Bittersweet dark chocolate that brings you good health
Margaret River Chocolate Factory
Dark chocolate may be the next health food!
Chocolate lovers listen up! Now there's a reason for you to indulge in chocolates. No, not milk chocolates, but rich, dark chocolates,full of yummy flavanols.
Dark chocolates may become the next health food as researchers continue to prove its antioxidant property, which provides heart and vascular protection.
Dark chocolates may not be your favourite type of chocolate because of its bitterness. However, if you learn to enjoy the bittersweet taste of dark chocolates, not only will you be addicted to it, but it will also reduce your blood pressure.
How does dark chocolates benefit your health?
A recent German study has observed a modest drop in blood pressure in 13 people, who ate three ounces of dark chocolate continuously for two weeks. This is due to the high quality and quantity of flavonoids in dark chocolates, known as flavanols.
According to Dr Jonathan Hodgson from the Royal Perth Hospital, there has been no medical research conducted on dark chocolates or chocolates in Australia.
"Flavonoids are phenolic compounds that are found in high concentration in things like cocoa, dark chocolate, red wine, tea and some fruit juices," said Dr Hodgson. "One of the main classes of polyphenols are the flavonoids being of most interest in things like chocolates."
Flavanols are also found in beans, apricots, cherries, grapes, peaches, black berries and apples.
Another study conducted by Italian researchers concluded that volunteers who ate only dark chocolate boosted blood antioxidant levels. On the contrary, volunteers who consumed only milk chocolate or drank a small glass of milk with dark chocolate did not show significant increase in blood antioxidant levels.
"The antioxidant activity has really only been shown convincingly in the test tube," said Dr Hodgson. "Whether they have antioxidant activity is not really that strong at this stage, but there is evidence that the flavonoids can reduce atherosclerosis in animal models."
A brief history of chocolate
Cocoa and chocolate are food products derived from cacao beans, pronounced ka-kow. Christopher Columbus introduced cacao beans to the New World, America in 1502.
Cocoa and chocolate has been widely consumed by the Olmecs, Mayans and Aztecs long before it was introduced to the rest of the world. They were used for treatment of various disorders such as inflammation, angina and heart pain. Today, cocoa and chocolate are viewed more as confectionaries than medicine.
Although the myths of chocolate have been clarified and proven to be beneficial to our health, scientists advise that it should be consumed as part of a balanced diet due to its cholesterol content.
Now that you know the health benefits that chocolate brings, you have every reason to indulge in your favourite snack. It'll be great if chocolates are accompanied with your favourite red wine.
