Through research, chocolate has been found to contain several important attributes that contribute to heart health due to high flavonoid content and powerful antioxidants. According to the Cleveland Clinic, the best choice is dark chocolate because of limited processing whereby flavonoids and other essential compounds are not lost.
The Power of Flavonoids
Flavonoids help the body to fight free radical damage that can occur from environmental toxins. According to the University of California at San Francisco, flavonoids assist in blood circulation, providing greater blood flow to the brain and heart. Flavonoids are members of a group of antioxidants known as polyphenols, which are chemicals found in plants. Flavonoids are found in both chocolate and pure cocoa and are known to reduce the stickiness of blood platelets, helping to lower both blood pressure and cholesterol. The presence of flavonoids in chocolate helps to lower the risk of coronary heart disease in both men and women. Harvard Health Publications reports that flavonoids help prevent bad cholesterol, or LDL, from oxidizing while increasing levels of HDL, or good cholesterol.
The Power of Antioxidants
As an antioxidant, flavonoids help the body's cells resist damage, according to Harvard Health Publications. The presence of flavonoids in dark chocolate helps the body fight degenerative diseases when eaten in moderation, according to Natural News. The online journal "Confectionary News" reports that because of dark chocolate's high flavonoid content, it is able to lower the risk of myocardial infarction and stroke.
Other Benefits
According to a report in Harvard Health Publications, cocoa beans contains more than 400 chemicals, including tryptophan, phenylalanine, and tyrosine. These are important amino acids whose role is to help build proteins in the body while also functioning as neurotransmitters that assist in relaying messages between nerve cells in the brain, often creating sensations of pleasure.
Note: The higher the cocoa content of chocolate, the more potent the flavonoid content.
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