Is Chocolate Good For You?

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The heart protective effects of cocoa are probably the most documented. Dozens of studies confirm its ability to protect by counteracting free radical oxidation and blood vessel inflammation, improving blood platelet function, decreasing blood clotting, increasing HDL ("good") cholesterol, reducing LDL ("bad") cholesterol levels, increasing prostacyclin activity (which helps blood vessels to relax), and reducing blood pressure.

A 2007 study published in the Archives of Internal Medicine analyzed the effect of tea and cocoa on blood pressure. Researchers found that the consumption of foods rich in cocoa may reduce blood pressure, while tea appeared to have no effect. In fact, the benefits of cocoa on blood pressure were similar to those of standard pharmaceutical prescriptions, including beta blockers. The lowered risk for cardiovascular disease could not be explained simply by lowered blood pressure, and researchers attributed the reduced risk to a myriad of cocoa’s benefits, including improvements in the function of blood vessels, lower blood glucose levels, lower platelet
function, improved cholesterol levels, decreased oxidation of blood lipids, and reduced activity of the inflammatory components such as cytokines.

These findings are supported by findings from numerous other studies. In fact, a team of scientists from the Harvard School of Public Health reviewed close to 140 studies completed on the relationship of chocolate and cocoa to cardiovascular health. The research team concluded that chocolate is a major source of flavonoids (epicatechins, catechins, and procyanidins), and found that the principal fat in chocolate -- stearic acid -- did not have adverse effects on blood vessels, cholesterol levels or overall cardiovascular health because it is metabolized differently than other saturated fats.

The authors concluded that regular consumption of chocolate should decrease the risk of cardiovascular-related conditions, and recommended long-term studies to confirm this.