (70%), no afecta el colesterol total, ni las lipoproteínas LDL, y que el alto contenido de polifenoles del cacao está asociado con importantes beneficios para la salud por su efecto antioxidante, lo cual ha sido relacionado con la prevención de la enfermedad cardiovascular.Descargas
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