The sweet truth about chocolate

POLOKWANE – Indulge in a chocolate treat as we celebrate World Chocolate Day.

This date (July 7) marks the introduction of chocolate to Europe in 1550, significantly contributing to its worldwide popularity.

Despite its popularity worldwide, chocolate receives a lot of bad press because of its high fat and sugar content.

Kulani Mtileni, the senior dietitian at Dietitians24, explained to Review that this notoriety can be linked to chocolate’s association with acne, obesity, high blood pressure, coronary artery disease, and diabetes.

“However, according to a review by ”Trusted Source” of chocolate’s health effects published in the Netherlands Journal of Medicine, it’s not all bad news. The authors point to the discovery that cocoa, the key ingredient in chocolate, contains biologically active phenolic compounds. This has changed people’s views on chocolate, and it has stimulated research into how it might impact ageing and conditions such as oxidative stress, blood pressure regulation, and atherosclerosis,” he explained.

Mtileni indicated that chocolate’s antioxidant potential may have a range of health benefits.

The higher the cocoa content, as in dark chocolate, the more benefits there are.

Dark chocolate may also contain less fat and sugar, but it is important to check the label.

“Dark chocolate contains powerful antioxidants. Among the most beneficial is a flavonol called epicatechin. Flavonols are compounds found in plants that fight inflammation and protect against cell damage caused by free radicals,” he said.

Six benefits of dark chocolate:

1. The antioxidants in dark chocolate have been shown to lower blood pressure, reduce the risk of clotting and increase blood circulation to the heart, thus lowering the risks of stroke, coronary heart disease and death from heart disease.

2. The flavonoids in chocolate prevent the immune system from going into overdrive and reduce oxidative stress, which is an imbalance caused by cells fighting against free radicals and a common cause of many diseases.

3. Dark chocolate contains flavonoids that positively impact brain function, including better reaction time, visual-spatial awareness, and stronger memory. Though research is ongoing, one reason for this may be that flavonols increase blood flow to the brain.

4. Epicatechin, an anti-oxidant found in cocoa, protects cells, makes them stronger, and supports the processes that help the body use insulin better, which might prevent or combat diabetes.

5. The epicatechin in dark chocolate increases the production of nitric oxide in the blood, which supports circulation and reduces the amount of oxygen an athlete uses during moderately intense exercise. This allows the athlete to maintain workout intensity for longer.

6. People who eat dark chocolate reported that they felt less stressed. Researchers found that dark chocolate reduces levels of the stress hormone cortisol.