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Bioactive compounds in dark chocolate boost health

Dark chocolate – or chocolate with a high cocoa content – contains valuable bioactive compounds, including polyphenols, flavonoids, catechins and anthocyanins. These are secondary plant metabolites that act as antioxidants in the body, protecting cells against damage. They can counteract inflammation in the body and strengthen the immune system.

Protection for the heart and blood vessels

They say the way to the heart is through the stomach – and when it comes to dark chocolate, that’s kind of true. In fact, researchers have found that eating dark chocolate regularly can reduce the risk of cardiovascular disease. Studies also show that it can improve cholesterol levels and keep blood vessels supple. This is mainly down to the flavonoids contained in chocolate. A meta-study conducted in 2012, for example, showed that eating flavanol-rich dark chocolate daily lowered blood pressure in people with hypertension.

Brain food

Succumbing to dark chocolate’s bittersweet temptation will make your brain happy too. The flavonoids in dark chocolate can improve blood flow to the brain and protect against age-related cognitive decline. They could even reduce the risk of Alzheimer’s and Parkinson’s disease. A 2014 study showed that eating dark chocolate can improve brain function, especially in older people with mild cognitive impairment.

Choose your chocolate wisely

However, there’s a catch to all of this. When cocoa’s industrially processed, many of its valuable properties are lost. It can lose up to 90 per cent of its polyphenol content, and some flavonoids are also destroyed. So, to take full advantage of cocoa’s health benefits, go for natural dark chocolate with a high cocoa content. Some studies reveal that raw chocolate that hasn’t been heated above 42 degrees Celsius contains more flavonoids and antioxidants than conventional dark chocolate.