The Goodness of Chocolate

Q: I’ve heard that chocolates contain antioxidants. What exactly are antioxidants, and how can they benefit me?

A: Antioxidants are substances that can help prevent damage to your body from free radicals (when our cells use oxygen, they naturally produce free radicals, which can then increase our risk for serious diseases such as cancer.) Antioxidants act as free radical scavengers, helping to repair the damage done by free radicals. Chocolate contains phenols, which are the same type of antioxidants found in red wine and green tea. But a cup of hot cocoa contains twice the antioxidants of red wine, and up to three times those in green tea. Dark chocolate has more phenols than milk chocolate, so dark chocolate (instead of milk or white chocolate) is the healthier choice.

Q: Can chocolate benefit my heart, too?

A: Definitely. A recent study conducted at Penn State University found that people who ate a diet rich in cocoa powder and dark chocolate had lower oxidation levels of LDL "bad" cholesterol and higher levels of HDL "good" cholesterol. And according to a German study published in the Journal of the American Medical Association, a bite of dark chocolate a day may help regulate high blood pressure. The study's authors believe that the cocoa increases levels of nitric oxide, a compound that helps to relax and open the blood vessels.

Q: Any other good news about chocolate?

A: Yes. According to the National Alzheimer's Association, consuming dark chocolate can help reduce your chances of developing dementia later in life. In fact, a chapter of the organization recently included dark chocolate in all the gift baskets it gave to attendees at the Maintain Your Brain program.