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

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Published on Feb 11, 2013

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

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