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The structure of sugar.

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Dove chocolate

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The chemical structure of theobromine

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Beneficial effects of dietary phospholipids (PLs) have been mentioned since the early 1900's in relation to different illnesses and symptoms, e.g. coronary heart disease, inflammation or cancer. This article gives a summary of the most common therapeutic uses of dietary PLs to provide an overview of their approved and proposed benefits; and to identify further investigational needs.
From the majority of the studies it became evident that dietary PLs have a positive impact in several diseases, apparently without severe side effects. Furthermore, they were shown to reduce side effects of some drugs. Both effects can partially be explained by the fact that PL are highly effective in delivering their fatty acid (FA) residues for incorporation into the membranes of cells involved in different diseases, e.g. immune or cancer cells. The altered membrane composition is assumed to have effects on the activity of membrane proteins (e.g. receptors) by affecting the microstructure of membranes and, therefore, the characteristics of the cellular membrane, e.g. of lipid rafts, or by influencing the biosynthesis of FA derived lipid second messengers. However, since the FAs originally bound to the applied PLs are increased in the cellular membrane after their consumption or supplementation, the FA composition of the PL and thus the type of PL is crucial for its effect. Here, we have reviewed the effects of PL from soy, egg yolk, milk and marine sources. Most studies have been performed in vitro or in animals and only limited evidence is available for the benefit of PL supplementation in humans. More research is needed to understand the impact of PL supplementation and confirm its health benefits.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3316137/

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Phospholipids, also known as lecithin phospholipids, refers to the lipid containing phosphoric acid, belonging to the main components of the compound phosphatide composition of biofilm, divided into two categories: glycerol Phospholipid and sphingomyelin, respectively composed of glycerol and sheath ammonia alcohol phospholipids of amphoteric molecules, one end of nitrogen or phosphorus for hydrophilic head, on the other side of hydrophobic (oil) long hydrocarbon chain due to this reason, Phospholipid molecules hydrophilic side close to each other, hydrophobic close to each other, often sugar fat cholesterol with proteins and other molecules together constitute a lipid bilayer, namely the structure of the cell membrane.
The addition of phospholipids in chocolate production can accelerate the dispersion of cocoa powder, sugar powder and other components in cocoa butter, reduce the surface tension of cocoa powder, cocoa butter and other components on the oil-wet surface, and make it completely dispersed and evenly distributed in chocolate.
Phospholipids cannot be replaced.

https://m2.cn.bing.com/search?q=How+is+phospholipid+extracted&qs=n&form=QBRE&sp=-1&pq=how+is+phospholipid+extracted&sc=0-29&sk=&cvid=52BCD25D886E486BA9D56B87BAF0EF69

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The main ingredients of dove chocolate are:theobromine , an phospholipid and sugar. 

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The main ingredients of dove chocolate are:theobromine , an phospholipid and sugar. 

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Taking sugarcane as raw material, the process of making white granulated sugar and other raw sugar products by extracting juice, cleaning, evaporation, crystallization, honey separation and drying, etc. The characteristics of sugarcane, the chemical composition and properties of sugarcane juice, have a great influence on the sugar production process, and are the basis for selecting the production method and process conditions.
Human body need six kinds of nutrients, sugar is one of the important nutrients, amino sugar which can't contain carbohydrates heat, eat 50 grams a day is beneficial to human body sugar in rice flour have certain content in fruit and vegetable beverage such as eating, can make people fat insulin secretion disorder, even cause the disease such as diabetes.
Chocolate with sugar is mainly because nowadays most people like to eat sweet, chocolate itself has nothing to do with sugar, sugar is just to improve the taste, cover up part of the bitter taste of dove with sugar even, the proportion is also very elegant, so the taste is quite good.
We can use brown sugar, maltose instead of white sugar, which can also make delicious chocolate.

https://healthyeating.sfgate.com/importance-sugar-human-body-4424.html

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Sugar is mainly composed of three elements carbon hydrogen oxygen, is more hydroxy aldehyde or more hydroxyl ketones and the floorboard of the condensation polymer and some derivatives of monosaccharide sugars compounds including monosaccharide glucose polymer and derivatives is simple sugars maltose, sucrose, lactose is a disaccharide monosaccharide is more aldol or hydroxyl ketones and their cyclic acetal or derivatives, with multiple hydroxy aldehydes or ketones polysaccharide is monosaccharide condensation polymers Natural sugars are usually made by a simple carbohydrates: monosaccharide composition, general formula for the (CH2O) n, n (3) a typical monosaccharides with H - (CHOH) x (C = O) - (CHOH) y - H structure, which is more hydroxy aldehyde or hydroxy ketone as: glucose, fructose glyceraldehyde are monosaccharides, however some biological substances like uronic acid and DNA sugar do not accord with the general formula, there are many material formula accords with the general formula but it's not a sugar (such as: formaldehyde (CH2O) and inositol (CH2O) 6).

www.actiononsugar.org/

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Phospholipid is composed of five elements (C, H, N, P) and is an important part of the biofilm. It is characterized by the fact that the mixture containing fatty acids and phosphoric acid after hydrolysis is divided into phosphoglyceride and sphingomyelin according to the main chain structure of phospholipid.
Physical properties: according to the degree of processing and bleaching different milky yellow or brown, soluble in ethyl ether benzene trichloromethane n-hexane, insoluble in acetone water and other polar solvents belong to amphoteric surfactant, with emulsification.
Chemical properties:can be used for hydrolysis, acetylation, hydroxylation, acylation, sulfonation, saturation (oxidation makes phospholipid saturated), activation (introduction of unsaturated groups) and other reactions.

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Theobromine has stronger and lasting diuretic effect, stronger dilate coronary artery, excitatory myocardium and relaxation trachea smooth muscle, weaker excitatory effect on the center. It has a direct effect on the striated muscle, increasing the excitability of the muscle, enhancing the function of the skeletal muscle and improving the working ability of the muscle.
Source: the kernel of the cacao plant of the genus cacao in the Indus family.
Dennis, a physician in Hogg, California, said that "theobromine in chocolate is very effective in relieving cough." Theobromine can inhibit the activity of vagus nerve, which is critical for chronic cough. According to a report published by the American Society of Experimental Biology in the Wall Street Journal, all chocolates contain theobromine, and dark chocolate has the highest content. Dennis said: "Although the exact amount can not be defined, Choro, but in the case of dark chocolate, adults eat 2 ounces (about 57 grams), children eat 1 ounce (about 28 grams) will work."
The main ingredient of chocolate is cocoa butter. Cocoa butter contains theobromine, which is toxic to many animals. But for human beings, theobromine is a healthy anti-sedative ingredient. Therefore, chocolate can enhance the spirit and excitement. Cocoa contains phenylethylamine. Rumors circulate among the people that people can feel in love. So theobromine is irreplaceable.

https://neurohacks.co/theobromine/

http://blog.sina.com.cn/s/blog_b3b393d90101am7n.html

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White needle-like crystal or crystalline powder of theobromine, bitter in taste. The main bitter component of chocolate. Formula for C7H8N4O2, molecular weight is 180.16400, melting point 357 ℃ sublimation during 290 ~ 295 ℃. The solubility in water is about 0.05%, 0.66% in hot water and 0.045% in 95% ethanol. It is soluble in alkali solution and concentrated acid. Methylated caffeine. Have excitement and diuretic action. Appearance and properties: white to yellow crystalline powder

Density: 1.50

Melting point: 345-350 ° C

Boiling point: Sublimes 290-295 C

Flash: 290-295 ° C

Refractive index: 1.737

Water solubility: slightly soluble

Stability: stable at room temperature and pressure

Storage conditions: keep container closed when not in use. Store in a cool, dry place away from incompatible substances.

https://en.wikipedia.org/wiki/Theobromine