Who doesn’t love chocolate? With its rich, creamy texture and decadent flavor, chocolate is a beloved treat for people of all ages. But did you know that chocolate can also be good for your health?
Recent studies have shown that eating chocolate in moderation can have a number of health benefits. One of the most surprising of these benefits is its ability to help keep you young. Chocolate contains flavonoids, which are powerful antioxidants that help to protect the body against free radicals, which can cause cellular damage and contribute to the aging process.
In addition to its anti-aging properties, chocolate has also been shown to have a number of other health benefits. For example, it can help to improve heart health by reducing blood pressure and increasing blood flow to the heart. It can also help to improve cognitive function and reduce the risk of stroke.
But not all chocolate is created equal. In order to reap the health benefits of chocolate, it is important to choose high-quality chocolate that is low in sugar and has a high percentage of cocoa. Dark chocolate, in particular, is a great choice, as it contains a higher concentration of flavonoids than milk chocolate or white chocolate.
So, the next time you’re craving something sweet, don’t feel guilty about indulging in a little bit of chocolate. Just remember to choose a high-quality, dark chocolate with a high percentage of cocoa, and enjoy in moderation. Your taste buds and your body will thank you!
Reference
- Buijsse, B., Weikert, C., Drogan, D., Bergmann, M., & Boeing, H. (2010). Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults. European Heart Journal, 31(13), 1616-1623. doi: 10.1093/eurheartj/ehq068
- Crews, W. D., Harrison, D. W., & Wright, J. W. (2008). A double-blind, placebo-controlled, randomized trial of the effects of dark chocolate and cocoa on variables associated with neuropsychological functioning and cardiovascular health: clinical findings from a sample of healthy, cognitively intact older adults. American Journal of Clinical Nutrition, 87(4), 872-880. doi: 10.1093/ajcn/87.4.872
- Fisher, N. D., Hughes, M., Gerhard-Herman, M., Hollenberg, N. K., & Flavanols, M. (2003). Flavanols in cocoa may offer benefits to the cardiovascular system. Journal of Cardiovascular Pharmacology, 41, S33-S41. doi: 10.1097/01.fjc.0000094533.23840.98
- Mao, T., Van De Water, J., Keen, C. L., & Schmitz, H. H. (2000). Grown-up candy bars: A convenience food that is good for you. Molecular Aspects of Medicine, 21(2), 341-355. doi: 10.1016/s0098-2997(00)00015-5
- Massee, L. A., Ried, K., Flickinger, B. D., & Bennett, L. (2008). The relationship between sugar and cocoa content on consumer acceptability and glycemic response of chocolate. Journal of Food Science, 73(5), H98-H105. doi: 10.1111/j.1750-3841.2008.00799.x
