I shared some interesting facts about chocolate in my last entry.  Now, I’d like to share some interesting research that I learned about at the seminar, “Foods That Love You Back; Enhancing Cardiovascular Health with the Foods that Love You Back.”  For more information, see my last entry.

Chocolate has been thought to have medicinal value for centuries. Current research is confirming this medicinal value.

There are 711 identified compounds in chocolate. Some important compounds are flavonoids, which are powerful antioxidants.  Studies have shown that individuals consuming the highest amounts of flavonoids have a reduced risk of cardiovascular disease and reduced blood pressure. 

Particularly interesting flavonoids in cocoa /cacao are called flananols.  Numerous studies have shown positive benefits of cocoa/cacao, including a study reported in the Journal of the American Medical Association in 2007 that showed that small amounts of flavanol-rich cocoa may lower blood pressure in individuals with above optimal blood pressure.

At the end of the seminar, after hearing the research study results, it seemed clear to me that the current research shows strong potential for cocoa flavanols to promote heart health through reduced blood pressure, reduced LDL cholesterol, and improved blood flow. 

Dark chocolate has the highest amount of these healthy flavanols.  This is why new chocolate products are popping up that contain 60, 70, and even 80% cacao.  The higher levels of cacao indicate a higher amount of heart-healthy compounds. 

This isn’t a reason to go wild eating dark chocolate, but it is a reason to include dark chocolate in moderation as part of heart-healthy eating habits.

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