8 Great Benefits of Dark Chocolate

A study conducted in 2006 confirmed that regular consumption of cocoa helps prevent cardiovascular diseases. 470 participants consumed a different amount of cocoa per day. Scientists have found that cocoa effectively reduces the risk of heart disease.

Another study has found that almost all components of cocoa such as theobromine, numerous polyphenols, and antioxidants have a positive effect on the heart and blood vessels.

One study revealed that chocolate reduces the risk of stroke. For decades, scientists have monitored the health of people who regularly consume chocolate, including dark chocolate, and those who don’t consume it. In total, researchers compared the performance of more than 20,000 people and found that those who consume chocolate are less exposed to the risk of stroke.

Chocolate improves the function of blood vessels and increases insulin resistance. The substances contained in dark chocolate are essential for arterial homeostasis, and the risk of diabetes is usually determined by insulin resistance. That means dark low-sugar chocolate can protect you from diabetes.

People with depression need special care. In addition to visiting primary care physicians, they should eat certain foods that help relieve depression. Dark chocolate is one of these foods since it contains some substances that positively affect the mood:

• Theobromine energizes and helps lower blood pressure. However, a surge of energy can be followed by fatigue, therefore some call chocolate a dangerous addictive food.
• Anandamide is similar to tetrahydrocannabinol contained in cannabis but acts softer. It improves the mood and invigorates without causing addiction and without harming the heart and blood vessels, unlike other stimulants.
• Phenylethylamine turns into serotonin when it enters the body, which is one of the most important mood-regulating chemicals.

Scientists at Harvard University analyzed 24 studies of chocolate properties and concluded that dark chocolate (with a cocoa content of 50–70%) lowers blood pressure. It’s especially important for those who suffer from hypertension.

Half a cup of cocoa contains:

• Vitamin B2. This vitamin helps convert food into energy and improves iron absorption. It also improves skin and hair condition and has a positive effect on vision and cognitive function.
• Vitamin B3. It’s beneficial for skin, nails, and red blood cells. It’s also involved in metabolism and improves the absorption of essential nutrients.
• Calcium. It’s necessary for proper muscle function and helps regulate blood pressure and the production of hormones. It’s especially important for bone and tooth health.
• Iron. It participates in the formation of hemoglobin and oxygen transfer. Iron is also involved in the production of amino acids.
• Magnesium. It regulates blood pressure and strengthens bones and teeth.
• Phosphorus. It’s essential for bone health and plays a big role in the metabolic processes.
• Zinc. It improves vitamin A absorption and is essential for the immune system.
• Copper. It plays an important role in the formation of red blood cells and is important for the nervous system function.
• Manganese. It’s responsible for bone tissue development. But too much manganese can cause mental problems.
• Omega-6 fatty acids. They are necessary for brain function and help to remove cholesterol from the body.

Frequent dark chocolate intake improves abstract thinking and random access memory. British psychologists from Northumbria University conducted a study and found that flavanols contained in dark chocolate can improve mental acuity when taken in the proper amounts. The findings also showed that participants were inclined to feel less tired and less mentally drained from mathematical tasks after drinking a cup of cocoa.

Pregnant women always have a high risk of preeclampsia. This is a condition in which the blood supply to the fetus is complicated or completely stops. This is due to increased blood pressure that is common during pregnancy. Scientists have found that regular consumption of dark chocolate can reduce the risk of preeclampsia since it lowers blood pressure.