You may have already heard that chocolate contains beneficial flavonoids and antioxidents. Flavonoids are naturally-occurring compounds found in plant foods that are full of recognized health benefits. There are more than 4,000 flavonoid compounds, which are a subgroup of a large class called polyphenols. Phenols are believed to help reduce the risk of heart disease by helping prevent atherosclerosis. The flavanols in chocolate appear to help the body use nitric oxide, which is crucial for healthy blood flow and blood pressure, which means that chocolate might help reduce hypertension as well.
Red wine is know for its high phenol content, but an average bar of dark chocolate contains more phenols than 8 ounces of red wine. Scientists at Cornell University and Seoul National University examined the cancer-fighting antioxidant content of hot cocoa, red wine, and tea, and found that cocoa had nearly double the antioxidants of red wine and four to five times more than tea.
Holland's National Institute of Public Health and Environment found that dark chocolate contains 53.5 mg of catechins per 100 grams. (Catechins are the powerful antioxidants that fight against cancer and help prevent heart disease). By contrast, a cup of black tea contains only about 14 mg of catechins and green tea has about 30 mg of catechins.
A study at University of California Davis found that participants who ate chocolate showed a reduction in platelet activity. This means that chocolate has an anti-clotting, blood-thinning effect that can be compared to aspirin.
A Harvard University study of 8,000, with an average age of 65, revealed that those who consumed chocolate lived almost a year longer than those who did not. Those who ate one to three candy bars per month had a 36 percent lower risk of death (compared to the people who ate no candy), while those who ate three or more candy bars per week had a 16 percent lower risk.
Source : articlesbase
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