CONNECTION IN CHOCOLATE

Chocolate which is much loved by children, adolescents, and adults has the following substances:

theobromine,

Theobromine or xanteose are chemicals from alkaloid groups. Theobromine has cocoa growth. Chemically, theobromine is very similar to caffeine. Theobromine is a water-insoluble powder, crystalline and bitter. The color can be called white or colorless. Theobromine has a similar effect to caffeine even though it is smaller, making it homologous. Theobromine is the theophyline isomer as paraxantina. Theobromine is categorized as dimethyl xantine, which means that this compound enters xanthine with 2 methyl groups.

phenethylamine,

The content in chocolate which provides physiological effects on the body. The effects are given such as the effects on theobromine and anandamide.

anandamide,

A chemical compound that provides physiological effects on the body. This compound is included in lipid compounds.

anti oxidant,

Antioxidants are substances that can slow down or prevent the oxidation process. This substance can actually slow down or inhibit oxidation of substances that are easily oxidized even in low concentrations. Antioxidants are also suitable to be defined as compounds that protect cells from the harmful effects of reactive oxygen free if related to disease, these free radicals can come from the body's metabolism and other external factors. Free radicals are unstable species because they have unpaired electrons and look for pairs of electrons in biological macromolecules. Lipid and DNA proteins from healthy human cells are a good source of electron pairs. Oxidation conditions can cause protein and DNA damage, cancer, aging, and other diseases. Chemical components that act as antioxidants are phenolic and polyphenolic compounds. These group compounds are abundant in nature, especially in plants, and have the ability to capture free radicals. Antioxidants are found in many foodstuffs, including vitamin E, vitamin C, and carotenoids