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Dark ChocolateDark chocolate does show some protection against heart disease. A small study conducted in Germany and published in the Journal of the American Medical Association compared hypertension levels in people who ate dark chocolate or white chocolate daily for two weeks. The group that consumed dark chocolate dropped an average of five points in their systolic blood pressure and nearly two points in their diastolic blood pressure. The blood pressure readings of the group that consumed white chocolate remained unchanged. In another small study, scientists in Scotland and Italy compared the antioxidant properties of milk chocolate and dark chocolate. Once again, dark chocolate showed promising results. Dark chocolate boosted antioxidant levels in the blood by twenty percent. Subjects had to consume twice as much milk chocolate to achieve the same results. Researchers hypothesize that the proteins present in milk bind with the antioxidants so that the antioxidants may not get absorbed into the body to the same extent as when present in dark chocolate, which does not contain milk. The findings were reported in the journal Nature. The science behind both of these studies has to do with polyphenols, plant substances found in dark chocolate. Polyphenols have been found to lower blood pressure in previous animal studies. In addition, polyphenols contain chemicals called flavonoids that act as antioxidants by protecting the heart from damaging free radicals. Flavonoids are also present in tea, fruits, vegetables and wine. But before you overindulge in Halloween candy, beware! All chocolates are rich in saturated fats, which can increase cholesterol. Researchers warned that consuming too much chocolate can have negative health benefits, thereby outweighing any positive benefits achieved from limited consumption.
October 25, 2003 |
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