What Makes Dark Chocolate Healthy?

Dark chocolate has been noted and researched regarding its numerous health benefits. Dark chocolate contains flavanols, polyphenols and theobromine, all of which have positive effects on the body. These chemicals have antioxidant and other beneficial effects on many body systems, including cardiovascular, neurological and skin.

Cardiovascular Benefits

Flavonols are bitter-tasting, which gives dark chocolate its less-sweet taste. These chemicals can decrease heart disease and stroke, primarily by decreasing the vascular resistance of blood vessels. This physiological response also lowers blood pressure. They also may decrease the amount of recovery time required after physical activity or exercise. Platelet clotting time may also be decreased, further decreasing thrombus and embolus formation (blood clots), both leading causes of heart attack and stroke. This can also have a positive effect on diabetics with vascular compromises related to the disease.

Brain Function

Theobromine is a stimulant similar to caffeine. It can also increase memory function. Dark chocolate has a chemical neurotransmitter called anandamide, which can produce euphoria-like sensation. The brain's serotonin increases with consumption, decreasing stress hormones.

Skin Benefits

Polyphenols are antioxidants that help the body rid itself of abnormal cells. These also help protect the skin from effects of ultraviolet radiation, therefore assisting in the prevention of aging of the skin, as well as serving as a protective mechanism from skin cancer.

Fats

According to Cleveland Clinic, the fat from chocolate contains equal parts of stearic, palmatic and oleic acids. The stearic and palmatic acids are neutral to cholesterol, not increasing nor decreasing low-density lipoprotein. According to "Chemical & Engineering News," oleic acid is a monounsaturated fat found especially in olive oil, which decreases blood pressure.

Other Considerations

The manufacturing process involved in the making of milk chocolate and white chocolate removes flavanols. According to Science Daily, only 6.7 g of dark chocolate two to three times per week is enough to reap the benefits of ingestion. Limit the amount of added contents to the chocolate, such as marshmallows, nuts and raisins. A regular-size chocolate bar may be in excess of 100 g, so consider this when deciding portion size, which is usually only a square-inch-sized piece of the bar.