Chocolate (Theobroma cacao) is enjoyed throughout the world. Flavinoids, potent antioxidants found in fruits and vegetables, are also found in significant amounts in cocoa , chocolate, red wine and certain teas. Yes there are health benefits to consuming dark chocolate
Researchers have found that consumption of foods containing flavonoids can lower blood pressure, reduce cardiovascular disease, and lessen the risk of strokes.
More than 15 years ago I, Herbalgram, the journal of the American Botanical Council published an article entitled, "The Health Benefits of Chocolate" that explored the role of chocolate in reducing hypertension (high blood pressure) among different cultures around the world. Here is an excerpt: "The anti hypertensive role of chocolate is a relatively recent finding. In the early 1980s, Norman Hollenberg, a Harvard physician, discovered papers of Dr. B.H. Kean, who worked among the Kuna Indians on the San Blas Islands off the southern end of Central America. Dr. Kean had noted remarkably low rates of hypertension among aging Kuna adults. Dr. Hollenberg, who was involved in hypertension research and its genetic aspects, decided to see whether the Kuna Indians were still experiencing low rates of hypertension. Instead of finding a protective blood pressure gene, Dr. Hollenberg found an environmental effect: the Kuna Indians who left the San Blas Islands and resettled in Panama City had rates of hypertension comparable with other Indians and, more importantly, rising rates with aging. Dietary changes appeared to be responsible for the findings. For example, as Dr. Hollenberg noted, the more traditional Kuna diet included very lightly processed flavonoid-rich cocoa, consumed five times a day, whereas those living in Panama City drank several cups of highly processed cocoa."
Other studies have been conducted on the cardiovascular benefits of chocolate. One study researched the vasodilation effect of chocolate. It concluded, " The results demonstrated that the consumption of dark chocolate "markedly improves coronary vasodilation," which indicates an increase in the bioavailability of nitric oxide and a decrease in platelet reactivity. Furthermore, the improvement in coronary vasomotion and decrease in platelet adhesion after dark chocolate consumption coincided with an increase in serum epicatechin concentrations. These findings are evidence that epicatechin is a probable and likely dominant mediator of improved coronary vasomotion, along with procyanidins. This study was also reviewed by and published in the Herbalgam.
Today there are a great number of published articles on the health benefits of chocolate for other diseaes. Each one piec e of dark chocolate every day for yopur sweet tooth- Just one piece not a whole bar.