In 2006, a study in the "Journal of Agricultural and Food Chemistry" found that chocolate is the third highest daily per capita antioxidant source in the American diet. This is not necessarily a bad thing considering that a serving size of chocolate provides more healthful phenolic compounds and antioxidants than more than 20 fruits, vegetables and beverages studied, including blueberries and red wine.
History
According to research published in the "Journal of the American College of Nutrition," explorer Hernan Cortes observed the routine use of chocolate, especially by the high priest, in his first visit to Central America in the early 16th century. Additionally, historical documents in Europe dating back to the 17th century suggest that chocolate and cocoa were primarily viewed for their medicinal value and was used to treat a number of disorders, including angina, or chest pain tied to the heart, for which high blood pressure is a risk factor.
Cocoa Content
Dark chocolate has the highest content of cocoa compared with other chocolate varieties, including milk chocolate and white chocolate, which has no cocoa content at all. A 2006 study published in the "Archives of Internal Medicine" found a correlation between long-term cocoa intake and lower overall blood pressure and cardiovascular mortality in elderly men. In this study, cocoa intake was proven to be inversely associated with blood pressure. After adjustment, the mean systolic blood pressure in the highest third of those ingesting cocoa was 3.7mmHg lower, and the mean diastolic blood pressure was 2.1 mm Hg lower compared with the lowest third. Cocoa intake in the aforementioned 2006 study was also significantly associated with lower systolic and diastolic blood pressure.
Rich in Flavorful Flavonols
According to the aforementioned "Journal of the American College of Nutrition" study, more than 10 percent of cocoa powders' weight is flavonoids, and about 1.2 percent of chocolate is theobromine (a bitter chemical compound). Additionally, the study found a strong inverse correlation between ischemic heart disease and consumption of polyphenol-rich foods, such as cocoa, which is one of the richest sources of flavonoids, including procyanidins and methylxanthines. Furthermore, in 2010, Bas van den Bogaard et al reported on behalf of the American Heart Association that "theobromine-enriched cocoa significantly increased 24-hour ambulatory systolic blood pressure while lowering central systolic blood pressure."
Be a Prostacyclin Pro
According to several studies, prostacyclins (which act to prevent blood clots), as well as other similar biological compounds found in chocolate, can inhibit platelet aggregation and reduce the risk for thrombosis (blood clotting within the blood vessel), vasoconstriction (narrowing of blood arteries) and, importantly, the entry of LDL cholesterol particles into the arterial wall. Because of these findings, several different drugs for high blood pressure have been designed to increase prostacyclin concentration.
Improve Glucose Metabolism and Decrease Blood Pressure
In a 2005 study published in the "American Journal of Clinical Nutrition," consumption of dark chocolate was shown to improve glucose metabolism and decreases blood pressure. The study looked at 15 healthy young adults with typical Italian diets who were supplemented daily with 100 g of dark chocolate or 90 g white chocolate, each of which provided 480 kcal. The polyphenol contents of the dark and white chocolate were assumed to be 500 and 0 mg, respectively. The authors found that the dark chocolate supplement was associated with improved insulin resistance and sensitivity and decreased systolic blood pressure, whereas white chocolate had no effect.
References
- "Archives of Internal Medicine"; "Cocoa Intake, Blood Pressure and Cardiovascular Mortality"; Buijsse et al; 2006
- "J Agric Food Chem"; "Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets"; Vinson et al; 2006
- "Journal of the American College of Nutrition"; "Chocolate: Food as Medicine/Medicine as Food"; C.L. Keen; 2001
- "American Heart Association"; "Effects on Peripheral and Central Blood Pressure of Cocoa With Natural or High-Dose Theobromine"; Bas van den Bogaard; 2010
- "American Journal of Clinical Nutrition"; "Cocoa, diabetes and hypertension: Should we eat more chocolate?"; Cesar Fraga; 2005
