{"id":34694,"date":"2023-02-09T09:00:00","date_gmt":"2023-02-09T08:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=34694"},"modified":"2023-02-07T13:49:14","modified_gmt":"2023-02-07T12:49:14","slug":"kakao-csokolade-jo","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/kakao-csokolade-jo\/","title":{"rendered":"Veda hovor\u00ed, \u017ee pr\u00e1ve preto je jedenie \u010dokol\u00e1dy tak\u00e9 dobr\u00e9<\/strong>"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Ka\u017ed\u00fd vie, \u017ee \u010dokol\u00e1da chut\u00ed v\u00fdborne. Sotva existuje \u010dlovek, ktor\u00fd by nemal chu\u0165 na \u010dokol\u00e1du. Existuj\u00fa biologick\u00e9 a soci\u00e1lne faktory, ktor\u00e9 ur\u010duj\u00fa, do akej miery \u013eudia jedia \u010dokol\u00e1du. T\u00edm v\u00fdskumn\u00edkov sk\u00famal, pre\u010do je konzum\u00e1cia k\u00faska \u010dokol\u00e1dy tak\u00e1 pr\u00edjemn\u00e1.<\/strong><\/p>\n\n\n\n

\n
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Foto: Envatoelements<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Vedeck\u00fd pr\u00edstup<\/span><\/h3>\n\n\n\n

T\u00edm z Fakulty potravin\u00e1rstva a v\u00fd\u017eivy a stroj\u00e1rstva Univerzity v Leedsi zistil, \u017ee konzum\u00e1cia \u010dokol\u00e1dy je \u010diasto\u010dne sp\u00f4soben\u00e1 t\u00fdm, ako tuky interaguj\u00fa s r\u00f4znymi \u010das\u0165ami \u00fast.. <\/strong>V \u0161t\u00fadii uverejnenej v \u010dasopise ACS Applied Materials and Interfaces vedci vysvetlili, \u017ee ke\u010f tieto \u010dokol\u00e1dov\u00e9 s\u00fasta<\/a> sa dotkneme jazykom, m\u00e1me neodolate\u013en\u00fd pocit, \u017ee \u017eujeme. Ak a \u010cokol\u00e1da<\/a> 5% tuku alebo 50% tuku, tie\u017e vytv\u00e1ra kvap\u00f4\u010dky v \u00fastach a to vytv\u00e1ra pocit \u010dokol\u00e1dy.<\/strong><\/p>\n\n\n\n

Anwesha Sarkar<\/em><\/strong>, <\/em>Profesor na Fakulte potravin\u00e1rstva a v\u00fd\u017eivy: \u201e<\/em>Z\u00e1le\u017e\u00ed na umiestnen\u00ed tuku v zlo\u017een\u00ed \u010dokol\u00e1dy v jednotliv\u00fdch f\u00e1zach jedla, \u010do sa sk\u00famalo len zriedkavo. Tuk bez oh\u013eadu na v\u00fd\u0161ku<\/a> vrstva tuku by mala by\u0165 na vonkaj\u0161ej vrstve sladkosti, aby sa dosiahol rovnak\u00fd pocit p\u00f4\u017eitku v \u00fastach.\u201d<\/em><\/p>\n\n\n\n

\"A
Foto: Envatoelements<\/figcaption><\/figure>\n\n\n\n

Od vyn\u00e1jdenia kakaa<\/span><\/h3>\n\n\n\n

\u010cokol\u00e1da je sladkos\u0165 vyroben\u00e1 z kakaov\u00fdch b\u00f4bov, \u010do je naj\u010dastej\u0161ie<\/a> s\u00fa pripraven\u00e9 v tenk\u00fdch pl\u00e1toch. \u010cokol\u00e1da sa dostala do povedomia verejnosti a v\u00e4\u010d\u0161iny svetov\u00fdch jazykov ako n\u00e1zov indi\u00e1nskeho n\u00e1zvu xocol\u0101tl (sokoatl), ktor\u00fd sa pou\u017e\u00edva od 16. storo\u010dia. V Amerike Azt\u00e9kovia pili \u010dokol\u00e1du d\u00e1vno pred eur\u00f3pskymi dobyvate\u013emi. Ke\u010f v roku 1519 pri\u0161li \u0160panieli na \u00fazemie dne\u0161n\u00e9ho Mexika, Montezuma pon\u00fakol xocol\u0101tl \u0161panielskemu conquistadorovi Cort\u00e9sovi, ktor\u00fd azt\u00e9cku r\u00ed\u0161u vyvr\u00e1til. Bol to jednoduch\u00fd n\u00e1poj. Kakaov\u00e9 b\u00f4by sa upra\u017eili, rozomleli, roz\u0161\u013eahali s vodou a potom sa hork\u00fd n\u00e1poj vypil. Cort\u00e9s si kakao vzal so sebou, ale a\u017e v 17. storo\u010d\u00ed sa roz\u0161\u00edrilo do \u010fal\u0161\u00edch \u010dast\u00ed Eur\u00f3py. Spo\u010diatku ho nemali radi ani samotn\u00ed \u0160panieli, ktor\u00ed ho pova\u017eovali za pr\u00edli\u0161 hork\u00e9. \u0160panielske mn\u00ed\u0161ky v Mexiku ho prv\u00fdkr\u00e1t ochutili mu\u0161k\u00e1tov\u00fdm orie\u0161kom, \u0161koricou a cukrom.<\/p>\n\n\n\n

\"Az
Foto: Envatoelements<\/figcaption><\/figure>\n\n\n\n

Pre\u010do milujeme \u010dokol\u00e1du<\/span><\/h3>\n\n\n\n

Kakaov\u00e9 zlo\u017eky maj\u00fa vplyv na centr\u00e1lny nervov\u00fd syst\u00e9m. Anandamid, ktor\u00fd produkuje \u013eudsk\u00fd mozog, vyvol\u00e1va pocit \u0161\u0165astia. Okrem toho v\u0161etk\u00e9ho m\u00f4\u017eeme by\u0165 aj \u017eiadostiv\u00ed, preto\u017ee flavonoidy obsiahnut\u00e9 v kakaov\u00fdch b\u00f4boch pom\u00e1haj\u00fa fungova\u0165 cievam, \u010d\u00edm zlep\u0161uj\u00fa krvn\u00fd obeh. V\u010faka obsahu antioxidantov je mimoriadne prospe\u0161n\u00fd pre organizmus a obsah v\u00e1pnika posil\u0148uje kosti a m\u00f4\u017ee pom\u00f4c\u0165 predch\u00e1dza\u0165 osteopor\u00f3ze. Produkuje horm\u00f3n \u0161\u0165astia a v minulosti sa pou\u017e\u00edval ako stimul\u00e1tor t\u00fa\u017eby.<\/p>\n\n\n\n

\"\"
Foto: Envatoelements<\/figcaption><\/figure>\n\n\n\n

\u010cokol\u00e1da je neust\u00e1la z\u00e1hada<\/span><\/h3>\n\n\n\n

Kakao sa roz\u0161\u00edrilo do cel\u00e9ho sveta r\u00fdchlos\u0165ou blesku. Dodnes sa objavuj\u00fa argumenty za a proti jeho konzum\u00e1cii. Uk\u00e1zalo sa, \u017ee protiz\u00e1palov\u00e9 vlastnosti flavonoidov, ktor\u00e9 obsahuje, zlep\u0161uj\u00fa kognit\u00edvne funkcie. Zlep\u0161enie zrakov\u00fdch schopnost\u00ed, pam\u00e4ti, svie\u017eosti, zlep\u0161enie kr\u00e1tkodobej pam\u00e4te, r\u00fdchlos\u0165 myslenia - to v\u0161etko pozit\u00edvne ovplyv\u0148uje. V\u00fdskum uk\u00e1zal, \u017ee \u013eudia, ktor\u00ed jedia \u010dokol\u00e1du aspo\u0148 raz t\u00fd\u017edenne, vykazuj\u00fa v t\u00fdchto oblastiach v\u00fdrazne lep\u0161ie v\u00fdsledky ako t\u00ed, ktor\u00ed ju nejedia. \u010cokol\u00e1dov\u00e9 v\u00fdrobky v\u0161ak vo v\u00e4\u010d\u0161ine pr\u00edpadov obsahuj\u00fa ve\u013ea cukru, tak\u017ee nadmern\u00e1 konzum\u00e1cia vedie k n\u00e1rastu hmotnosti. Z dlhodob\u00e9ho h\u013eadiska nie je nadmern\u00e1 konzum\u00e1cia \u010dokol\u00e1dy zdrav\u00e1 a m\u00f4\u017ee dokonca sp\u00f4sobi\u0165 cukrovku.<\/p>\n\n\n\n

\"\"
Foto: Envatoelements<\/figcaption><\/figure>\n\n\n\n

Umel\u00fd jazyk vytvoren\u00fd pre \u010dokol\u00e1dov\u00fa pr\u00ed\u0165a\u017elivos\u0165<\/span><\/h3>\n\n\n\n

Dr. Siavash Soltanahmadi, vedec z University of Leeds a University of Edinburgh, bude koncom roka 2020 spolo\u010dne vyv\u00edja\u0165 umel\u00fd jazyk.<\/span> M\u00e1 schopnos\u0165 napodobni\u0165 to, \u010do sa deje, ke\u010f sa \u010dokol\u00e1da a sliny zmie\u0161aj\u00fa v \u00fastach. To bolo pre v\u00fdskum t\u00edmu k\u013e\u00fa\u010dov\u00e9. \u201eVer\u00edme, \u017ee v\u010faka pochopeniu fyzik\u00e1lnych mechanizmov, ktor\u00e9 sa podie\u013eaj\u00fa na sp\u00f4sobe, ak\u00fdm \u013eudia konzumuj\u00fa \u010dokol\u00e1du, m\u00f4\u017eeme vyvin\u00fa\u0165 nov\u00fa gener\u00e1ciu \u010dokol\u00e1dy, ktor\u00e1 poskytne pocit z \u010dokol\u00e1dy s vysok\u00fdm obsahom tuku, ale bude zdrav\u0161ou vo\u013ebou. N\u00e1\u0161 v\u00fdskum vytv\u00e1ra pre v\u00fdrobcov pr\u00edle\u017eitos\u0165 inteligentne navrhn\u00fa\u0165 tmav\u00fa \u010dokol\u00e1du a z\u00e1rove\u0148 zn\u00ed\u017ei\u0165 celkov\u00fd obsah tuku.<\/em>\u201d - povedal Dr. Siavash Soltanahmadi, ved\u00faci v\u00fdskumu.<\/p>\n\n\n\n

Zdroj: <\/strong>https:\/\/www.foodandwine.com\/why-chocolate-feels-so-good-to-eat-7095934<\/strong><\/a><\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Aj vy m\u00e1te radi \u010dokol\u00e1du? M\u00e1te na \u0148u st\u00e1le chu\u0165, ale neviete pre\u010do? Tu je vysvetlenie! #matusvad<\/p>","protected":false},"author":14,"featured_media":34703,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,502,10,209,1435,216,19,211,231,15],"class_list":["post-34694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-csokolade","tag-etterem","tag-gasztronomia","tag-kakao","tag-konyhafonok","tag-receptek","tag-sef","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nA tudom\u00e1ny szerint ez\u00e9rt olyan j\u00f3 enni a csokit - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Kakak\u00f3! 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