{"id":3598,"date":"2024-03-31T17:33:49","date_gmt":"2024-03-31T17:33:49","guid":{"rendered":"https:\/\/nathalie-faggianelli.fr\/?p=3598"},"modified":"2024-04-01T18:59:14","modified_gmt":"2024-04-01T18:59:14","slug":"le-chocolat-bon-pour-la-sante","status":"publish","type":"post","link":"https:\/\/nathalie-faggianelli.fr\/index.php\/2024\/03\/31\/le-chocolat-bon-pour-la-sante\/","title":{"rendered":"Le chocolat, bon pour la sant\u00e9 ?"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-1024x1024.jpg\" alt=\"le chocolat est-il bon pour la sant\u00e9 ?\" class=\"wp-image-3599\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-1024x1024.jpg 1024w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-300x300.jpg 300w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-150x150.jpg 150w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-768x768.jpg 768w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-1536x1536.jpg 1536w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-2048x2048.jpg 2048w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-600x600.jpg 600w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/P1270114-100x100.jpg 100w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><em>Le chocolat est-il bon pour la sant\u00e9 ? Certains le disent riche en magn\u00e9sium, bon pour la fertilit\u00e9, pour la m\u00e9moire. D&rsquo;autres conseillent de le limiter en cas d&rsquo;acn\u00e9 par exemple. Qu&rsquo;en est-il r\u00e9ellement ? <\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Cacao et chocolat, qui sont-ils ?<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>Issu du cacaotier ou cacaoyer en latin Theobroma cacao.<br>Son nom latin signifie \u00ab nourriture des dieux \u00bb. Le cacao est obtenu \u00e0 partir des f\u00e8ves et subit diff\u00e9rentes \u00e9tapes de pr\u00e9paration avant d\u2019obtenir du chocolat : fermentation, dessiccation et torr\u00e9faction. Sauf pour le cacao cru qui n&rsquo;est pas torr\u00e9fi\u00e9. Elles permettent de donner au chocolat son go\u00fbt et son odeur caract\u00e9ristiques. <\/p>\n\n\n\n<p>Ils contiennent notamment :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>polyph\u00e9nols dont flavanols (cat\u00e9chines et \u00e9picat\u00e9chines), OPC = tanins condens\u00e9s. Ce sont des antioxydants puissants, plus concentr\u00e9s dans le cacao cru (non torr\u00e9fi\u00e9) et le chocolat noir minimum \u00e0 70% cacao. Tr\u00e8s peu pr\u00e9sents par contre dans les chocolats industriels. La richesse en polyph\u00e9nols d\u00e9pend aussi de l\u2019origine et du cultivar du cacaoyer.<\/li>\n\n\n\n<li>d\u00e9riv\u00e9s des bases puriques : th\u00e9obromine et caf\u00e9ine<\/li>\n\n\n\n<li>lipides satur\u00e9s et insatur\u00e9s (le beurre de cacao)<\/li>\n\n\n\n<li>anandamine. Cette substance agit sur le syst\u00e8me endocannabido\u00efde, participant aussi \u00e0 la sensation de bien-\u00eatre apr\u00e8s la consommation de chocolat<\/li>\n\n\n\n<li>min\u00e9raux dont du fer (une moyenne de 70mg pour 100g) et du magn\u00e9sium (52mg pour 100g pour le chocolat au lait et jusqu\u2019\u00e0 252mg pour 100mg pour le noir 90% de cacao)<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"462\" height=\"469\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin1.jpg\" alt=\"\" class=\"wp-image-3600\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin1.jpg 462w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin1-296x300.jpg 296w\" sizes=\"auto, (max-width: 462px) 100vw, 462px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Le chocolat r\u00e9ellement riche en min\u00e9raux ?<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin2.jpg\" alt=\"quantit\u00e9 en magn\u00e9sium de chocolat\" class=\"wp-image-3603\" width=\"838\" height=\"241\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin2.jpg 838w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin2-300x86.jpg 300w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin2-768x221.jpg 768w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin2-600x173.jpg 600w\" sizes=\"auto, (max-width: 838px) 100vw, 838px\" \/><\/figure>\n\n\n\n<p>Le cacao contient aussi <strong>des tanins, de l\u2019acide phytique et des oxalates<\/strong>. Ces substances sont aussi appel\u00e9es \u00ab\u00a0anti-nutriments \u00bb. En effet, elles perturbent l\u2019absorption notamment du fer et du magn\u00e9sium. Les tanins sont responsables de la sensation \u00ab d\u2019ass\u00e8chement \u00bb provoqu\u00e9e par un chocolat fort en cacao.<\/p>\n\n\n\n<p><br>Les tanins et l\u2019acide phytique diminuent en augmentant le temps de fermentation du cacao et aussi lors du processus suivant de torr\u00e9faction. Cependant, ces proc\u00e9d\u00e9s affectent aussi la teneur en antioxydants, d\u00e9gradant les cat\u00e9chines, les anthocyanidines et les OPC. <strong>Les chocolats industriels contiennent tr\u00e8s peu d\u2019antioxydants !<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin3.jpg\" alt=\"\" class=\"wp-image-3604\" width=\"257\" height=\"256\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin3.jpg 455w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin3-300x300.jpg 300w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin3-150x150.jpg 150w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocolat-dessin3-100x100.jpg 100w\" sizes=\"auto, (max-width: 257px) 100vw, 257px\" \/><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\">Bienfaits ou m\u00e9faits du chocolat pour la sant\u00e9 ?<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">Les bienfaits d&rsquo;une consommation de chocolat<\/h4>\n\n\n\n<p>Dans certaines \u00e9tudes, la consommation d\u2019un cacao de qualit\u00e9 ou d\u2019extraits riches en flavanols (et non le classique chocolat de supermarch\u00e9) a montr\u00e9 des bienfaits pour : <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>sant\u00e9 cardiovasculaire<\/li>\n\n\n\n<li>sant\u00e9 mentale (m\u00e9moire et cognition)<\/li>\n\n\n\n<li>\u00e9quilibre du microbiote intestinal via l\u2019effet pr\u00e9biotique de ces compos\u00e9s.<\/li>\n\n\n\n<li>lutter contre le stress oxydant.Celui-ci est aussi d\u00e9l\u00e9t\u00e8re pour la qualit\u00e9 des gam\u00e8tes (ovocytes et spermatozo\u00efdes). Le chocolat est donc souvent vant\u00e9 pour soutenir la fertilit\u00e9 sans pour autant qu\u2019une \u00e9tude le prouve : un aliment ne sera jamais magique en tant que tel ! Fake news : non, il ne contient pas de kisspeptine contrairement \u00e0 ce qui peut \u00eatre lu dans certains magasines. <\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Les effets moins sympa du chocolat<\/h4>\n\n\n\n<p>Cependant, certaines \u00e9tudes montrent aussi un impact d\u00e9l\u00e9t\u00e8re sur la probl\u00e9matique d\u2019acn\u00e9. Et ce, m\u00eame avec un bon chocolat noir sup\u00e9rieur \u00e0 70% ! La consommation de chocolat, chez certaines personnes, peut induire une lib\u00e9ration accrue d\u2019histamine et ainsi aggraver certains d\u00e9s\u00e9quilibres inflammatoires et allergiques.<\/p>\n\n\n\n<p>Il est recommand\u00e9 de ne pas donner de chocolat aux enfants avant 3 voir 5 ans. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Que faut-il en penser ?<\/h2>\n\n\n\n<p>Tout est toujours une question d&rsquo;\u00e9quilibre dans l&rsquo;alimentation. Un aliment ne sera jamais strictement bon ou n\u00e9faste pour la sant\u00e9. Consommons le avec raison et choisissons-le avant tout de qualit\u00e9. <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocola5t-1024x1024.jpg\" alt=\"quel chocolat est-il pr\u00e9f\u00e9rable de consommer pour da sant\u00e9 ?\" class=\"wp-image-3605\" width=\"606\" height=\"606\" srcset=\"https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocola5t-1024x1024.jpg 1024w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocola5t-300x300.jpg 300w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocola5t-150x150.jpg 150w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocola5t-768x768.jpg 768w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocola5t-600x600.jpg 600w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocola5t-100x100.jpg 100w, https:\/\/nathalie-faggianelli.fr\/wp-content\/uploads\/2024\/03\/chocola5t.jpg 1080w\" sizes=\"auto, (max-width: 606px) 100vw, 606px\" \/><\/figure><\/div>\n\n\n<p>Retrouvez aussi une de mes recettes sucr\u00e9es au chocolat : <a href=\"https:\/\/nathalie-faggianelli.fr\/index.php\/2022\/10\/15\/gateau-au-chocolat-leger\/\">gateau au chocolat hyper l\u00e9ger <\/a>et une <a href=\"https:\/\/nathalie-faggianelli.fr\/index.php\/2021\/07\/20\/gateau-au-chocolat-aux-courgettes\/\">deuxi\u00e8me recette<\/a> avec un ingr\u00e9dient \u00e9tonnant, la courgette qui donne un moelleux incomparable au g\u00e2teau !<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">R\u00e9f\u00e9rences scientifiques<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chalyk et al. 2018 &#8211; Continuous Dark Chocolate Consumption Affects Human Facial Skin Surface by Stimulating Corneocyte Desquamation and Promoting Bacterial Colonization<\/li>\n\n\n\n<li>Silva et al. 2023. Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans.<\/li>\n\n\n\n<li>Hooper et al. 2012 Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials.<\/li>\n\n\n\n<li>Hzounis et al. 2011 Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study.<\/li>\n\n\n\n<li>Aremu et al. 1995 &#8211; Nutrient and antinutrient profiles of raw and fermented cocoa beans<\/li>\n\n\n\n<li>Davidsson et al 1998 Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican children<\/li>\n\n\n\n<li>Zugravu and Otelea, 2019 impact of fermentation on polyphenols content<\/li>\n\n\n\n<li>Nguyen et al. 2018, Effects of maturity at harvesting and primary processing of cocoa beans on oxalate contents of cocoa powder<\/li>\n\n\n\n<li>Yokoi K, Konomi A, Otagi M. Iron bioavailability of cocoa powder as determined by the Hb regeneration efficiency method<\/li>\n\n\n\n<li>Schroder et al. 2011 &#8211; Oxalate content in commercially produced cocoa and dark chocolate Journal of Food Composition and Analysis : an Official Publication of the United Nations<\/li>\n\n\n\n<li>Matthew et al. Cocoa polyphenols enhance positive mood states but not cognitive performance: A randomized, placebo-controlled trial <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Le chocolat est-il bon pour la sant\u00e9 ? Certains le disent riche en magn\u00e9sium, bon pour la fertilit\u00e9, pour la m\u00e9moire. D&rsquo;autres conseillent de le limiter en cas d&rsquo;acn\u00e9 par exemple. Qu&rsquo;en est-il r\u00e9ellement ? Cacao et chocolat, qui sont-ils&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/nathalie-faggianelli.fr\/index.php\/2024\/03\/31\/le-chocolat-bon-pour-la-sante\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27],"tags":[],"class_list":{"0":"post-3598","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-naturopathie-micronutrition","7":"entry","8":"has-post-thumbnail"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le chocolat, bon pour la sant\u00e9 ? - Nathalie Faggianelli<\/title>\n<meta name=\"description\" content=\"Le chocolat, bon pour la sant\u00e9 ? beaucoup le conseillent pour apporter du magn\u00e9sium, soutenir sa fertilit\u00e9. 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