02/14/2026
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Chocolate is derived from cacao, a plant that is very high in flavanols. Research is showing that these flavanols provide antioxidant protection and may improve cardiovascular health. One reason for the effect on the cardiovascular system is the trace minerals content in cacao such as magnesium. Other benefits include a reduced risk of cancer, heart disease, asthma, and stroke. They protect the brain and can have antihistamine, antimicrobial, memory- and even mood-enhancing properties.
One concern with cacao is the lipid content. However, keep in mind that one third of the lipids are composed of stearic acid, which does not negatively affect cholesterol. The other percentage tend to be monounsaturated fats, which provide their own health benefits. What gets confusing is when cacao is made into chocolate; the way it is processed can add unhealthy fats, high fructose corn syrup, and other undesirable chemicals. When shopping for healthy chocolate keep in mind that the darker the chocolate, the more flavanols it has. When buying chocolate bars, look for dark chocolate, organic if possible, that is low in saturated fat and added sugars.
References
Health by Chocolate. Webmd.com. http://www.webmd.com/diet/features/health-by-chocolate (accessed Jan 14, 2013).
Steinberg FM, Bearden MM, Keen CL. 2003. Cocoa and chocolate flavonoids: implications for cardiovascular health. Journal of the American Dietetic Association 103 (2): 215-223.
Strand, Erik. 2003. Flavonoids: Antioxidants Help the Mind. Psychology Today Website. http://www.psychologytoday.com/articles/200307/flavonoids-antioxidants-help-the-mind (accessed January 14, 2013).