Eating Dark Chocolate Benefits Heart Health
Eating Dark Chocolate Benefits Heart Health
The latest issue of *Nature* published a research finding: eating dark chocolate benefits overall health. Scientists discovered that consistently consuming moderate amounts of dark chocolate (not cream chocolate) increases antioxidant components in the blood, thereby helping prevent heart disease.
The debate over chocolate’s pros and cons has lasted for years. Besides scientists seeking evidence of chocolate’s health benefits, chocolate lovers have long awaited a definitive answer. A team composed of Italian and British scientists recently made a new discovery: moderate consumption of dark chocolate enhances blood antioxidant levels (Flavonoid), reducing the risk of heart disease.
Twelve volunteers participated in the experiment, consuming different chocolates according to researchers’ instructions. One hour later, researchers found that every 100 grams of dark chocolate increased blood Flavonoid levels by 20%. However, no significant increase occurred under two conditions: eating cream chocolate, or eating dark chocolate while drinking milk. Scientists therefore warn that although moderate consumption of dark chocolate may offer health benefits, its high sugar and fat content could also cause negative effects such as weight gain.
A study led by Dr. Schramm at the University of California, Berkeley, explored chocolate’s potential in reducing heart disease risk. Researchers had volunteers eat chocolate and observed whether procyclidine—a chemical compound present in chocolate (also found in fruits and vegetables)—could help maintain cardiovascular health. Medical experts previously noted procyclidine effectively prevents coronary heart disease, but its role in preventing general heart disease remains uncertain.
Ten volunteers participated, consuming chocolates with varying procyclidine content at different times. Two hours later, researchers found that those who ate high-procyclidine chocolate had 20 times higher levels of procyclidine metabolites in their plasma, and significantly reduced serum leukotriene levels. High serum leukotriene levels accelerate platelet aggregation and increase blood clotting risks. When procyclidine was added directly to blood cells, similar results were observed. Thus, researchers suggest that regular intake of procyclidine may help reduce heart disease incidence. Whether consuming procyclidine-rich chocolate achieves the same effect requires further research.
Another study found that theobromine in chocolate has cough-suppressing properties. Experts note this is promising news, but caution against overindulgence. This study, conducted by the National Heart and Lung Institute at Imperial College London, involved 10 healthy non-smokers. First, capsaicin induced coughing in the participants, then they took either theobromine or a placebo. Results showed those who took theobromine quickly stopped coughing, indicating strong antitussive effects.
However, scientists emphasize that further experiments are needed to confirm whether theobromine in chocolate truly suppresses coughs, especially in chronic cases. A participating physician stated that if theobromine’s antitussive effect is scientifically confirmed, any resulting medication would not taste like chocolate but would instead be colorless and odorless.