Chocolate can be good for you
By Terri Smith


Can chocolate have a place in a heart-healthy diet? The answer is yes.

Dark chocolate can, in moderation, reduce the risk of heart disease. How? Dark chocolate (not processed chocolate) contains two substances that can promote heart health: One is flavinols, which are antioxidants, and the other is healthy fats.

Studies, particularly one by Carl Keen at the University of California Davis and published in the February 2003 Journal of the American Dietetic Association, have shown that compounds in dark chocolate seem to reduce clot formation inside blood vessels.

These compounds, called flavinols, belong to a broad class of naturally occurring plant chemicals known as polyphenols. Previous research has suggested flavinols are good for blood vessels, though the exact reason is unknown. Somehow, scientists believe, polyphenols fight against the "clumping" or clotting of blood cells that is seen in heart disease and deep vein thrombosis.

In the University of California study, subjects were fed dark chocolate, which contains few additives and is closest to the natural antioxidant-containing cacao. The flavinols in the chocolate gave about the same blood-thinning benefits as baby aspirin.

Chocolate may also lower blood pressure.

Two small studies done in Germany showed the polyphenols in cocoa and dark chocolate can lower both systolic and diastolic blood pressure in people with mild hypertension. The results were reported in the Aug. 27, 2003, Journal of the American Medical Association.

These studies are consistent with similar work done with other antioxidant- and flavinoid-rich foods such as green tea, red wine, and many fruits and vegetables.

The benefits of antioxidants are not new in the medical literature. Studies have shown that antioxidants in plant products often have antibacterial and anti-inflammatory properties. They are thought to work by neutralizing free radicals, which are highly reactive atoms that are a natural by-product of metabolism, but can damage cells.

The other substance in dark chocolate that can promote heart health is oleic acid, a monounsaturated fat. About one-third of the fat in chocolate is made up of oleic acid, which also is found in olive oil and has been shown to benefit the heart.

Findings of a study done at Penn State by Penny Kris-Etherton and published in the November 2001 American Journal of Clinical Nutrition concluded that the fat in dark chocolate raised HDLs or "good cholesterol" while causing no increase in LDLs or "bad cholesterol."

The most important conclusion from all of these studies is that polyphenol-rich dark chocolate in an otherwise calorically balanced diet can have beneficial health effects. But don't get carried away. Remember to incorporate a wide range of phytochemical-rich food such as fruits and vegetables in your diet.

Also, be careful about the type of chocolate you buy. Dark chocolate is richer in cacao and contains more flavinols than processed chocolate. Processed chocolate in the form of commercial candy bars often contains unhealthy partially hydrogenated vegetable oils or trans fats. Remember to read the ingredient list before choosing chocolate. The best choice is chocolate with no additives and the highest percentage of cocoa. An excellent mail-order source for organic chocolate and chocolate with a high percentage of cocoa and no additives is www.chocosphere.com.

By Trina~moderator on Monday, September 20, 2004 - 09:47 pm:

By Emily7 on Monday, September 20, 2004 - 10:05 pm:

You have made many women happy by psting this! LOL

By Fraggle on Tuesday, September 21, 2004 - 10:15 am:

Okay, after reading just the title, I had to go get a piece of chocolate-and yes it is only 10:00 a.m. here.

By Eve on Tuesday, September 21, 2004 - 10:22 am:

Dark chocolate though-not my favorite. I like Milk Chocolate with all the fat in it! LOL!

By Rayanne on Tuesday, September 21, 2004 - 10:36 am:

By yxt8zga@microsoft.com on Wednesday, July 12, 2006 - 02:33 pm:

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