Dr. Patricia Fitzgerald writes about the benefits of dark chocolate:
1. High in antioxidants: Chocolate is high in flavonoids, an antioxidant in the polyphenol category. Antioxidants can help to prevent cell damage and have been linked to prevention of cancer and other degenerative diseases.
2. Helps with cholesterol: Scientists at Penn State found that dark chocolate and flavonoid-rich cocoa powder reduced LDL ("bad" cholesterol) oxidation.
3. Reduces inflammation: An Italian study showed that when volunteers ingested small amounts of dark chocolate, their levels of C-reactive protein (an inflammatory marker) decreased.
4. Lowers blood pressure: A study published in the Journal of the American Medical Association showed that dark chocolate had an effect on lowering blood pressure.
5. Helps with mood: Chocolate contains tryptophan, a precursor of serotonin, which can help with depression. Research also shows chocolate can increase dopamine, a neurotransmitter associated with pleasure. Chocolate also contains phenylethylamine (PEA) known as the "love chemical."
6. Improves blood flow: Research published in the American Journal of Clinical Nutrition has shown that cocoa has anti-clotting, blood-thinning properties that work in a similar way as aspirin. Nobody is suggesting to replace your aspirin with chocolate, but the research is compelling.
7. It's delicious! Research shows that enjoying food and life is beneficial for your health.
The complete article is here.
Heart-Health Benefits of Chocolate Unveiled -- The Cleveland Clinc
It is no secret that fruits, vegetables and grains convey health benefits - we've been told that for years. But did you know that chocolate could result in health benefits, more specifically heart-health benefits?
- When cacao is processed into your favorite chocolate products, it goes through several steps to reduce its naturally pungent taste. Flavonoids (polyphenols) provide this pungent taste. The more chocolate is processed (such as fermentation, alkalizing, roasting), the more flavonoids are lost. Most commercial chocolates fit this category.
- Dark chocolate appears to retain the highest level of flavonoids. So your best bet is to choose dark chocolate over milk chocolate.
- Some chocolate manufacturers are studying ways to retain the highest level of flavonoids while still providing acceptable taste. Stay tuned for more information in this area.
