Is dark chocolate good for heart?

Most dark chocolate is high in flavonoids, particularly a subtype called flavanols that is associated with a lower risk of heart disease. Some studies suggest chocolate or cocoa consumption is associated with a lower risk of insulin resistance and high blood pressure in adults.

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Every year, Americans spend $22 billion on chocolate, and it's a safe bet that Valentine's Day accounts for a decent percentage of that total. While a heart-shaped box of chocolates may seem like the opposite of healthy, experts say it's less about the occasional small indulgence and more about making good everyday food choices. Most chocolate falls into one of three categories: milk chocolate, dark chocolate or white chocolate. Chocolate's darkness is determined by the proportion of cocoa solids made from cocoa beans, mixed with cocoa butter and sugar. Milk chocolate, the most popular type in America, typically contains about 10 percent cocoa liquor – the paste made from ground, roasted, shelled and fermented cocoa beans that contains both nonfat cocoa solids and cocoa butter – compared with a minimum of 35 percent found in dark chocolate. Shoppers can tell how much cocoa liquor is in a dark chocolate bar by looking for the "percent cacao" figure on the label. Cacao is the raw form of chocolate, while cocoa is the heated version of cacao. White chocolate, however, contains only cocoa butter – no cocoa solids – combined with sugar and other ingredients. (And for many people, it's not really considered a chocolate at all.) A standard bar of dark chocolate with 70 percent to 85 percent cacao contains about 600 calories and 24 grams of sugar, according to the U.S. Department of Agriculture's nutrient database. Milk chocolate contains roughly the same number of calories but twice the sugar. The amount of cocoa solids in dark chocolate is important because it can be an indicator of the amount of dietary flavonoids, which are antioxidants found in fruits, vegetables and certain drinks. Research suggests consuming more dietary flavonoids is linked to a lower risk of coronary heart disease. Most dark chocolate is high in flavonoids, particularly a subtype called flavanols that is associated with a lower risk of heart disease. Some studies suggest chocolate or cocoa consumption is associated with a lower risk of insulin resistance and high blood pressure in adults. "While dark chocolate has more flavanols than other types of chocolate, the data to suggest there is enough to have a health effect is thin at this point," said Alice H. Lichtenstein, the Gershoff professor of nutrition science and policy at Tufts University in Boston. In a 2017 study that closely controlled what people ate, researchers found that eating raw almonds, dark chocolate and cocoa helped lower "bad" LDL cholesterol in people who are overweight or obese. But when investigators took the almonds away, dark chocolate and cocoa alone didn't appear to aid heart health. A potential explanation, researchers said, is that the flavanol dose was about half that used in earlier studies that found a beneficial effect on blood pressure – 274 milligrams of flavanols compared to 586. But that amount of flavanols "is unlikely achievable with daily consumption of commercially available dark chocolate," Lichtenstein said. Researchers at Brigham and Women's Hospital in Boston are currently studying whether a 600-mg daily supplement of cocoa flavanols can reduce the risk of heart disease, stroke and cancer. In the meantime, chocolate can still be part of an overall healthy diet. "If you enjoy chocolate," Lichtenstein said, "the important thing to do is choose the type you enjoy the most and eat it in moderation because you like it, not because you think it is good for you." If you have questions or comments about this story, please email [email protected].

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Does dark chocolate help with brain fog?

Thus, eating chocolate can make your blood circulation better, enhance blood flow and improve your circulatory and cardiovascular systems. Drinking hot cocoa can also contribute to your well-being. It can give your brain a boost and clear the fog.

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Hot Cocoa for Your Brain Fog

Did you know that eating chocolate can improve your heart’s function as well as lower your blood pressure? Dark chocolate, in particular, contains epicatechin—a strong antioxidant that also prevents cholesterol buildup in our blood vessels. Thus, eating chocolate can make your blood circulation better, enhance blood flow and improve your circulatory and cardiovascular systems. Drinking hot cocoa can also contribute to your well-being. It can give your brain a boost and clear the fog. Research shows that a couple of servings promote blood circulation in the brain. This cold-weather beverage also helps reduce the risk of dementia. Our blood vessels act as pathways through which the nutrients in our food and drink traverse. Our muscles organs and brain receive their daily ration of oxygen, vitamin, minerals and other nutrients through these tiny superhighways. But our blood vessels work best if they are relaxed and wide enough for oxygen and nutrients to pass through; otherwise, the intended recipients of these nutrients won’t get their sufficient supply. That’s where the epicatechin content in hot cocoa comes in. This chemical substance relaxes and dilates blood vessels while increasing the blood flow. In one study, researchers found that drinking hot cocoa every day helps improve blood circulation to the brain by 10 percent. In addition, those who included cocoa in their daily diet have lower risk for heart disease, diabetes and cancer. So the next time you want a brain boost, just indulge in this hot chocolate drink and activate those brain cells.

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