Research shows that even moderate cocoa consumption may benefit heart, brain, and skin health.
Chocolate has been revered for centuries, with the Mayan and Aztec civilizations considering cocoa beans a gift from the gods. Cocoa, and the end-product chocolate, are rich sources of polyphenolic compounds, with cocoa containing the highest flavanol content of all foods.(1) These compounds include catechin and epicatechin. In addition, cocoa contains the flavonols quercetin and isoquercetin.(2)
Research suggests that cocoa compounds can contribute to cardiovascular, cognitive, and skin health through multiple mechanisms. For one thing, these cocoa compounds have the ability to cross the blood-brain barrier and support neural transmission and synapse growth. They also support cardiovascular health by enhancing mitochondrial function and antioxidant benefits, improving endothelial function, exerting anti-inflammatory effects, and supporting vasodilation of blood vessels.(3) In addition, they confer anti-inflammatory and antioxidant effects in skin, thereby promoting skin health.(4)
Several recent studies summarized here confirm the health-protective role of cocoa and chocolate consumption. Some studies also point to the fact that these benefits might best be achieved through moderate, but not excessive, intake.
References:
1. Blumberg JB et al., “The science of cocoa flavanols: bioavailability, emerging evidence, and proposed mechanisms,” Advances in Nutrition, vol. 5, no. 5 (September 2014): 547-549
2. Andres-Lacueva C et al., “Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process,” Journal of Agricultural and Food Chemistry, vol. 56, no. 9 (May 2008): 3111-3117
3. Jumar A et al., “Cocoa flavanol cardiovascular effects beyond blood pressure reduction,” Journal of Clinical Hypertension, vol. 18, no. 4 (April 2016): 352-358
4. Yoon HS et al., “Cocoa flavanol supplementation influences skin conditions of photo-aged women: a 24-week double-blind, randomized, controlled trial,” The Journal of Nutrition, vol. 146, no. 1 (January 2016): 46-50
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