The Benefits of Chocolate

The Benefits of Chocolate

It’s Easter and many of us will be indulging in chocolate treats, here are a few nutritional facts that may help ease any associated guilt.

• Both milk and dark chocolate contain caffeine and theobromine, known physical and mental stimulants, the higher the percentage of cocoa solids the higher the caffeine content[1].
• Eating dark chocolate may improve your wellbeing, it contains N-acylethanolamine a chemical associated with regions of the brain involved with mood and reward cycles[2].
• Cocoa is rich in plant chemicals called flavanols, these are found in higher concentration in dark chocolate and have been shown to produce nitric oxide in blood vessels resulting in the lowering of blood pressure and reducing the risk of heart disease[3].
• Studies have shown that flavanols in chocolate have been shown to increase insulin sensitivity which could reduce the risk of developing diabetes[4].
• Chocolate has been shown to induce satiety, the feeling of being full.
• Chocolate is a source of a variety of micronutrients including iron, copper, magnesium, zinc and phosphorus.

It should be noted that chocolate is also high in calories and sugar but does potentially provide some health benefits especially when in the form of dark chocolate, enjoy in moderation with no shame.

 References

1.           Smit, H.J., E.A. Gaffan, and P.J. Rogers, Methylxanthines are the psycho-pharmacologically active constituents of chocolate. Psychopharmacology (Berl), 2004. 176(3-4): p. 412-9.

2.           D’Addario, C., et al., Endocannabinoid signaling and food addiction. Neurosci Biobehav Rev, 2014. 47: p. 203-24.

3.           Engler, M.B., et al., Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J Am Coll Nutr, 2004. 23(3): p. 197-204.

4.           Grassi, D., et al., Cocoa, glucose tolerance, and insulin signaling: cardiometabolic protection. J Agric Food Chem, 2015. 63(45): p. 9919-26.