Dark Chocolate Antioxidants
Published April 30th, 2007
Laboratory studies demonstrate powerful antioxidant effects from a group of cocoa bean compounds called flavonoids. The flavonoid “family” also includes such health-protective compounds as the resveratrol in grape juice and EGCG in green tea. When people consume chocolate and cocoa, the amount of antioxidants in their blood increases.
Studies also show that oxidation of LDL cholesterol, a process that converts cholesterol to a form more damaging to blood vessels, is slowed. Other studies suggest that chocolate’s antioxidant action could protect our DNA from damage that can develop into cancer. Chocolate’s flavonoids provide additional heart health benefits by improving function and flow through blood vessels.
Yet the flavonoid content of chocolate is highly variable. Dark chocolate, which can be bittersweet and semi-sweet, is usually 50 to 85 percent cocoa (which includes cocoa bean solids plus cocoa butter), is high in flavonoids and has an intense flavor. Dark chocolate is less sweet than other types of chocolate because as cocoa content goes up, sugar content drops. Milk chocolate can range from 7 to 50 percent cocoa. White chocolate contains no cocoa bean solids (and therefore is not a source of flavonoids), but does contain cocoa butter.
Research suggests health benefits from drinking cocoa, too. One study comparing total antioxidant activity from single servings of cocoa, green tea, black tea and red wine, reported cocoa markedly higher than the rest. However, most widely available cocoa mixes contain treated cocoa (called Dutch cocoa) that produces a richer taste but contains much fewer antioxidants. Gourmet cocoa mixes are available made with natural (untreated) cocoa.
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