Chocolate contains a lot of nutrients that can have a positive influence on health. Prepared from cacao seeds, it is one of the richest sources of antioxidants. Science has discovered that chocolate, especially dark chocolate, can lower blood pressure, reduce the risk of disease and strengthen the brain.
1. Very nutritious
Quality chocolate with a high cocoa content (more than 70%) is very nutritious. It contains a good amount of soluble fiber and is loaded with minerals. It contains iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium.
However, do not consume a large amount of chocolate daily because 100g contains about 600 calories and a quantity of sugar.
2. Powerful source of antioxidants
Chocolate is loaded with biologically active organic compounds that act as antioxidants. These include polyphenols, flavanols and catechins.
According to a 2011 study, cocoa has more antioxidant activity, polyphenols and flavanols than any other tested fruit, including blueberries and acai berries.
3. Improve blood flow and reduce blood pressure
Flavanols in chocolate can also stimulate the endothelium, which is the inner layer of the arteries in contact with the blood, to produce nitric oxide.
Nitric oxide has the function of sending signals to the arteries to allow them to relax, which decreases the resistance to blood circulation and therefore blood pressure.
According to a study published in the Journal of the American Medical Association, cocoa contained in dark chocolate can improve blood flow and reduce blood pressure.
4. Increases good cholesterol and protects bad cholesterol from oxidation
Consuming dark chocolate can reduce several risk factors for heart disease. According to a Japanese study conducted in 2007, it was found that cocoa powder significantly decreased the bad oxidized LDL cholesterol in men. The good HDL cholesterol, on the other hand, has increased and the bad total cholesterol has decreased in people with high cholesterol.
Dark chocolate can also reduce insulin resistance, another common risk factor for many diseases such as heart disease and diabetes, according to a study published in Journal of Nutrition.
5. Can reduce the risk of heart disease
The compounds found in dark chocolate seem to protect against the oxidation of bad cholesterol. In the long run, this would lead to a significant decrease in cholesterol in the arteries, which would reduce the risk of heart disease.
According to a Dutch study that looked at 470 older men found that cocoa reduced by 50% the risk of death from heart disease over a period of 15 years.
According to another study published in 2011 in the scientific journal Clinical Nutrition, consuming chocolate twice or more a week reduces the risk of having calcified plaque in the arteries by 32%. Eating chocolate less often had no effect.
6. Improve brain function
Chocolate can also improve the functioning of the brain.
A study conducted by the University of Nottingham in the United Kingdom on healthy volunteers showed that consumption of high flavanol content cocoa for 5 days improved blood flow to the brain.
According to another study published in the scientific journal Hypertension, cocoa can significantly improve cognitive function in older people with mental disabilities. It can also improve verbal fluency and several disease risk factors.
In addition, cocoa contains stimulating substances such as caffeine and theobromine, which may be one of the main reasons it can improve brain function in the short term.
7. Can protect the skin from the sun
The bioactive compounds of chocolate can also be beneficial for the skin. Indeed, according to a 2006 German study, flavonols can protect against sunlight damage, improve blood flow to the skin and increase the density and hydration of the skin.
It should be noted that to enjoy the best health benefits of chocolate, we must opt for chocolate containing at least 70% cocoa, in this case, dark chocolate, with moderate consumption.
