Made from cocoa beans, chocolate is a rich source of naturally occurring antioxidant compounds called flavonoids. The main type of flavonoid in chocolate is flavonols, which are responsible for a wide range of health effects. Research suggests that consuming chocolate in moderation can be beneficial for overall health.
Coronary Heart Disease
Researchers from Harvard Medical School and Boston University School of Medicine studied the effects of chocolate consumption on coronary heart disease risk. At the end of the study, which was published in the September 2010 issue of the journal "Clinical Nutrition," scientists discovered that subjects consuming chocolate more than five times a week lowered their risk of coronary heart disease compared with subjects who did not consume chocolate.
Cognitive Function
Scientists from the University of Oxford investigated the consumption of flavonoid rich foods such as chocolate, wine and tea, on cognitive performance. The report, published in the December 2008 issue of the "Journal of Nutrition," revealed that participants who consumed chocolate, wine and tea scored better on cognitive tests and had a lower prevalence of poor cognitive performance.
Stress
In research reported in the November 2009 issue of the "Journal of Proteome Research," scientists from Nestle Research Center examined the relationship between chocolate consumption and stress. They discovered that highly stressed subjects consuming 1.4 ounces of dark chocolate for two weeks experienced decreases in cortisol, a hormone that is released during times of stress.
LDL Oxidation
Researchers from Penn State studied the impact of flavonoids on low density lipoprotein, or LDL, cholesterol oxidation. LDL oxidation increases the risk of hardening of the arteries. Participants ate a diet low in flavonoids or a diet containing dark chocolate and cocoa powder, which are rich in flavonoids, for four weeks. At the end of the study, which was published in the October 2001 issue of the "American Journal of Clinical Nutrition," scientists found that LDL oxidation was much slower in the dark chocolate and cocoa powder group compared to the low flavonoid group.
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