Dark Chocolate

Dark Chocolate Good for the Heart

In a new study, dark chocolate was shown to have positive effects on the heart, while white chocolate had no effect. Scientists found that eating a little dark chocolate every day for two weeks can significantly reduce the risk of high blood pressure and diabetes, which are both risk factors for strokes and heart attacks.

Although earlier studies have noted similar beneficial effects of dark chocolate, this is believed to be one of the first studies to show preventive effects in such a short amount of time.

Eleven men and eight women who had high blood pressure and early signs of type 2 diabetes were included in the study. Half of the subjects received a total of 100 grams of dark chocolate for 15 days, for an average of just over six grams a day. The remaining subjects received the same amount of white chocolate. After the first phase of the study, the two groups switched to the other type of chocolate.

The results, published in the Journal of Nutrition, showed that blood pressure significantly decreased after subjects ate dark chocolate, but white chocolate had not effect. Average blood pressure levels decreased from 142/90mmHg to 137/87mmHg. Dark chocolate also improved insulin resistance.

Dark chocolate has less fat than white chocolate. Also unlike white chocolate, dark chocolate contains a natural ingredient called flavonols. Studies have shown that some plant-based foods that contain flavonols, such as grapes, red wine and cocoa, may help protect against heart disease. Other studies have found that dark chocolate may help prevent blood vessel damage in patients with diabetes. It has been suggested that cocoa flavonols may work by increasing the amount of nitric oxide, which helps relax blood vessel walls, allowing for better blood circulation.

For more information about flavonols, please visit Natural Standard's Foods, Herbs & Supplements database.

References

1.Grassi D, Desideri G, Necozione S, et al. Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate. J Nutr. 2008 Sep;138(9):1671-6. View Abstract

2.Natural Standard Research Collaboration: The Authority on Integrative Medicine. http://www.naturalstandard.com/. Copyright © 2008.

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