Although chocolate is often used to satisfy a sweet tooth, it contains potent antioxidants called polyphenols. The main type of polyphenolic compound found in chocolate are flavonoids, which are responsible for numerous health benefits. Research indicates that consuming a moderate amount of chocolate might help lower the risk for heart disease.
Blood Pressure
Researchers from the German Institute of Human Nutrition investigated the relationship between chocolate consumption effects on blood pressure and incidence of cardiovascular disease. They reported in the February 2010 issue of the "European Heart Journal" that participants who ate the most amount of chocolate, which averaged 7.5g a day, experienced decreases in blood pressure and lowered their risk of a heart attack and stroke compared to those who ate the lowest amount of chocolate, which averaged 1.7g a day.
C-Reactive Protein and Lipid Levels
Scientists from Johns Hopkins University and Sinai Hospital Program in Internal Medicine explored the effects of dark chocolate on C-reactive protein, a marker for heart disease, and lipid levels in healthy subjects. They found that subjects consuming dark chocolate for one week experienced decreases in C-reactive protein. In addition, subjects lowered their LDL cholesterol, or bad cholesterol, and increased their HDL cholesterol, or good cholesterol, according to findings published in the December 2008 issue of the "Southern Medicinal Journal."
Inflammation
In research reported in the September 2009 issue of the "American Journal of Clinical Nutrition," researchers from the University of Barcelona studied the impact of cocoa powder on inflammation in subjects at high risk for heart disease. For four weeks, participants consumed 500 mL of skim milk with or without 40g of cocoa powder. At the end of the study, scientists observed that the cocoa powder group experienced decreases in soluble endothelium-derived adhesion molecules P-selectin and intercellular adhesion molecule-1, both of which increase inflammation that leads to the development of atherosclerosis, or the buildup of plaque inside arteries. This in turn increases the risk for heart disease.
Blood Vessel Function
Researchers from the University of California examined the effects of dark chocolate on blood vessel function. For two weeks, participants consumed high flavonoid or low flavonoid dark chocolate bars. Scientists reported in the June 2004 issue of the "Journal of the American College of Nutrition" that subjects consuming high flavonoid dark chocolate bars experienced improvements in endothelium-dependent flow mediated dilation, a marker for blood vessel function, compared to the low flavonoid group.
References
- "European Heart Journal"; Chocolate Consumption in Relation to Blood Pressure and Risk of Cardiovascular Disease in German Adults; B. Buijsse et al.; February 2010
- "Southern Medicinal Journal"; Dark Chocolate Effect on Platelet Activity, C-Reactive Protein and Lipid Profile: a Pilot Study; M.S. Hamed et al.; December 2008
- "American Journal of Clinical Nutrition"; Effect of Cocoa Powder on the Modulation of Inflammatory Biomarkers in Patients at High Risk of Cardiovascular Disease; M. Monagas et al.; September 2009
- "Journal of the American College of Nutrition"; Flavonoid-Rich Dark Chocolate Improves Endothelial Function and Increases Plasma Epicatechin Concentrations in Healthy Adults; M.B. Engler et al.; June 2004
