{"id":2851,"date":"2026-01-11T21:05:34","date_gmt":"2026-01-11T20:05:34","guid":{"rendered":"https:\/\/daniellepacheco.es\/?p=2851"},"modified":"2026-02-07T22:28:12","modified_gmt":"2026-02-07T21:28:12","slug":"chocolate-cacao-superalimento","status":"publish","type":"post","link":"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/chocolate-cacao-superalimento\/","title":{"rendered":"Xocolata: Superaliment o supersucrat?"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La xocolata t\u00e9 la fama de ser un dels capricis m\u00e9s saludables, i \u00e9s cert que la xocolata negra sol ser una millor elecci\u00f3 que una llaminadura qualsevol. Per\u00f2 hi ha res de veritat en les afirmacions que la xocolata negra \u00e9s un superaliment? Cont\u00e9 realment vitamines i minerals que ens poden ajudar a viure una vida llarga? I la pregunta m\u00e9s crucial: puc considerar que la meva dosi di\u00e0ria de xocolata \u00e9s un h\u00e0bit sa?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La meva hero\u00efna personal, Jeanne Calment, suposadament menjava fins a un <a href=\"https:\/\/www.businessinsider.es\/archivo\/como-llegar-122-anos-3-secretos-mujer-vieja-mundo-1204368\">kilo de xocolata per setmana<\/a> i va viure fins als 122 anys\u2026 per\u00f2 no crec que aquesta recomanaci\u00f3 estigui recolzada per la comunitat medica.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mirarem a veure per qu\u00e8 la xocolata negra t\u00e9 la fama de ser un superaliment, i com incorporar-la a la teva dieta de la millor manera per treure-li tot el profit sense abusar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Menjar xocolata negra cada dia, ajuda a baixar la pressi\u00f3 de sang?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La xocolata negra s'ha guanyat prestigi per tenir avantatges per a la <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/28439881\/\">pressi\u00f3 de sang<\/a>. Aix\u00f2 \u00e9s gr\u00e0cies al fet que el cacau cont\u00e9 alts nivells de teobromina i <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/40217225\/\">flavonoles<\/a>, una classe de polifenols. Tots dos compostos tenen beneficis per a la salut del cor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Els flavonols fomenten la creaci\u00f3 d'\u00f2xid n\u00edtric, que ajuda a <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/28439881\/\">obrir els vasos sanguinis<\/a> i aix\u00ed millorar el flux de sang, reduir la pressi\u00f3 de sang i minimitzar el risc de patir malalties cardiovasculars. Els flavonols tamb\u00e9 s\u00f3n presents en altres menjars i begudes com <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/24734311\/\">les m\u00f3res, els llegums<\/a>, el <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">vi negre i el t\u00e9<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El cacau fresc cont\u00e9 un 10% de flavonols, per\u00f2 el contingut de flavonols baixa en pic quan es comen\u00e7a a torrar el cacau i processar-lo en xocolata. La xocolata negra en cont\u00e9 poques, i la <a href=\"https:\/\/anca741.supserv.cozmoslabs.com\/cat\/el-chocolate-blanco-es-chocolate-de-verdad\/\">xocolata blanca<\/a> <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/39941952\/\">no cont\u00e9 aquestes mol\u00e8cules<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Altres beneficis del cacau<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Els <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32942899\/\">polifenols<\/a> i altres compostos presents al cacau tenen altres beneficis a part dels seus efectes sobre la pressi\u00f3 de la sang. Els estudis demostren que el cacau pot:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ajudar al <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">metabolisme<\/a> i lluitar contre la <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32942899\/\">resist\u00e8ncia a la insulina<\/a>, implicat en el desenvolupament de la diab\u00e8tes<\/li>\n\n\n\n<li>tenir efectes <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/39856922\/\">antioxidants <\/a>i <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">antiinflammatoris <\/a>que ajuden a enfortir el sistema immunitari<\/li>\n\n\n\n<li>millorar el perfil de la <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">microbiota intestinal<\/a> i prevenir l'obesitat<\/li>\n\n\n\n<li>reduir els nivells de triglic\u00e8rids i de <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC11206597\/\">colesterol LDL <\/a>(el colesterol \"dolent\")<\/li>\n\n\n\n<li>millorar el flux de sang cerebral i ajudar a <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">prevenir les malalties neurodegeneratives<\/a><\/li>\n\n\n\n<li>ajudar a prevenir el c\u00e0ncer<\/li>\n\n\n\n<li>reduir l'activitat de les plaquetes a la sang, baixant el risc de trombosi<\/li>\n\n\n\n<li>ajudar a millor <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/41397115\/\">l'edat epigen\u00e8tica<\/a>, que est\u00e0 relacionada amb l'esperan\u00e7a de vida<\/li>\n\n\n\n<li>contenir nivells importants de <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/27346251\/\">magnesi, ferro, zinc, seleni<\/a>, <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32942899\/\">\u00e0cids amins i fibra<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Cal recordar que moltes d'aquestes afirmacions es basen en estudis que usen formes de cacau amb altes concentracions dels compostos nutritius, que no necess\u00e0riament representen els productes de xocolata que comprem al nostre dia a dia. A m\u00e9s, els beneficis del cacau i sobretot de la xocolata han estat <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34578786\/\">disputats<\/a> perqu\u00e8 alguns dels estudis originals van ser esponsoritzats per grans multinacionals de xocolata. En estudis millor dissenyats que no tenien aquestes influ\u00e8ncies externes, els beneficis del cacau eren <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/28439881\/\">m\u00e9s petits<\/a>, tot i que seguien existint.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Factores que afectan al perfil nutritivo del chocolate<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La varietat del cacau i el proc\u00e9s de fabricaci\u00f3 de la xocolata, que inclou passos com la fermentaci\u00f3, l'assecat, el torrat i el conxat, <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34047627\/\">afecten el seu perfil nutritiu<\/a>. Aix\u00f2 vol dir que no tota la xocolata tindr\u00e0 el <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/39856922\/\">mateix nivell de polifenols<\/a> ni els mateixos beneficis per la salut. Cal considerar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>El contingut en sucres:<\/strong> Com m\u00e9s sucre cont\u00e9 la xocolata, menys sa \u00e9s. En una rajola de xocolata negra, podem sostreure el percentatge de cacau per saber quant sucre cont\u00e9. Per exemple, una tauleta de 70% cacau cont\u00e9 100 \u2013 70 = 30% de sucre. En una rajola de xocolata amb llet, podem mirar la taula de valors nutritius per veure el contingut de sucre.<\/li>\n\n\n\n<li><strong>Varietat del cacau:<\/strong> El cacau \u00e9s una planta que existeix en <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">una desena de varietats<\/a>. La <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32942899\/\">varietat de cacau<\/a> afecta al perfil nutricional: per exemple, el cacau nacional t\u00e9 m\u00e9s methylxanthinas (cafe\u00efna i teobromina), mentre que el cacau crioll t\u00e9 m\u00e9s \u00e0cids amins.<\/li>\n\n\n\n<li><strong>Terrer:<\/strong> El pa\u00eds i territori d'origen aix\u00ed com factors com <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">el sol, l'altitud i el s\u00f2l<\/a> influeixen al contingut de fenols.<\/li>\n\n\n\n<li><strong>Moment de la collita:<\/strong> Quan <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34405409\/\">m\u00e9s madura la fava de cacau<\/a> al moment de la collita, m\u00e9s alt ser\u00e0 el contingut de flavonols, catechinas i phenolines en general.<\/li>\n\n\n\n<li><strong>Fermentaci\u00f3:<\/strong> Els polifenols i la teobromina s\u00f3n <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">agres i astringents<\/a>. S\u00f3n matisos que busquem eliminar per produir una xocolata fina d'aroma. Aix\u00ed mateix, la fermentaci\u00f3, l'assecat, el torrat i el m\u00f2lt s\u00f3n passos necessaris per ressaltar les aromes delicioses i complexes que associem amb una bona xocolata \u2013 per\u00f2 aquests passos <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32942899\/\">afectan als nivells de polifenols, vitamines i altres \u00e0cids.<\/a> Durant la <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34574159\/\">fermentaci\u00f3<\/a>, aquests compostos interactuen un amb l'altre i creen nous compostos.<\/li>\n\n\n\n<li><strong>Torrat:<\/strong> El proc\u00e9s de torrat \u00e9s important per treure pat\u00f2gens i per tant \u00e9s un pas no negociable si vols garantir un producte segur per al consum hum\u00e0. El <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/25529678\/\">temps i la temperatura del torrat<\/a> tenen efectes diferents sobre els diferents components saludables. Es tracta de seleccionar un equilibri que permet de <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/29571495\/\">desenvolupar les aromas de la xocolata<\/a> i assegurar la seguretat aliment\u00e0ria.<\/li>\n\n\n\n<li><strong>Alcalizaci\u00f3n:<\/strong> L' <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/36430843\/\">alcalizaci\u00f3<\/a> \u00e9s un proc\u00e9s que busca treure l'astring\u00e8ncia del cacau. \u00c9s un proc\u00e9s que nom\u00e9s se sol fer en cacau de baixa qualitat, ja que neutralitza tant els sabors bons com els sabors dolents. La xocolata alcalitzada ha perdut gaireb\u00e9 tots els polifenols, teobromina i altres compostos sans.<\/li>\n\n\n\n<li><strong>La digesti\u00f3: <\/strong>No tots els elements nutritius arriben a absorbir-se pel cos. Algunes companyies estan investigant suplements que ajudarien a fer que el cacau arribi m\u00e9s directament on ha d'arribar.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Factors a tenir en compte quan menges xocolata<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Contingut de sucre:<\/strong> Abans de menjar un munt de xocolata i sobre tot si tens diabetis, recorda que la xocolata sol tenir un percentatge elevat de sucre.<\/li>\n\n\n\n<li><strong>Calories:<\/strong> Entre el sucre i el percentatge elevat de greixos, la xocolata \u00e9s altament cal\u00f2rica (unes 500 calories per 100 grams de mitjana) i pot induir a guanyar pes.<\/li>\n\n\n\n<li><strong>Migranyes:<\/strong> Certes persones afirmen que la xocolata els pot provocar <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32110888\/\">migranyes<\/a>tot i que cal m\u00e9s recerca per entendre aquesta relaci\u00f3.<\/li>\n\n\n\n<li><strong>Cafe\u00efna:<\/strong> La xocolata cont\u00e9 quantitats petites de cafe\u00efna. Encara que aquestes no s\u00f3n tan altes com al caf\u00e8 o el te, en certs casos pot alterar el son i pot ser que interactu\u00ef malament amb medicaments, sobretot si es consumeix juntament amb altres fonts de cafe\u00efna.<\/li>\n\n\n\n<li><strong>Metalls pesants:<\/strong> Depenent d'on es cultiva el cacau i les instal\u00b7lacions de secat i de fermentaci\u00f3, la xocolata pot absorbir metalls pesants com ara el plom o <a href=\"https:\/\/food.ec.europa.eu\/system\/files\/2019-03\/cs_contaminants_catalogue_cadmium_chocolate_en.pdf\">el cadmi<\/a>. Aix\u00f2 \u00e9s m\u00e9s com\u00fa en el cacau industrial, per\u00f2 no est\u00e0 mal demanar m\u00e9s informaci\u00f3 al teu prove\u00efdor si menges molta xocolata.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Quanta xocolata haig de menjar al dia per veure efectes per a la salut?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La xocolata no \u00e9s lo mateix que el cacau. A menys que estiguis menjant cacau pur, el m\u00e9s segur \u00e9s que la xocolata que menges t\u00e9 sucre afegit i un percentatge de greix important a causa de la mantega de cacau (en el millor cas) o altres greixos com l'oli de palma (en el pitjor cas). \u00c9s clar que si menges molta xocolata di\u00e0riament, el sucre i el greix poden induir a guanyar pes i empitjorar la salut.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aix\u00ed mateix, encara que cont\u00e9 components que s\u00f3n interessants per a la salut, la xocolata no s'ha de considerar un superaliment. Aix\u00f2 s\u00ed, si menges xocolata en moderaci\u00f3, pot formar part d'una dieta sana i equilibrada amb beneficis potencials per al cor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hi ha molt poca culpabilitat en menjar-se un quadret de xocolata negra de pur origen despr\u00e9s de sopar. O, si vols ser encara m\u00e9s sa, pots comen\u00e7ar el dia amb una tassa de cacau calent baix amb sucre i greix. Un estudi recent suggereix que la xocolata potser tingui <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35804776\/\">una capacitat igual o superior al cacau<\/a> per reduir la pressi\u00f3 arterial. Estarem atents per veure si es confirma!<\/p>","protected":false},"excerpt":{"rendered":"<p>El chocolate tiene la fama de ser uno de los caprichos m\u00e1s saludables, y es cierto que el chocolate negro suele ser una mejor elecci\u00f3n que una golosina cualquiera. Pero \u00bfhay algo de verdad en las afirmaciones que el chocolate negro es un superalimento? \u00bfContiene realmente vitaminas y minerales que nos pueden ayudar a vivir [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3173,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[53],"tags":[],"class_list":["post-2851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencia-del-chocolate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chocolate: \u00bfSuperalimento o superazucarado? - Danielle Pacheco Chocolatier<\/title>\n<meta name=\"description\" content=\"Hay muchas noticias sobre los supuestos beneficios para la salud del chocolate negro. 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