Healthy chocolate contains nutrients known as flavonoids -- antioxidants derived from cocoa beans. Alzheimer's disease has been linked to high levels of oxidative stress, according to D. Allan Butterfield, Ph.D., professor of biological chemistry at the University of Kentucky's Center of Membrane Sciences. Flavonoid compounds may retard oxidative stress and help prevent the onset of dementia and Alzheimer's disease. Healthy chocolate refers to chocolate that maintains a high concentration of nonfat cocoa solids after processing.
Oxidative Stress
Oxidative stress occurs when the body loses its ability to detoxify highly reactive free radicals -- unpaired electrons that appear to damage the body's tissues. Oxidative stress typically occurs as a result of aging combined with inadequate nutrition. Butterfield says that the brains of patients with Alzheimer's disease show extremely high levels of oxidative stress and free-radical formation, as well as damage to the DNA and RNA.
Flavonoids
Flavonoids are antioxidants that occur in many plants. Healthy chocolate contains flavonoids derived from the cocoa plant. These compounds have intense antioxidant capacity and are able to boost levels of antioxidants in the body and combat free-radical damage. Flavonoids can actually prevent the death of a cell even after it has been injured, which offers hope to possibly reverse brain damage in Alzheimer's patients, notes Butterfield.
Chocolate Processing
Nutritionally derived antioxidant flavonoids often add a bitter taste to chocolate, and many chocolate manufacturing processes such as intense heat and the addition of baking soda disturbs the pH balance of the natural chocolate, which destroys most if not all of the nutrients. According to Ken Miller, M.S., of the Hershey Center for Health and Nutrition, natural cocoa contains the highest level of antioxidants after processing and represents the best choice of healthy chocolate that may help prevent Alzheimer's disease and free-radical damage.
Caveat
Healthy chocolate may be a useful ally in the fight against Alzheimer's; however, in many cases, healthy chocolate can be high in fat and sugar. Added calories from too much healthy chocolate can lead to obesity, which brings its own set of problems. Practice moderation with healthy chocolate and alternate it with other lower-calorie sources of antioxidants, such as vegetables and fruit.
References
- "Nutrition Reviews"; Clinical Benefit and Preservation of Flavonols in Dark Chocolate Manufacturing; Andrew McShea, et al.; November 2008
- "Journal of Agricultural and Food Chemistry"; Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States; K.B. Miller, et al.; May 2006
- "Journal of Nutritional Biochemistry"; Nutritional Approaches to Combat Oxidative Stress in Alzheimer's Disease; D. Allan Butterfield, et al.; April 2002
- "Journal of Food Science"; Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder; L. Stahl, et al.; August 2009
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