The catch, says David L. Katz, director of Yale University's Prevention Research Center, is that exactly how much chocolate is needed for a health benefit isn't known. 'Chocolate is a concentrated source of calories, so it's important to keep the dose within therapeutic range,' he says.
耶鲁大学预防研究中心(Yale University’s Prevention Research Center)主任大卫·卡茨(David L. Katz)表示,问题在于具体该摄入多少巧克力才对人体健康有益还不清楚。他称,“巧克力含热量高,所以将摄入量控制在对健康有益的范围内是很重要的。”
Most chocolate isn't labeled with milligrams of flavanols and there's no industry or scientific standard yet for measuring flavanols in chocolate. One objective measure is the cocoa percentage on the label. Milk chocolate can be as little as 10% cocoa paste by weight, with the rest in sugar, milk and other ingredients. Dark-chocolate bars typically contain 50% to 60% cocoa by weight, scientists say.
大多数巧克力产品并不标注出黄烷醇的具体含量,到目前为止也还没有可据以测量巧克力中黄烷醇含量的行业或科学标准。比较客观的一个指标是标签上的恒星含量。科研人员表示,按重量计算,牛奶巧克力中的恒星含量可能只有10%,其余均是糖、牛奶和其他配料。而黑巧克力中的恒星含量一般在50%-60%。
'The higher the percentage of cocoa, the higher the flavanol content, the higher the antioxidant content and thus we believe the greater positive health benefit,' says Washington, D.C., nutritionist Joy Dubost, a spokeswoman for the Academy of Nutrition and Dietetics, a trade group.
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