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Chocolate's Potential Health Benefits

By Patti Schmidt

Part 1

Researchers have some news for chocolate lovers: it may be good for you. The
research, the latest which correlates eating flavonoid-rich foods with a reduced risk
of heart disease, was presented in February at the American Association for the
Advancement of Sciences (AAAS) annual meeting in Boston.

Clinical studies found that a substance in cocoa helps the body process nitric oxide
(NO), a compound critical for healthy blood flow and blood pressure. They also
showed that flavonoids in cocoa prevent fat-like substances in the bloodstream
from oxidizing and clogging the arteries, and make blood platelets less likely to
stick together and cause clots. Flavonoids are plant compounds with potent
antioxidant properties; so far, scientists have found more than 4000 kinds. Cocoa
beans contain large quantities of flavonoids, and so do tea, cranberries, peanuts,
strawberries, apples and many other fruits and vegetables.

Generally, science has found that dark chocolate is higher in flavonoids than milk
chocolate. Unfortunately, the way that cocoa powder and chocolate syrups are
processed into chocolate bars and drinks removes most flavonoids. However, other
positive characteristics are retained. For example, chocolate is still considered the
food of choice for those who feel depressed and need to cheer themselves up.

Part 2

Two studies were carried out. In the first study, researchers lead by physician and
professor of medicine Dr Norman K Hollenberg, gave volunteers cocoa with either
a high or low amount of flavonoids. Those who drank cocoa with more flavonoids
processed nitric oxide more effectively.

The residents of an island called Kuna in Panama prompted Hollenbergs study.
These indigenous people, who drink about 5 cups of cocoa each day and include it
in many recipes, rarely develop high blood pressure. However, if they leave the
island, the risk of high blood pressure increases, and studies found it isnt related to
salt intake or obesity.

The other study compared how blood platelets responded to a flavonoid-rich cocoa
drink and a blood-thinning aspirin dose. The research found similar reactions to the
two from a group of 20- to 40-year-olds: both the drink and the aspirin prevented
platelets from sticking together or clotting, which can impede blood flow. In other
words, flavonoid-rich cocoa and chocolate act similarly to low-dose aspirin in
promoting healthy blood flow. Reducing the blood's ability to clot also reduces the
risk of stroke and heart attacks.

Lead study author Dr Carl Keen cautioned that his team isnt suggesting that
people eat a couple of chocolate bars instead of taking a daily dose of aspirin.
Were not saying that people should consume flavonoid-rich foods in place of

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aspirin. However, for people who cannot take aspirin, eating flavonoid-rich foods
may be a useful approach he said.