FLAVONOID in THE DARK CHOCOLATE and BERRY'S FRUIT

                                         fig. 1 cocoa

                                       fig. 2 chocolate 

Dark chocolate lower your risk of heart attack, diabetes and other metabolic diseases, when taken every day, because it contains high levels of flavonoids were not found in white and milk chocolate.As you know, heart disease is the leading cause of death worldwide. And eating dark chocolate every day, it can reduce cardiovascular events such as heart attack and stroke in people with metabolic syndrome (a group of factors that increase the risk of heart disease and diabetes).Thus the results of a recent study conducted by Australian researchers, recently.Dark chocolate (dark chocolate) contains at least 60 percent cocoa is rich in flavonoids - known to have cardio-protective effects. In their study, the research team from Melbourne, Australia used a mathematical model to predict the long-term health effects and cost-effectiveness of consumption of dark chocolate every day for 2013 people at high risk of heart disease.All the participants had high blood pressure and met the criteria for metabolic syndrome, but has no history of heart disease or diabetes and are undergoing therapy lowers blood pressure.With 100 percent compliance (best case scenario) conducted the respondents, the results showed that the consumption of dark chocolate every day could potentially prevent 70 fatal and 15 non-fatal cardiovascular events per 10,000 people treated for 10 years.Even when the compliance rate is reduced to 80 percent, the incidence of non-fatal and fatal potentially avoidable by 55 and 10 per 10,000 people treated for 10 years, and still be regarded as an effective intervention strategy.The authors emphasize that the only non-fatal stroke and non-fatal heart attacks assessed in their analysis, and the potential effects on other cardiovascular events, such as heart failure, remains to be tested.Also important, they say, is that the protective effect is only evident in dark chocolate that contains at least 60-70 per cent cocoa. So, do not apply to milk or white chocolate. Perhaps this is due to its high flavonoid found only in dark chocolate.However, they concluded that blood pressure and cholesterol-lowering effect of dark chocolate plain "can be an effective strategy, and cost-effective for patients with metabolic syndrome (diabetes and do not)."Powdered cocoa / chocolate powder / cocoa powderCocoa is made from copra / cocoa pulp after being separated brown fat. Cake is finely ground to form the flour brown.Cocoa beans are cleaned and roasted, then shells removed and the meat is taken. The meat is then milled cocoa beans to make chocolate liquor, which is a solid cocoa butter chocolate. Then separated between brown butter and the remaining solids. The remaining solids are then processed into cocoa powder.Cocoa powder there are 2 types, namely the process of natural cocoa and cocoa by the Dutch. Cocoa naturally slightly acidic, but the Dutch process cocoa is treated with an alkaline solution to raise pH levels. Process Dutching darker brown and make it softer. Dutch process cocoa is preferable to make hot chocolate for soft aroma. Most brands of cocoa powder on the market is a natural cocoa.Natural cocoa powder is made from pureed chocolate or dark chocolate bar, by removing most of the fat down to 18-23%.

1. Couverture / coverture: is the best chocolate, the cocoa butter content. Sometimes called chocolate coating. Coverture available as bittersweet, semisweet, white, and milk chocolate. Very nice to dye because it is liquid when melted. Typically used at parties for chocolate waterfall.
2. Premium chocolates: Typically contains about 50-70% cocoa solids. Because it contains less sugar and perhaps also a bit of vegetable oil, dark chocolate contains fewer calories than chocolate products in general.
3. Cocoa butter / butter chocolate: Shaped like a thick paste, made from 50% cocoa fat, added sugar, flavor and thickening. Usually used to make ice cream or dessert variety.
4. Chocolate pasta / pasta Chocolate: Made from the extract of brown, viscous liquid form and is sold in bottles. Often used as a conduit of flavor in cookies, cakes, puddings, and beverages.
5. Meises / rice chocolate: a chocolate product made slurry mixture of pure chocolate or cocoa solids, cocoa fat, or cooking oil, sugar, milk, Essens, and lecithin. Usually used as a sprinkling of bread and cake decoration. Shaped like rice with different colors.
6. Bitter chocolate (bitter chocolate) / unsweetened chocolate: Chocolate bars is bitter chocolate (unsweetened) that contains no sugar and is often used in making the dish. Compared unsweetened cocoa sweetened cocoa is the best chocolate to make a delicious dessert. Chocolate is widely used as a cake mix so often called "baking chocolate". The solid chocolate is a raw material for cooking chocolate (cooking chocolate), the calorie content per 100 grams is 504 calories.
7. Chocolate Cooking: Cooking chocolate made up of sugar, Essens, lecithin, milk or often referred to as compound chocolate.
8. Dark chocolate: it feels more intense, darker, and more nutritious content of chemical components for good health. Dark chocolate is pure chocolate with no milk content. Chocolate contains 15% melted chocolate, cocoa powder and chocolate oil.
9. Semisweet chocolate: dark chocolate that has a cocoa butter and sugar added. Semisweet slightly sweet and often used to make a dessert. Chocolate is usually referred to as the Dark Cooking Chocolate (chocolate cook concentrated), and brown fat by 27%.
10. Sweet chocolate: Chocolate has a fat content similar to semisweet chocolate, but sugar embodied more. Commonly used to decorate the cake and serving the cake.
11. Chocolate milk: milk contains at least 12%, 25% cocoa, and lots of sugar. Chocolate milk is very liked by children because it tastes sweet and gentle. Chocolate is easily burned when melted. Chocolate milk contains the lowest antioxidant because it is made from milk, sugar, and other additives are added to the chocolate liquor.
12. White Chocolate: Chocolate is not because it did not contain cocoa. White chocolate is made from sugar, brown oil, milk, lecithin, and Vanilla. If the oil is added in it is not chocolate, then mix it called white coating.Cokelat widely used as coating cakes and as decoration.

Of the many types of chocolates processed only dark chocolate contains flavonoids which are excellent if consumed.A nutrition expert Tammy Roberts also said flavonoids are also found in berry's fruit that taste very good when covered with dark chocolate. Tammy Roberts said the benefits of eating chocolate covered berry which were both contain antioxidants that are important for immune function and preventing infections.

                           fig. 3 berry's fruit covered chocolate

BERRY'S FRUIT

                                      fig. 4 berry's fruit

Based on the list of Food Composition (DKBM), in 100 grams of berry contains as much energy as 37 kcal, protein 0.8 g, fat 0.5 mg, carbohydrate 8.3 g, 30 mcg folic acid, 28 mg calcium, phosphorus 27 mg, Fe 0.8 mg, vitamin A 60 SI (International Units), vitamin B1 0.003 mg, and 89.9 g of water.

More details as follows:

• Saponins (glycosides which are found in plants) 
• Favonoida (an active chemical compound that has been successfully studied, known as silymarin from plants silybum marianum L. The results showed that silymarin can be used as a remedy or protection from heart disease / anti-hepatotoxic action)
• Polyphenols (functioning as an antioxidant)
• It has antioxidant properties
• Has antibacterial properties
• Vitamin C

Efficacy and benefits of Berry's fruitThe blueberry has many properties and benefits, such as:

• thrush medication. For thrush medication used 10 grams of fresh berry's fruit, washed, and then eaten as well.
•  Suspected can help fight cancer
• Treating ulcers (made fruit juice and drunk)
• Helps against typhoid
• Relieve the symptoms of diarrhea

Most berries contain antioxidants (vitamin A in the form of beta-carotene, vitamin C, and E).Therefore, the berries is very important for immunity because it can neutralize free radicals responsible answers with the disorder in the body. Berries may protect the body from infection.The high antioxidant content makes berrymampu deeply cleanse the body and delay the aging process.Berry's fruit are also a good source of vitamins and minerals to produce a source of energy. Berry and rich in vitamin C is 60 mg. This amount is equivalent to the daily needs. Although high in vitamin C and tastes sour, but vitamin C does not give harmful side effects to the stomach.