April 19, 2021
The precursors of vitamin
The study, published in the journal Food Chemistry, found that cocoa and foods
containing cocoa have significant amounts of vitamin D2. The precursors of
vitamin D, which presumably originate from harmless fungi, are transformed by
the sunlight into vitamin D2.The problem increases in the winter months when
sunshine is scarce," said Gabriele Stangl from Martin Luther University
Halle-Wittenberg (MLU) in Germany.Researchers investigated the vitamin D content
of cocoa and products containing cocoa because they suspected that they
contained a previously unknown source of the vitamin. Vitamin D3 is produced in
the human skin through exposure to the sun.Vitamin D is crucial for the human
body."You would have to eat enormous amounts of chocolate to cover your vitamin
D2 requirements. "Many people China chair pads
wholesale do not get enough vitamin D.Instead, the results of the study are
important for obtaining accurate data on the average nutrients consumed by the
population.
While dark chocolate has a relatively high vitamin D2 content,
researchers found very little in white chocolate.Cocoa beans are dried after
fermentation. The rest is ideally consumed through food, such as fatty fish or
chicken eggs. What they found is that products containing cocoa are indeed a
source of vitamin D2, but the amount varies greatly from food to food. It
confirms our assumption that cocoa is the source of vitamin D2," said Stangl.In
order to test their theory, the research group analysed various cocoa products
and powders using state-of-the-art mass spectrometry. Vitamin D2, which can also
be utilised by the human body, is found in fungi. It comes in two types: vitamin
D2 and D3.
They are placed on mats and exposed to the Sun for one to two
weeks.The findings do not prompt researchers to recommend consuming large
quantities of chocolate..Humans get 90 per cent of their vitamin D requirements
this way.Berlin: Cocoa butter and dark chocolate can be a significant source of
Vitamin D and may help reduce the risk of respiratory diseases and brittle
bones, a study has found."This is not surprising as the cocoa content in white
chocolate is significantly lower. That would be extremely unhealthy because of
the high sugar and fat content," said Stangl
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