Chocolate is More Than Delicious; It May Be Good for Your Heart

Research Continues to Underline Chocolate’s Antioxidant Benefits

(Vienna, VA) – Chocolate lovers will be delighted to know that more and more scientific evidence points to some important health benefits hidden in their favorite food. Certain types of cocoa and chocolate serve up a generous helping of antioxidants called flavonoids that may be good for your heart.

“Research on antioxidants is only in its infancy,” explains Penny Kris-Etherton, Ph.D., professor of nutrition at The Pennsylvania State University and author of a new study published in the American Journal of Clinical Nutrition (Nov. 2001). “We already know that increased consumption of fruits and vegetables results in increased antioxidant levels in the blood. We now believe chocolate consumption may have the same effect.”

Antioxidants like those found in raw cocoa beans and fruits and vegetables appear to perform an important function in the blood stream. They essentially “mop up” free radicals, which can damage arterial walls in a process known as oxidation. Scientists believe free radicals may be triggers for heart disease and may be associated with cognitive deterioration associated with aging.

The most recent research reported at the American Heart Association Annual Meeting (Nov. 20, 2002) in Chicago supports earlier studies. Researchers at the University of California at San Francisco reported that certain types of dark chocolate caused blood vessel dilation within two hours of consumption. Blood vessel dilation is believed to be an important indicator of healthy blood vessel function and a healthy cardiovascular system.

“The exciting news here is that blood vessel dilation increased in subjects who ate this commercially available chocolate product,” said Marguerite M. Engler, Ph.D., R.N., who was one of the presenters at the AHA meeting and a participant in the study.

The earlier Penn State study investigated how flavonoids in cocoa and dark chocolate are absorbed and metabolized in humans. The eight-week study involved 10 men and 13 women between the ages of 21 and 62 years. Half the group ate a “typical American diet” intentionally low in flavonoids. The other half ate the same diet with one difference – the daily addition of small amounts of cocoa (three-quarters of an ounce) and dark chocolate (half an ounce). After four weeks, the two groups switched diets.

Blood tests clearly showed that while the subjects were on the cocoa-chocolate containing diet, they had higher HDL, or “good” cholesterol levels. “This is important because a higher ratio of high density lipoproteins to low density lipoproteins is associated with a decreased risk of heart disease,” explains Kris-Etherton.

Oxidation in the subjects’ bodies while on the cocoa-chocolate diet occurred at an eight percent slower rate compared to when they ate the typical American diet. This is beneficial because oxidation is linked with arterial damage and hardening of the arteries.

Other studies support the research published in the Journal. Ongoing research at the University of California at Davis continues to underline the potential health benefits of chocolate’s flavonoids. Studies there appear to show that the flavonoids in some types of cocoa and chocolate reduce the body’s blood platelet reactivity, having an effect similar to that of taking a low dose of aspirin to help blood flow through the arteries.

“While all of this positive research doesn’t mean one should consume massive quantities of chocolate, it does suggest chocolate is more than just a delicious and desirable food. It can be a fun food with some health benefits,” said Kris-Etherton.

In the Journal study, Kris-Etherton concludes, “The incorporation of some types of chocolate and cocoa powder into a healthy diet is one means of effectively increasing antioxidant intake. Furthermore, the inclusion of dark chocolate and cocoa powder in a diet that is rich in other food sources of antioxidants, such as fruit, vegetables, tea and wine, results in a high antioxidant intake and may consequently reduce the risk of cardiovascular disease.”

The quality and quantity of flavonoids in raw cocoa beans are very high relative to fruits and vegetables and other common foods such as black tea and red wine. The amount of flavonoids in a chocolate bar or cup of hot cocoa depend in part on how the finished products are processed.