Good News for Chocolate Lovers (and Their Hearts!)

Not only is today Valentine’s Day, but as you may know, February is also American Heart Month, which brings awareness to actions that Americans can take to improve their cardiovascular health and lower their risk of heart disease. Many people celebrate today’s holiday and their  love by giving a box of chocolates, but did you know that chocolate’s main ingredient may contribute to your cardiovascular health? 

A Little Background 

Chocolate is made from cocoa beans, which are the dried seed of the cacao tree. The chocolate we commonly eat, like milk chocolate, usually contains cocoa ground into a fine powder mixed with some amount of sugar and a fat source, which might be milk powder or cocoa butter. Different types of chocolate have different amounts of cocoa powder, sugar, and fat. 

Cocoa beans have been used as a food by Amazonian tribes dating back to 1500 BC. The cocoa bean contains polyphenols, minerals (including magnesium, calcium, iron, zinc, copper, manganese), vitamins (including vitamin A, B1, B2, B3, C, E and pantothenic acid), and caffeine. 

Health Benefits of Chocolate

Cocoa also has many health benefits. In fact, chocolate is the third highest daily source of antioxidants in the U.S. diet! Cocoa has been found to contain much higher levels of antioxidants than common sources of antioxidants like  black tea, green tea, or wine. 

In addition, cocoa has been reported to have positive effects on cardiovascular health. The results of human trials suggest that the regular consumption of cocoa products may reduce the risk of cardiovascular disease. Studies have demonstrated that chocolate inhibited hardening of the arteries and lowered cholesterol (Vinson et al, 2006; Baba et al, 2007; Wan et al, 2001).

A laboratory animal study found that cocoa powder high in polyphenols can lower blood pressure with similar effects to the drug captopril (Capoten) (Cienfuegos-Jovellanos et al, 2009). Human studies have also reported a modest reduction in blood pressure levels after consuming high flavanol dark chocolate daily (Faridi et al, 2008; Taubert et al, 2007; Buijsse et al, 2006).  Although more research is necessary, results of consuming chocolate and the reduced risks of heart disease are promising. 

And it’s not just beneficial for your heart! Consuming high flavanol containing chocolate and cocoa can have a positive effect on brain health. Touted as a mood enhancer, chocolate has traditionally been eaten to elevate mood and help with depression. One study found that flavanol-rich cocoa can increase the cerebral blood flow to gray matter, suggesting the potential of cocoa flavanols for treatment of vascular impairment, including dementia and strokes, and thus for maintaining cardiovascular and neurovascular health (Francis et al, 2006; Sorond et al, 2008; Ramiro-Puig et al, 2009). 

Chocolate also may boost the immune system! Laboratory studies have found that cocoa can have anti-inflammatory effects in the body. Additionally, ingesting cocoa may protect against cancer by inhibiting colon and prostate cancer cell growth. 

So, ready to start devouring every chocolate dessert you see? Well, let’s be realistic. Sweetened and processed chocolate, including milk chocolate, has limited effects. If you’re looking for health benefits, you should consume chocolate bars containing at least 70% cocoa, a measurement you can usually listed on the label. 

Or, get creative and start incorporating cocoa powder into a healthy diet. Look for recipes that include cocoa in a morning smoothie, or throw some cocoa in your overnight oats or chia pudding.

Cocoa is your new superfood so let us know how you use it! And Happy Valentine’s Day from Dr. Anna and The Healing Ring! 

Resources: Metabolic Code Enterprises, LLC | www.metaboliccode.com and History.com