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Five "sweet" facts about the chemistry of chocolate – Bytesize Science

February 12, 2013


Five “sweet” facts about the chemistry of chocolate – Bytesize Science 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 From: BytesizeScience Views: 1959 50 ratings Time: 03:39 More in Education

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