德芙巧克力的爱情故事

德芙巧克力的爱情故事如下：

1919年的春天，卢森堡王室迎来了夏洛特公主继承王位，同时她又嫁给了波旁家庭的后裔费利克斯王子。

作为王室后厨一个帮厨莱昂忙坏了，整天都在清理碗筷和盘子，双手裂开了好多口子，当他正在用盐水擦洗伤口时，一个女孩走了过来，对他说：这样一定很疼吧？这个女孩就是后来影响莱昂一生的芭莎公主。

两个年轻人就这样的相遇了。莱昂每当晚上就悄悄溜进厨房，为芭莎做冰淇淋，两个人总是一边品尝着冰淇淋一边谈着往事。在那个尊卑分明的年代，他们只是默默地将这份感情埋在心底。

不久后，芭莎公主被选中和盟国比利时联姻。一连几天，莱昂都看不到芭莎，他心急如焚。终于在一个月后，芭莎出现在餐桌上，然而她已经瘦了一大圈了，整个人看起来很憔悴。

莱昂在准备甜点的时候，在芭莎的冰淇淋上用热巧克力写了几个英文字母“DOVE”，这是“DO YOU LOVE ME”的英文缩写。

几天之后，芭莎出嫁了。一年后，忍受不了相思的折磨，莱昂离开了王室后厨。

结婚、生子，平静的生活都不能抚平莱昂心底深处的创伤，他始终不能忘记芭莎，他的妻子也因此伤心地离开了。

莱昂此后一直单身带着儿子，经营他的糖果店。1946年的一天，莱昂看到儿子在追一辆贩卖冰淇淋的车，记忆的门顿时被撞开，莱昂决定继续过去没有为芭莎完成的研究。

经过几个月的精心研制，一款被巧克力包裹的冰淇淋问世了，并刻上了四个字母：“DOVE”（德芙）。

以上就是德芙巧克力的爱情故事。

德芙巧克力的爱情故事寓意

德芙巧克力的寓意是莱昂和芭莎错过的爱情，它虽然苦涩但是甜蜜，悲伤而动人，如同德芙的味道。

如今，德芙巧克力已有数十种口味，每一种爱情都能在这巧克力王国中被诠释和寄托。全世界越来越多的人爱上因爱而生、从冰激凌演变而来的德芙。

当情人们送出德芙，就意味着送出了那轻声的爱意之问“DO YOU LOVE ME？”那也是创始人在提醒天下有情人，如果你爱她（他），及时让爱的人知道，并记得深深的爱，不要放弃。

Chocolate is a psychoactive food It is made from the seeds of the tropical cacao tree, Theobroma cacao The cacao tree was named by the 17th century Swedish naturalist, Linnaeus The Greek term theobroma means literally "food of the gods" Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure

Cacao beans were used by the Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties Chocolate itself was reserved for warriors, nobility and priests The Aztecs esteemed its reputed ability to confer wisdom and vitality Taken fermented as a drink, chocolate was also used in religious ceremonies The sacred concoction was associated with Xochiquetzal, the goddess of fertility Emperor Montezuma allegedly drank 50 goblets a day Aztec taxation was levied in cacao beans 100 cacao beans could buy a slave 12 cacao beans bought the services of courtesan

The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests on account of chocolate's reputation as a subtle aphrodisiac More recently, a study of 8000 male Harvard graduates showed that chocoholics lived longer than abstainers Their longevity may be explained by the high polyphenol levels in chocolate Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease Such theories are still speculative

Placebo-controlled trials suggest chocolate consumption may subtly enhance cognitive performance As reported by Dr Bryan Raudenbush (2006), scores for verbal and visual memory are raised by eating chocolate Impulse-control and reaction-time are also improved This study needs replicating

A "symposium" at the 2007 American Association for the Advancement of Science - hyped as a potentially "mind-altering experience" - presented evidence that chocolate consumption can be good for the brain Experiments with chocolate-fed mice suggest that flavanol-rich cocoa stimulates neurovascular activity, enhancing memory and alertness This research was partly funded by Mars, Inc

Coincidentally or otherwise, many of the worlds oldest supercentenarians, eg Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were passionately fond of chocolate Jeanne Calment habitually ate two pounds of chocolate per week until her physician induced her to give up sweets at the age of 119 - three years before her death aged 122 Life-extensionists are best advised to eat dark chocolate rather than the kinds of calorie-rich confectionery popular in America

In the UK, chocolate bars laced with cannabis are popular with many victims of multiple sclerosis This brand of psychoactive confectionery remains unlicensed

Chocolate as we know it today dates to the inspired addition of triglyceride cocoa butter by Swiss confectioner Rodolphe Lindt in 1879 The advantage of cocoa butter is that its addition to chocolate sets a bar so that it will readily snap and then melt on the tongue Cocoa butter begins to soften at around 75 F; it melts at around 97 F

Today, chocolates of every description are legal, unscheduled and readily available over the counter Some 50% of women reportedly claim to prefer chocolate to sex, though this response may depend on the attributes of the interviewer

In 2007, a UK study suggested that eating dark chocolate was more rewarding than passionate kissing More research is needed to replicate this result

More than 300 different constituent compounds in chocolate have been identified Chocolate clearly delivers far more than a brief sugar high Yet its cocktail of psychochemical effects in the central nervous system are poorly understood So how does it work

CHOCOLATE : the Psychoactive Cocktail

Chocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain Sceptics claim one would need to consume several pounds of chocolate to gain any very noticeable psychoactive effects; and eat a lot more to get fully stoned Yet it's worth noting that N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide It has been speculated that they promote and prolong the feeling of well-being induced by anandamide

Chocolate contains caffeine But the caffeine is present only in modest quantities It is easily obtained from other sources Indeed a whole ounce of milk chocolate contains no more caffeine than a typical cup of "decaffeinated" coffee

Chocolate's theobromine content may contribute to - but seems unlikely to determine - its subtle but distinctive psychoactive profile Surprisingly, perhaps, recent research suggests that pure theobromine may be superior to opiates as a cough medicine due to its action on the vagus nerve

Chocolate also contains tryptophan Tryptophan is an essential amino acid It is the rate-limiting step in the production of the mood-modulating neurotransmitter serotonin Enhanced serotonin function typically diminishes anxiety Yet tryptophan can normally be obtained from other sources as well; and only an unusually low-protein, high-carbohydrate meal will significantly increase its rate of intake into the brain

Like other palatable sweet foods, consumption of chocolate triggers the release of endorphins, the body's endogenous opiates Enhanced endorphin-release reduces the chocolate-eater's sensitivity to pain Endorphins probably contribute to the warm inner glow induced in susceptible chocoholics

Acute monthly cravings for chocolate amongst pre-menstrual women may be partly explained by its rich magnesium content Magnesium deficiency exacerbates PMT Before menstruation, too, levels of the hormone progesterone are high Progesterone promotes fat storage, preventing its use as fuel; elevated pre-menstrual levels of progesterone may cause a periodic craving for fatty foods One study reported that 91% of chocolate-cravings associated with the menstrual cycle occurred between ovulation and the start of menstruation Chocolate cravings are admitted by 15% of men and around 40% of women Cravings are usually most intense in the late afternoon and early evening

Cacao and chocolate bars contain a group of neuroactive alkaloids known as tetrahydro-beta-carbolines Tetrahydro-beta-carbolines are also found in beer, wine and liquor; they have been linked to alcoholism But the possible role of these chemicals in chocolate addiction remains unclear

One UK study of the human electroencephalographic (EEG) response to chocolate suggests that the odour of chocolate significantly reduces theta activity in the brain Reduced theta activity is associated with enhanced relaxation This study needs replication

Perhaps chocolate's key ingredient is its phenylethylamine (PEA) "love-chemical" Yet the role of the "chocolate amphetamine" is disputed Most if not all chocolate-derived phenylethylamine is metabolised before it reaches the CNS Some people may be sensitive to its effects in very small quantities

Phenylethylamine is itself a naturally occurring trace amine in the brain Phenylethylamine releases dopamine in the mesolimbic pleasure-centres; it peaks during orgasm Taken in unnaturally high doses, phenylethylamine can produce stereotyped behaviour more prominently even than amphetamine Phenylethylamine has distinct binding sites but no specific neurons It helps mediate feelings of attraction, excitement, giddiness, apprehension and euphoria; but confusingly, phenylethylamine has also been described as an endogenous anxiogen One of its metabolites is unusually high in subjects with paranoid schizophrenia

There is even a phenylethylamine theory of depression Monoamine oxidase type-b has been described as phenylethylaminase; and taking a selective MAO-b inhibitor, such as selegiline (l-deprenyl, Eldepryl) or rasagiline (Azilect) can accentuate chocolate's effects Some subjects report that bupropion (Wellbutrin, Zyban) reduces their chocolate-cravings; but other chocoholics dispute this

德芙巧克力英文Dove，是DO YOU LOVE ME你爱我吗的意思。

德芙巧克力属于玛氏公司旗下品牌，玛氏公司于1923年由弗兰克·玛氏（Frank Mars）创立，而在这之前，曾经历过多次失败。到1927年，公司名称改为玛氏公司。主要业务涉及零食类（糖果巧克力）、宠物类、主食和电子产品的制造和营销。

德芙巧克力1989年进入中国，1995年成为中国版块巧克力领导品牌，“牛奶香浓，丝般感受”成为其经典广告语。

扩展资料：

德芙背后故事

芭莎公主在王室地位很低，虽然卢森堡王室举办婚礼，但是芭莎也是不能品尝到稀罕的美食——冰激凌。芭莎公主偷偷跑到后厨，然后遇到了莱昂，后来他们虽然都默默喜欢对方，但是都没有说出口。

后来卢森堡联姻，刚好选中的是芭莎公主，莱昂很着急，在准备糕点时，在芭莎的冰激凌上用热巧克力写下了几个英文字母“DOVE”，这是“ DO YOU LOVE ME”的缩写。他相信芭莎一定能猜透他的心声，然而芭莎发了很久的呆，直到热巧克力融化，几天之后芭莎出嫁了。

-玛氏公司

-德芙

We live in a world which is surrounded by the water, we need to take in water every day, without water, no one can live for a long time Some people even die of lacking water, so water is very important We should not waste water, we can use it in recycle We also need to drink more water, so we can keep healthy

我们生活在一个被谁环绕的世界，我们需要每天摄入水分份，没有水，没有人可以长时间的生存。一些人甚至死于缺水，所以水是很重要的。我们不应该浪费水，可以循环使用。我们也需要多喝水，这样才能保持健康。

Just briefly on the etymology of the word “chocolate”, the word chocolate probably domes from “chocolatl”, a Spanish combination of the Maya word for “hot water” and the Aztec word for “bitter water”

咱们简单地从“巧克力”这个词的起源说起吧。“巧克力”这个词大致起源于“chocolatl”，它是一个合成西班牙语，合成自玛雅语“热水”和阿芝特克语“苦水”。

Chocolate comes in many forms today Regardless of the type, processing begins by extracting, fermenting, drying, and roasting the cacao seeds (also called beans), removing the shell and skin, and leaving the tasty nibs

如今，巧克力正以多种多样的形式出现。我们先不提它们的形状，其加工过程始于提炼、接着发酵、干燥，然后烘烤可可种子(也称为可可豆)，去壳去皮，最后留下美味的核。

There are three main forms of chocolate that one sees regularly These are milk chocolate, dark chocolate and white chocolate

大家通常看到的巧克力主要有三种口味，牛奶巧克力、纯巧克力和白巧克力。

Milk chocolate is a mixture of chocolate liquor, cocoa butter, milk, sugar, and flavorings All milk chocolate made in the US contains at least 10% chocolate liquor and 12% whole milk

牛奶巧克力由巧克力乳液、可可油、牛奶、糖和其它调味材料混合而成。美国制造的牛奶巧克力都含有至少10%巧克力乳液和12%全脂牛奶。

There are two kinds of dark chocolate The first bittersweet and semisweet chocolate are the darkest eating chocolates and have at least 35% chocolate liquor Sweet dark chocolate contains 15% to 35% chocolate liquor and less than 12% milk solids It may also contain ingredients like condensed milk, cocoa butter, sugar, and vanilla

纯巧克力主要有两种，一种是半苦半甜型巧克力，这是最纯的巧克力，至少含有35%巧克力乳液。甜纯巧克力含有15%至35%巧克力乳液和低于12%固体牛奶。当然，甜纯巧克力里也会含有其它成份，如炼乳、可可油、糖和香草等。

White chocolate is a blend of cocoa butter, milk, sugar, and flavorings It contains no cocoa solids, and many people don’t consider it chocolate at all!

白巧克力是用可可油、牛奶、糖和其它调味成分混合制作而成的。其内并不含有任何可可固体成分，因此许多人认为这根本就不是巧克力！

关键词

etymology / / n语源学

extract / / v 提炼

ferment / / v 使发酵

whole milk / / n 全脂牛奶

condensed milk / / n 炼乳

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巧克力作为世界上最风靡的食品之一，它被赋予了种种意义。现在大家接触巧克力最多的场合当属“情人节”前男女双方为对方购买包装精美的巧克力作为礼物。可是当你美滋滋地在品尝情人送的巧克力时，你可想到过它的发明者和由来？我相信，如果大家下次再送巧克力作为情人礼物时，引经据典地讲讲巧克力的来历，肯定会让你的恋人倾倒不已！

American-made chocolate and cocoa(可可) products number in the hundreds There is a fascinating(迷人的)story behind these wonderful products

Chocolate Through the Years

The story of chocolate, as far back as we know it, begins with the discovery of America Until 1492, the Old World(指欧洲大陆，相对于美洲大陆)knew nothing at all about the delicious and stimulating flavor富有刺激性的口味) that was to become the favorite of millions

The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient(调料、原料)of chocolate when Columbus returned in triumph from America and laid before the Spanish throne(王位)a treasure trove of many strange and wonderful things Among these were a few dark brown beans(豆)that looked like almonds(杏仁)and seemed most unpromising(无指望的) They were cocoa beans, today's source of all our chocolate and cocoa

The King and Queen never dreamed how important cocoa beans could be, and it remained for Hernando Cortez(科尔特斯), the great Spanish explorer, to grasp(把握住)the commercial possibilities of the New World offerings

Food of the Gods

During his conquest of Mexico, Cortez found the Aztec Indians(阿兹特克印第安人)using cocoa beans in the preparation of the royal drink of the realm, "chocolate," meaning warm liquid In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served(提供，招待) chocolate to his Spanish guests in great golden goblets(高脚杯), treating it like a food for the gods

For all its regal(王室的) importance, however, Montezuma's chocolate was very bitter(苦), and the Spaniards did not find it to their taste To make the concoction(调制品) more agreeable to Europeans, Cortez and his countrymen conceived the idea of sweetening it with cane sugar

The new drink quickly won friends, especially among the Spanish aristocracy(贵族) Spain wisely proceeded to plant cacao in its overseas colonies, which gave birth to a very profitable(利润高的) business Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years

Chocolate Spreads to Europe

Spanish monks, who had been consigned(托运) to process the cocoa beans, finally let the secret out It did not take long before chocolate was acclaimed(受到欢迎) throughout Europe as a delicious, health-giving food For a while it reigned(主宰)as the drink at the fashionable Court of France Chocolate drinking spread across the Channel to Great Britain, and in 1657 the first of many famous English Chocolate Houses(作坊)appeared

The 19th Century marked two more revolutionary developments in the history of chocolate In 1847, an English company introduced solid "eating chocolate" through the development of fondant(半软糖) chocolate, a smooth and velvety(光滑柔和)variety that has almost completely replaced the old coarse grained(颗粒粗糙的) chocolate which formerly dominated(统领) the world market The second development occurred in 1876 in Vevey, Switzerland, when Daniel Peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate

Chocolate Comes to America

In the United States of America, the production of chocolate proceeded at a faster pace than anywhere else in the world It was in pre-Revolutionary New England-1765, to be exact-that(可以肯定地说)the first chocolate factory was established in this country During World War II, the US government recognized chocolate's role in the nourishment(营养品)and group spirit(士气、团队精神) of the Allied Armed Forces, so much so that(到这样的程度以至于)it allocated valuable shipping space(分配宝贵的船舱空间)for the importation(运输) of cocoa beans Many soldiers were thankful for the pocket chocolate bars(块、条) which gave them the strength to carry on until more food rations(配给)could be obtained Today, the US Army D-rations(美国陆军D类配给食品) include three 4-ounce chocolate bars(4盎司巧克力块)late has even been taken into space as part of the diet(食品供应、食谱)astronauts(宇航员)

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When it comes to chocolate, order dark

Dark chocolate -- but not white chocolate - may help reduce blood pressure and boost the body's ability to metabolize sugar from food, according to the results of a small study

After eating only 100 grams, or 35 ounces, of dark chocolate every day for 15 days, 15 healthy people had lower blood pressures and were more sensitive to insulin, an important factor in metabolizing sugar

In contrast, eating roughly the same amount of white chocolate for the same period of time did not affect either blood pressure or insulin sensitivity

This is not the first study to demonstrate potential health benefits of dark chocolate, which contains high levels of a kind of antioxidant called flavonoids Research shows that flavonoids that can help maintain a healthy heart and good circulation and reduce blood clotting, which can lead to heart attacks and stroke

吃巧克力时，选黑巧克力

一项小规模研究的结果表明，黑巧克力可能有助于降低血压、促进人体对食物中的糖分的代谢能力，而白巧克力则没有这些功能。

在连续15天每日食用100克或35盎司黑巧克力之后，15名健康的受试者的血压有所降低，而且对胰岛素更为敏感--胰岛素是促进体内糖分代谢的重要成分。

相比之下，同样在15天中食用大致相同数量的白巧克力对血压和胰岛素的敏感性并没有影响。

这已经不是有关黑巧克力可能有益健康的第一项研究。黑巧克力富含一种叫作类黄酮的抗氧化剂，研究表明类黄酮有助于保持心脏的健康和血液循环的畅通，并减少可能导致心脏病和中风的血栓。

巧克力

巧克力是一个外来词Chocolate的译音，它主原料是可可豆(像椰子般的果实，在树干上会开花结果)，它的起源甚早，始于墨西哥极盛一时的阿斯帝卡王朝最后一任皇帝孟特儒 (Montezuma)，当时是崇拜巧克力的社会，喜欢以辣椒、番椒、香草豆和香料添加在饮料中，打起泡沫，并以黄金杯子每天喝50CC，是属于宫廷成员的饮料，它的学名Theobroma有「众神的饮料」之意，被视为贵重的强心、利尿的药剂，它对胃液中的蛋白质分解酵素具有活化性的作用，可帮助消化。

最早出现的巧克力，起源于墨西哥地区古代印第安人的一种含可可粉的食物，它的味道苦而辣。1526年，西班牙探险家科尔特斯带回西班牙，献给当时的国王，使欧洲人视它为迷药，掀起一股狂潮。后来大约在16世纪，西班牙人让巧克力“甜”起来，他们将可可粉及香料拌和在蔗汁中，成了香甜饮料。到了1876年，一位名叫彼得的瑞士人别出心裁，在上述饮料中再掺入一些牛奶，这才完成了现代巧克力创制的全过程。不久之后，有人想到，将液体巧克力加以脱水浓缩成一块块便于携带和保存的巧克力糖。1828年，由荷兰的凡苛添(Van Houten)想到将其脂肪除去2/3，做成容易饮用的可可亚。19世纪末时，瑞士的DM比德，发明在巧克力中加入牛奶，味道更好，就是今日巧克力的雏形了。

这里面还有一个具有传奇色彩的故事呢。

1519年，以西班牙著名探险家科尔特斯为首的探险队进入墨西哥腹地。旅途艰辛，队伍历经千辛万苦，到达了一个高原。队员们个个累得腰酸背疼、筋疲力尽，一个个横七竖八地躺在地上，不想动弹。科尔特斯很着急，前方的路还很长呢，队员们都累成这样了，这可怎么办呢？

正在这时，从山下走来一队印第安人。友善的印第安人见科尔特斯他们一个个无精打采，立刻打开行囊，从中取出几粒可可豆，将其碾成粉末状，然后加水煮沸，之后又在沸腾的可可水中放入树汁和胡椒粉。顿时一股浓郁的芳香在空中弥漫开来。

印第安人把那黑乎乎的水端给科尔特斯他们。科尔特斯尝了一口，“哎呀，又苦又辣，真难喝！”但是，考虑到要尊重印第安人的礼节，科尔特斯和队员们还是勉强喝了两口。

没想到，才过了一会儿功夫，探险队员们好像被施了魔法一样，体力得到了恢复！惊讶万分的科尔特斯连忙向印第安人打听可可水的配方，印第安人将配方如实相告，并得意地说：“这可是神仙饮料啊！”

1528年，科尔特斯回到西班牙，向国王敬献了这种由可可做成的神仙饮料，只是，考虑到西班牙人的饮食特点，聪明的科尔特斯用蜂蜜代替了树汁和胡椒粉。

“这饮料真不错！”国王喝了连声叫好，并因此封科尔特斯为爵士。

从那以后，可可饮料风靡了整个西班牙。一位名叫拉思科的商人，因为经营可可饮料而发了大财。

一天，拉思科在煮饮料时突发奇想：调制这种饮料，每次都要煮，实在太麻烦了！要是能将它做成固体食品，吃的时候取一小块，用水一冲就能吃，或者直接放入嘴里就能吃，那该多好啊！

于是，拉思科开始了反复的试验。最终，他采用浓缩、烘干等办法，成功地生产出了固体状的可可饮料。由于可可饮料是从墨西哥传来的，在墨西哥土语里，它叫“巧克拉托鲁”，因此，拉思科将他的固体状可可饮料叫做“巧克力特”。

拉思科发明的巧克力特，是巧克力的第一代。

西班牙人是很会保密的。他们严格保密可可饮料的配方，对巧克力特的配方也守口如瓶。直到200年以后的1763年，一位英国商人才成功地获得了配方，将巧克力特引进到英国。英国生产商根据本国人的口味，在原料里增加了牛奶和奶酪，于是，“奶油巧克力”诞生了。

奶油巧克力，是巧克力的第二代。

当时，巧克力的味道虽说不错，但和现在的口感无法相比。这是因为，可可粉中含有油脂，无法与水、牛奶等融为一体，因此巧克力的口感很不爽滑。直到1829年，荷兰科学家豪威发明了可可豆脱脂技术，才使巧克力的色香味臻于完美。

经过脱脂处理后生产出来的巧克力，爽滑细腻，口感极佳，是巧克力的第三代，也就是我们现在所享用的。

来，拿起一块巧克力，细细品位它的醇美浓香吧！

巧克力的作用

“心情好烦啊！我的巧克力呢？”

很多的朋友常常问我为什么你总是吃巧克力？你真得那么爱吃吗？是的我很爱吃巧克力，我不知道为什么巧克力对我来说有一种很特别的作用，它可以缓解我的情绪。每当我心情不好的时候我都会吃巧克力。把巧克力放在嘴里，闭上眼睛细细的品着它的味道。心烦的事情真的可以抛到脑后不去想。其实巧克力里边本身就有一种可以缓解情绪的因素。所以巧克力成了我生活必不可少的东西。

其实巧克力的作用还很多的，巧克力还有止痛的作用，尤其是对女孩子。很灵的哦！当然还是分人啦，什么都不是对每个人的。

巧克力还有减肥的作用哦！很惊讶吗？呵呵，你是不是要问巧克力怎么可能减肥呢？它不是增肥的食物吗？巧克力吃多了当然就变成增肥的食物啦！可是吃少量的巧克力是有助于减肥的。不相信的话可以试试哦！当然还是那句话，不一定适用于所有的人。

巧克力的作用还很多，但是现在对我最见效的就是这3种了，所以拿来和大家一起分享一下啦。其它的作用你们可以自己去发现哦！

巧克力药理知识

巧克力含有超过300种已知的化学物质。科学家们上百年来对这些物质进行逐一分析与实验，并不断在此过程中发现和证明了巧克力其各种成分对人体惟妙惟肖的药理作用。

巧克力是防止心脏病的天然卫士

巧克力含有丰富的多源苯酚复合物，这种复合物对脂肪性物质在人体动脉中氧化或积聚起相当大的阻止作用。

心脏病的主要病症冠心病通常是由于脂肪类物质LDL（低浓度脂蛋白）在人体血脉中氧化并形成障碍物而引起心血管阻塞。

不行的话看看这个http://wwwanswerscom/topic/chocolatecat=health

你好 翻译如下

One of the few foods which appeals to people all over the world is chocolate

世上少有的几种能够吸引全世界人们的食物之一便有巧克力。

Developed by the Aztecs in South America, chocolate was brought to Europe by Spanish explorers around 1500 and soon became a fashionable drink

巧克力原先被南美的阿兹台克人所培养，于1500年左右被西班牙的探险家带回欧洲并很快成为一种时尚饮品。

By the 19th century the Swiss had learned how to make it into a solid form which could be eaten rather than drunk

直到19世纪瑞士人才知道如何将其制作成一种能够吃的而非喝的固体形式。

Chocolate bars rapidly became a popular snack for Europeans and people in most parts of the world

巧克力棒很快片便成为欧洲人以及世界上绝大多数地区人们所喜爱的小吃。

The word chocolate is the name for the Aztec goddess of love

chocolate这个词本身是阿兹台克爱神的名字。

It has always been one of the most popular gifts between lovers, especially on Valentine's Day

它永远是爱人间所最爱互赠的礼物，特别是在情人节。

In fact, chocolate contains a chemical that can produce a feeling of pleasure and contentment

事实上，巧克力拥有一种能够（使人）产生愉快与满足感的化学物质。

Compared with other sweet-tasting snacks, chocolate is probably healthier

与其它甜味的小吃相比，巧克力也许更为健康。

It contains good levels of many nutritious elements It is stimulating and energy-giving

它含有多种营养元素，令人振奋并提供能量。

Although its fat content is high, it is no higher than ice-cream and French fries

尽管其脂肪含量较高，但却不如冰激凌和薯条高。

And recent research has shown that much of the fat content in it cannot be absorbed by the body and 75% of the saturated fat in chocolate contains a substance which actually helps digestion

而且据最近的研究显示，巧克力中大部分的脂肪都不能为人体所吸收，在巧克力中75%的饱和脂肪中还含有一种物质实际上能够有助于消化。

However, if you eat too much chocolate, it will make you fat, as is true of many other foods

然而，若你吃的巧克力太多了，它也会使你变胖，正如其它很多食物一样。

希望对你有帮助