According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.
Chocolate research, laboratory studies and small short term experiments suggest that cocoa may positively affect the cardiovascular system by improving blood vessel function, lowering blood pressure and cholesterol, making blood less likely to clot.
The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), milk solids and sugar.
According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".
Cocoa in dark chocolate may be beneficial to blood flow because it helps relax and dilate blood vessels, so blood flows more easily.
Cocoa, a main ingredient in chocolate, is high in antioxidants known as flavonoids. Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers.
A study published in The Journal of Nutrition in 2008 elated the association between consumption of dark chocolate and serum C-reactive protein. C-reactive protein used to measure the inflammation – higher amount may be seen in individuals at higher risk for cardiovascular disease.
Research found that people who ate moderate amounts of dark chocolate had lower levels of C-reactive protein in their blood.
These same flavonoids are also found in apples, grapes, broccoli, onions, berries and dozens of other foods.
However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.
In general, dark chocolate is richer in flavonoids than milk chocolate, and much of the research has focused on the dark variety.
The good of dark chocolate
