Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. Dark chocolate, with its high cocoa content, is a rich source of the Flavonoids Epicatechin and Gallic acid – both possess cardio protective properties. Cocoa possesses a significant antioxidant (flavonoids) action, protecting against LDL oxidation, more than other Polyphenol antioxidant-rich foods and beverages.
The below are just a few reasons why you should enjoy this wonderful, almost gilt free indulgence:
• Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
o Two-thirds of the fat in dark chocolate comes in the forms of a saturated fat called Stearic acid and a monounsaturated fat called Oleic acid. However, unlike other saturated fats, Stearic acid does not raise levels of LDL cholesterol in the bloodstream.
• Reduces blood clot: The antioxidants flavonoids (found in cocao beans) can also reduce the blood's ability to clot and thus reduces the risk of stroke and heart attacks.
• Anticancer: Evidence from laboratory studies suggest that cocoa Flavonoids may possess anti-carcinogenic mechanisms. However, very little evidence exists to suggest whether consuming Flavonoid-rich dark chocolate may increase or decrease the risk of cancer.
• Anti-ageing: High concentration of antioxidants – Flavonoids (nearly 8 times the number found in strawberries) – protect the body from ageing. Anti-oxidants enable to eliminate free radicals, which contributes to wrinkles, sagging skin, loss of muscle tone, age spots and the various age-related diseases.
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