{"id":238965,"date":"2021-02-08T08:00:45","date_gmt":"2021-02-08T08:00:45","guid":{"rendered":"https:\/\/eu.intelligentlabs.org\/cokolada-je-superhrana\/"},"modified":"2025-09-23T12:49:49","modified_gmt":"2025-09-23T11:49:49","slug":"cokolada-je-superhrana","status":"publish","type":"post","link":"https:\/\/eu.intelligentlabs.org\/sl-si\/cokolada-je-superhrana\/","title":{"rendered":"Super novica, \u010dokolada je uradno superhrana!"},"content":{"rendered":"\n<p><em>\u010cokolada je uradno superhrana!? Zagotovo se \u0161alite, ne delajte tega, to ni lepo!?<\/em><\/p>\n\n\n\n<p>Ne vle\u010demo vas za nos, vendar ni tako enostavno. Dejansko je <strong>kakavov prah<\/strong> v \u010dokoladi tisti, ki je poln izjemnih zdravju prijaznih mineralov in molekul.<\/p>\n\n\n\n<p>To pomeni, da morate izbrati<strong> temno \u010dokolado z minimalno 70% kakavovega prahu<\/strong>, z manj\u0161im dele\u017eem sladkorja kot ga najdemo v obi\u010dajni mle\u010dni \u010dokoladi. Prav tako se zmanj\u0161a dele\u017e mleka ali mle\u010dnih izdelkov, kar ugaja tistim z laktozno intoleranco.&nbsp;<\/p>\n\n\n\n<p>\u010ce ste navajeni na mle\u010dno \u010dokolado, ima lahko temna \u010dokolada na za\u010detku nekoliko \u010duden okus, ampak ve\u010d kot je boste pojedli, bolj vam bo v\u0161e\u010d. Osebno mi je zdaj v\u0161e\u010d tista s 70% in vsak dan si jo malo privo\u0161\u010dim kot sladico. Najdete lahko tudi koncentracije vse do 99% (okusa se vsekakor mora\u0161 navaditi!), zares odvisno od va\u0161e osebne izbire.<\/p>\n\n\n\n<p>Torej, \u010de se spra\u0161ujete \u010de je kakavov prah isto kot kakavova pasta? Preberite<a href=\"https:\/\/www.intelligentlabs.org\/cacao-ceremony\/#Is_cacao_the_same_as_cocoa\"> <strong>&nbsp;ta \u010dlanek<\/strong><\/a><strong> <\/strong>tukaj!<\/p>\n\n\n\n<p><strong>Torej, \u010dokolada je uradno superhrana!<\/strong><\/p>\n\n\n\n<p>To vse vsebuje 100 gramov temne \u010dokolade (1):&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>11 gramov <strong>prebioti\u010dnih vlaken<\/strong>, zato je super za va\u0161e \u010drevesje.<\/li><li>67% PDA <strong>\u017deleza<\/strong>, ki je klju\u010den za prenos kisika po telesu in prepre\u010duje slabokrvnost.<\/li><li>58% PDA <strong>Magnezija<\/strong>, ki nam pomaga, da se sprostimo in odklopimo.<\/li><li>98% PDA <strong>Mangana<\/strong>, pomembnega ko-faktorja za telesu lasten antioksidant glutation.<\/li><li>89% PDA <strong>Bakra<\/strong> (medtem, ko ve\u010dina ljudi ve kako pomembno je \u017eelezo pri prepre\u010devanju slabokrvnosti, je dejanska naloga Bakra transport \u017eeleza po telesu, zaradi \u010desar je prav tako pomemben pri prepre\u010devanju slabokrvnosti.<\/li><li>Tu so \u0161e <strong>Selen, Cink, Fosfor, Kalcij,<\/strong> in <strong>Kalij.<\/strong><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"517\" src=\"https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/1-05-1024x517.jpg\" alt=\"\u010cokoladni kosmi\u010di \u010dokolada uradno superhrana\" class=\"wp-image-238884\" srcset=\"https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/1-05-1024x517.jpg 1024w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/1-05-300x152.jpg 300w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/1-05-768x388.jpg 768w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/1-05-600x303.jpg 600w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/1-05.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Druge izjemne sestavine, ki jih najdemo v temni \u010dokoladi<\/strong><\/p>\n\n\n\n<p>Kot \u017ee zgoraj omenjene minerale, temna \u010dokolada vsebuje \u0161e veliko:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Bioflavonoidov<\/strong><\/li><li><strong>Pirolokinolin kinon (PQQ)<\/strong><\/li><li><strong>Resveratrol<\/strong><\/li><\/ul>\n\n\n\n<p>Podrobneje si poglejmo kak\u0161ne lastnosti imajo te super sestavine!<\/p>\n\n\n\n<p><strong>Bioflavonoidi<\/strong><\/p>\n\n\n\n<p>Bioflavonoidi so molekule, ki sadju in zelenjavi dajejo barvo. Vso sadje in zelenjava vsebuje bioflavonoide, vendar jih je v \u010dokoladi veliko. Za bioflavonoide se je izkazalo, da <strong>izbolj\u0161ajo zdravje srca, zmanj\u0161ajo verjetnost nastanka sr\u010dno-\u017eilnih bolezni,<\/strong> <strong>zni\u017eajo LDL<\/strong> (znan tudi kot \u00bbslabi\u00ab holesterol) in <strong>pove\u010dajo HDL <\/strong>(znan tudi kot \u00bbdobri\u00ab holesterol), in celo<strong> izbolj\u0161ajo dovod krvi do mo\u017eganov.<\/strong><\/p>\n\n\n\n<p><strong>Resveratrol<\/strong><\/p>\n\n\n\n<p>Resveratrol je mo\u010dan antioksidant, ki lahko <strong>za\u0161\u010diti va\u0161e celice pred po\u0161kodbami zaradi prostih radikalov<\/strong>, je <strong>odli\u010den za ko\u017eo<\/strong>, in celo lahko pomaga pri <strong>stabiliziranju krvnega sladkorja.<\/strong> Sestavina, ki jo najdemo v grozdni lupini in rde\u010dem vinu.<\/p>\n\n\n\n<p>Resveratrol se je prvi\u010d pojavil na naslovnici leta 2003. Raziskave so potrdile, da znatno podalj\u0161a \u017eivljenjsko dobo v kvasovki <em>v<\/em>rtste <em>Saccharomyces cerevisiae<\/em>. Molekula aktivira gene, imenovani sirtuini, ki imajo sposobnost popraviti mutacije v na\u0161i DNK, ki so naravno posledica staranja (2).<\/p>\n\n\n\n<p><strong>Pirolokinolin kinon (PQQ)<\/strong><\/p>\n\n\n\n<p>PQQ je trenutno moja najljub\u0161a molekula! Odkrita je bila nedavno nazaj, ampak se o njej veliko govori. Deluje kot <strong>antioksidant<\/strong>, ampak tudi kot <strong>koencim<\/strong>, kar pomeni, da omogo\u010da delovanje nekaterih encimov.<\/p>\n\n\n\n<p><strong>Glavno podro\u010dje delovanja PQQ je v na\u0161ih mitohondrijih.<\/strong> Mitohondriji so odgovorni za proizvodnjo energije. Zato so neverjetno pomembni za na\u0161e zdravje. V bistvu vsaka izmed na\u0161ih celic vsebuje po tiso\u010de mitohondrijev, in nekje polovico suhe telesne mase, (npr. Na\u0161a te\u017ea, \u010de odstranimo vso vodo) predstavljajo mitohondriji!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"519\" src=\"https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/2-05-1024x519.jpg\" alt=\"\u010cokolada na kro\u017eniku \u010dokolada uradno superhrana\" class=\"wp-image-238911\" srcset=\"https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/2-05-1024x519.jpg 1024w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/2-05-300x152.jpg 300w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/2-05-768x389.jpg 768w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/2-05-600x304.jpg 600w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/2-05.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Temna \u010dokolada, PQQ, in mitohondriji<\/strong><\/p>\n\n\n\n<p>Vsi vemo, da je kisik potreben za \u017eivljenje, in na\u0161i mitohondriji so razlog zakaj, ker ta kisik uporabljajo, da bi proizvajali energijo. Vendar lahko <strong>kisik v na\u0161ih mitohondrijih povzro\u010di oksidativni stres.<\/strong> Prav zaradi tega oksidativnega stresa potrebujemo antioksidante, ki delujejo proti.<\/p>\n\n\n\n<p><strong>Mitohondrijski antioksidanti<\/strong><\/p>\n\n\n\n<p>Niso vsi antioksidanti, o katerih sli\u0161imo, sposobni delovati v mitohondriju, ampak PQQ je eden izmed takih, zato \u0161e posebej \u0161\u010diti na\u0161e mitohondrije pred oksidativno \u0161kodo. Prav tako stimulira mitohondrijsko biogenezo, kar pomeni, da pove\u010da proizvodnjo mitohondrijev (3).<\/p>\n\n\n\n<p>Ve\u010d mitohondrijev kot imamo, bolj se lahko proizvodnja energije razporedi med njimi, in posamezni mitohondrij je tako izpostavljen manj\u0161i koli\u010dini stresa. To ohranja mitohondrije zdrave. Padec zdravja in proizvodnje energije na\u0161ih mitohondrijev, je eden izmed glavnih razlogov zakaj se staramo. Vse kar lahko storimo, da <strong>pove\u010damo zdravje mitohondrijev, nam lahko pomaga \u017eiveti dlje<\/strong> (4)!<\/p>\n\n\n\n<p>Prav tako se Mangan in Selen, ki ju vsebuje temna \u010dokolada, specifi\u010dno uporabljata v mitohondrijih. <strong>Antioksidantni encimi SOD in glutation peroksidaza<\/strong> jih potrebujeta za pravilno delovanje. Zaradi tega je temna \u010dokolada gonilna sila za va\u0161e mitohondrije in proizvodnjo energije v telesu.<\/p>\n\n\n\n<p><strong>Poslana z galaksije dale\u010d dale\u010d stran!<\/strong><\/p>\n\n\n\n<p>\u0160e mogo\u010de bolj presenetljivo kot u\u010dinki na mitohondrije, je to, da so <strong>PQQ na\u0161li v \u00bbmedzvezdnem prahu\u00ab na asteroidih v vesolju.<\/strong> Prah, ki ga je zbralo vesoljsko plovilo, ka\u017ee na to, da so mogo\u010de prve molekule \u017eivljenja na zemlji dejansko potovale po vesolju na kometih in asteroidih, ki so potem pred davnimi leti tr\u010dili v zemljo (5).<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"512\" src=\"https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/3-05-1024x512.jpg\" alt=\"\u017deli\u0161 \u010dokoladno torto? \u010dokolada uradno superhrana\" class=\"wp-image-238938\" srcset=\"https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/3-05-1024x512.jpg 1024w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/3-05-300x150.jpg 300w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/3-05-768x384.jpg 768w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/3-05-600x300.jpg 600w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/09\/3-05.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Zdravstvene koristi u\u017eivanja temne \u010dokolade<\/strong><\/p>\n\n\n\n<p>Dovolj teorije za enkrat, poglejmo si nekatere specifi\u010dne raziskave na temo zdravstvenih koristi u\u017eivanja \u010dokolade (zato je \u010dokolada superhrana)!<\/p>\n\n\n\n<p><strong>Holesterol<\/strong><\/p>\n\n\n\n<p>Randomizirana nadzorovana raziskava na japonskih mo\u0161kih z rahlo pove\u010danim nivojem holesterola, je pokazala, da ima u\u017eivanje samo 13 gramov kakavovega prahu na dan (kar je 18.5 gramov 70% temne \u010dokolade) naslednje u\u010dinke:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Zni\u017eanje LDL<\/strong> (znan kot slab holesterol), tako v celoti, kot koli\u010dina tistega, ki je bil po\u0161kodovan zaradi oksidacije, in<\/li><li><strong>Pove\u010danje HDL<\/strong> (znan kot dobri holesterol).<\/li><\/ul>\n\n\n\n<p>Oksidirani LDL je tisti, ki bo najverjetneje povzro\u010dil bolezni srca, zato ho\u010demo prepre\u010diti, da bi se LDL oksidiral! Dobra novica je ta, da so nadaljnje 3 raziskave o \u010dokoladi dokazale, da <strong>\u010dokolada lahko prepre\u010di oksidacijo LDL holesterola<\/strong> (6,7,8).<\/p>\n\n\n\n<p>\u0160tudija na Univerzi Penn State je pokazala, da <strong>temna \u010dokolada zmanj\u0161a LDL za ve\u010djo mero v primerjavi z dieto, ki je nizka z bioflavonoidi <\/strong>(9).<\/p>\n\n\n\n<p><strong>Bolezni srca<\/strong><\/p>\n\n\n\n<p>To zmanj\u0161anje v oksidacijo slabega holesterola je pripeljalo do observacijskih \u0161tudij, ki so opazovale tveganje nastanka bolezni srca v odvisnosti od u\u017eivanja \u010dokolade. Ena 15-letna \u0161tudija je pokazala, da se <strong>tveganje za bolezni srca zmanj\u0161a za 50% pri tistih, ki so u\u017eivali najve\u010d \u010dokolade<\/strong> v primerjavi s tistimi, ki so je pojedli najmanj (10).<\/p>\n\n\n\n<p>Druga \u0161tudija je pokazala, da ve\u010d \u010dokolade je oseba pojedla, <strong>manj plakov je bilo najdenih v njihovih arterijah<\/strong> (11). Plak v arterijah se lahko odlomi in povzro\u010di sr\u010dni infarkt in sr\u010dno kap.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"600\" src=\"https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/07\/4-1.png\" alt=\"\u010cokolada izbolj\u0161a mo\u017egansko funkcijo \u2013 to je eden izmed razlogov, zakaj je \u010dokolada superhrana!\n\n\u010dokolada uradno superhrana\n\" \/ class=\"wp-image-150842\" srcset=\"https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/07\/4-1.png 1200w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/07\/4-1-300x150.png 300w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/07\/4-1-1024x512.png 1024w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/07\/4-1-768x384.png 768w, https:\/\/eu.intelligentlabs.org\/wp-content\/uploads\/2025\/07\/4-1-600x300.png 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Funkcija mo\u017eganov<\/strong><\/p>\n\n\n\n<p>Je \u010dokolada dobra za mo\u017egane? Da, to so pokazale \u0161tudije. V prvi, so testirali zdrave mlade osebe s puzlami, potem so jim dajali kakavov bioflavonoid za 5 dni. Raziskovalci so ugotovili, da so se po jemanju kakavovega bioflavanoida, <strong>bolje izkazali pri re\u0161evanju puzel <\/strong>(12).<\/p>\n\n\n\n<p>Druga \u0161tudija je opazovala popolnoma druga\u010dno skupino ljudi, s testiranjem starej\u0161ih oseb z bla\u017ejim kognitivnim upadom. Kognitivni upad pomeni starostno povezano zmanj\u0161anje mo\u017eganske funkcije kot je spomin, s katerim ima izku\u0161nje ve\u010dina starajo\u010de se populacije. Ugotovili so, da ve\u010d kakavovih bioflavonoidov kot je oseba pojedla, <strong>bolj\u0161e rezultate je imela pri testih, ustvarjenih za testiranje nivoja spomina, koncentracije, razumevanja okolice, in sposobnost komunikacije<\/strong> (13).&nbsp;<\/p>\n\n\n\n<p><strong><em>Sorodni \u010dlanek:<\/em><\/strong><a href=\"https:\/\/www.intelligentlabs.org\/chocolate-make-smarter\/\"><strong><em> Vas \u010dokolada naredi bolj pametne?<\/em><\/strong><\/a><\/p>\n\n\n\n<p><strong>Dobro po\u010dutje<\/strong><\/p>\n\n\n\n<p>Nenazadnje je tu u\u010dinek \u010dokolade na na\u0161e po\u010dutje. Finska \u0161tudija na 305 nose\u010dnicah je pokazala, da so matere, ki so dnevno u\u017eivale \u010dokolado, <strong>imele bolj spro\u0161\u010dene dojen\u010dke pri 6 mesecih starosti<\/strong> (14).<\/p>\n\n\n\n<p>Spet druga \u0161tudija na starej\u0161ih mo\u0161kih, katerih povpre\u010dna starost je bila 76 let, je pokazala, da so tisti, ki so jedli \u010dokolado, imeli <strong>bolj\u0161e psiholo\u0161ko zdravje,<\/strong> kot tisti ki niso (15).<\/p>\n\n\n\n<p>Ampak, ali smo zares potrebovali znanstveno \u0161tudijo, da nam pove, da \u010dokolada pozitivno vpliva na dobro po\u010dutje! Torej, tu imate, naslednji\u010d, ko greste v trgovino, vzemite nekaj temne \u010dokolade \u2013 uradno je superhrana.<\/p>\n\n\n\n<p><strong>Reference:<\/strong><\/p>\n\n\n\n<p>(1)<a href=\"https:\/\/nutritiondata.self.com\/facts\/sweets\/10638\/2\" rel=\"noopener\"> https:\/\/nutritiondata.self.com\/facts\/sweets\/10638\/2<\/a><\/p>\n\n\n\n<p>(2) Konrad T Howitz, Kevin J Bitterman, Haim Y Cohen, Dudley W Lamming, Siva Lavu, Jason G Wood, Robert E Zipkin, Phuong Chung, Anne Kisielewski, Li-Li Zhang, Brandy Scherer, David A Sinclair, Small molecule activators of sirtuins extend Saccharomyces cerevisiae lifespan, Nature, 2003 Sep 11;425(6954):191-6.<\/p>\n\n\n\n<p>(3) Kazuhiro Saihara, Ryosuke Kamikubo, Kazuto Ikemoto, Koji Uchida, Mitsugu Akagawa, Pyrroloquinoline Quinone, a Redox-Active o-Quinone, Stimulates Mitochondrial Biogenesis by Activating the SIRT1\/PGC-1\u03b1 Signaling Pathway, Biochemistry, 2017 Dec 19;56(50):6615-6625.<\/p>\n\n\n\n<p>(4) Mitochondria and the Future of Medicine: The Key to Understanding Disease, Chronic Illness, Aging, and Life Itself, Dr Lee Know, Chelsea Green Publishing Co<\/p>\n\n\n\n<p>(5) Franz R Krueger, Wolfgang Werther, Jochen Kissel, Erich R Schmid, Assignment of quinone derivatives as the main compound class composing \u2018interstellar\u2019 grains based on both polarity ions detected by the \u2018Cometary and Interstellar Dust Analyser\u2019 (CIDA) onboard the spacecraft STARDUST, Rapid Commun Mass Spectrom. 2004;18(1):103-11.<\/p>\n\n\n\n<p>(6) D Rein, S Lotito, R R Holt, C L Keen, H H Schmitz, C G Fraga, Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma oxidation status, J Nutr 2000 Aug;130(8S Suppl):2109S-14S.<\/p>\n\n\n\n<p>(7) Y Wan, J A Vinson, T D Etherton, J Proch, S A Lazarus, P M Kris-Etherton, Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans, Am J Clin Nutr. 2001 Nov;74(5):596-602.<\/p>\n\n\n\n<p>(8) Seigo Baba, Midori Natsume, Akiko Yasuda, Yuko Nakamura, Takaaki Tamura, Naomi Osakabe, Minoru Kanegae, Kazuo Kondo, Plasma LDL and HDL cholesterol and oxidized LDL concentrations are altered in normo- and hypercholesterolemic humans after intake of different levels of cocoa powder, J Nutr. 2007 Jun;137(6):1436-41.<\/p>\n\n\n\n<p>(9) https:\/\/www.sciencedaily.com\/releases\/2001\/10\/011024073452.htm<\/p>\n\n\n\n<p>(10) Brian Buijsse, Edith J M Feskens, Frans J Kok, Daan Kromhout, Cocoa intake, blood pressure, and cardiovascular mortality: the Zutphen Elderly Study, Arch Intern Med. 2006 Feb 27;166(4):411-7.<\/p>\n\n\n\n<p>(11) Luc Djouss\u00e9, Paul N Hopkins, Donna K Arnett, James S Pankow, Ingrid Borecki, Kari E North, R Curtis Ellison, Chocolate consumption is inversely associated with calcified atherosclerotic plaque in the coronary arteries: the NHLBI Family Heart Study. Clin Nutr. 2011 Feb;30(1):38-43.<\/p>\n\n\n\n<p>(12) S T Francis, K Head, P G Morris, A Macdonald, The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people, J Cardiovasc Pharmacol. 2006;47 Suppl 2:S215-20.<\/p>\n\n\n\n<p>(13) Giovambattista Desideri 1, Catherine Kwik-Uribe, Davide Grassi, Stefano Necozione, Lorenzo Ghiadoni, Daniela Mastroiacovo, Angelo Raffaele, Livia Ferri, Raffaella Bocale, Maria Carmela Lechiara, Carmine Marini, Claudio Ferri<\/p>\n\n\n\n<p>Benefits in cognitive function, blood pressure, and insulin resistance through cocoa flavanol consumption in elderly subjects with mild cognitive impairment: the Cocoa, Cognition, and Aging (CoCoA) study, Hypertension. 2012 Sep;60(3):794-801.<\/p>\n\n\n\n<p>(14) Katri R\u00e4ikk\u00f6nen 1, Anu-Katriina Pesonen, Anna-Liisa J\u00e4rvenp\u00e4\u00e4, Timo E Strandberg. Sweet babies: chocolate consumption during pregnancy and infant temperament at six months. Early Hum Dev. 2004 Feb;76(2):139-45.<\/p>\n\n\n\n<p>(15) T E Strandberg 1, A Y Strandberg, K Pitk\u00e4l\u00e4, V V Salomaa, R S Tilvis, T A Miettinen, Chocolate, well-being and health among elderly men, Eur J Clin Nutr. 2008 Feb;62(2):247-53.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u010cokolada je uradno superhrana!? Zagotovo se \u0161alite, ne delajte tega, to ni lepo!? Ne vle\u010demo vas za nos, vendar ni tako enostavno. Dejansko je kakavov prah v \u010dokoladi tisti, ki je poln izjemnih zdravju prijaznih mineralov in molekul. 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