Eating real dark chocolate is sweet to the taste ... and beneficial to the heart. According to research, the flavonoid-rich substance could have a shielding effect on the cardiovascular system, at least in the three hours directly following consumption.
Moreover, epidemiological studies suggest that high flavonoid intake presents a benefit on cardiovascular outcome.
Finding Sweet Success
Athens Medical School researchers investigated the effects of dark chocolate on cardiovascular performance in 17 young, healthy volunteers over a three-hour time span; the volunteers ate 100 grams of a commercially available dark chocolate.
By the numbers:
An artery in the arm dilated more significantly in response to an increase in blood flow.
Aortic stiffness decreased by 7 percent.
Resting and hyperemic brachial artery diameters increased significantly (0.15-0.18 mm).
Since researchers were unable to detect a change in antioxidant levels, other possible explanations for the dilatory effect of chocolate under resting conditions include improved nitric oxide bioavailability, prostacyclin increase, direct effect of chocolate in smooth muscle cells or activation of central mechanisms.
One caveat to the study, however, was that it was conducted over a very short time span, meaning researchers were unable to measure the longer-term effects of eating chocolate--whether positive or negative.
American Journal of Hypertension June 2005, Vol. 18, Issue 6: 785-791
Food Navigator.com Europe June 28, 2005
When I first began reading about the benefits of eating chocolate, as you may imagine, I was very skeptical. Since the early research was funded by the chocolate companies, I was convinced this was a finding that was likely riddled with massive conflict of interest.
However, a lot has changed in the past seven years, and there have been many independent confirmations of the original findings. It appears that there are indeed health benefits from consuming small amounts of flavonoid-rich dark chocolate.
When you reflect carefully on this finding, it is not very surprising. Chocolate is derived from the cacao bean. I suspect many of you have never tasted the real deal. Well, if you were like me you might instantly spit it out. It is very bitter and very few people actually enjoy it without the added sugar.
Despite the growing number of benefits associated with eating dark chocolate, some of you may still be wondering if it's actually beneficial to do so.
While I am not proposing you go out and start eating large amounts, I have accepted the fact that small amounts of high-quality dark chocolate can actually be quite good for you.
It's important to keep in mind, however, that you can derive a majority of the benefits chocolate provides (via flavonols) by consuming fruits like blueberries, apples and grapes, and most all vegetables, including broccoli, greens and onions. This is obviously a method I would prefer most people utilize.
If you like chocolate and want to eat it safely, consider these common sense tips:
Restrict your intake to dark (preferably organic chocolate) as it has antioxidant properties that can protect the body from damaging oxidative stress.
Consume chocolate in moderation.
Hold off on the chocolate if you are struggling with serious disease.
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