Five “sweet” facts about the chemistry of chocolate

Just in time for Valentine’s Day!

Five Scientific Facts on How Chocolate Is Good For You

Valentine’s Day is right around the corner. Whether you’re spending Valentine’s with a special someone or you’re stuck celebrating “Singles Awareness Day,” we put together a list of five fascinating chemical facts about why chocolate, in moderation, may be good for you.

The video explains how a bar of chocolate contains hundreds of compounds, many with beneficial properties. Among the video’s “sweet” facts:
•Chocolate may improve your mood, and not just because of its delicious flavor. Chocolate contains a number of chemicals that inhibit the breakdown of the neurotransmitter anandamide — sometimes called “the molecule of bliss” — which can block feelings of pain and depression.
•According to an article from the Journal of Agricultural and Food Chemistry, the naturally occurring polyphenols in cocoa ― the key ingredient in chocolate ― boost levels of HDL, commonly known as the “good cholesterol.”

Video by Kirk Zamieroski
Produced by the American Chemical Society

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