The reason chocolate gets the ‘thumbs up’ from researchers is because it contains large quantities of antioxidants - chemicals that help to neutralise some of the harmful chemical reactions occurring as part of our metabolism and during exposure to pollutants. In essence, antioxidants stop us going rusty inside. Scientists have found that just 40g of chocolate contains more than 300mg of polyphenols - the same type of antioxidants that give red wine its heart-protecting reputation. And if you like your chocolate dark, you will obtain twice as many polyphenols, similar amounts, in fact, as are found in a cup of green tea. What’s more, the polyphenols present in chocolate are of the super-protective variety known as procyanidin flavonoids. While some of these flavonoids contain just one unit and are classed as monomers, the most protective are those containing two, three or more units, known as oligomers. Yes, you’ve guessed it, chocolate is especially rich in the larger oligomers that can prevent harmful LDL-cholesterol from becoming oxidised and taken up into artery walls.
Research recently published in the British Medical Journal suggested that a daily meal of seven ingredients, which included 100g dark chocolate (along with fish, fruit, vegetables, almonds, garlic and 150ml wine) could cut the risk of coronary heart disease by a massive 76%. The scientists predicted this could increase average life expectancy by six and a half years for men and five years for women. Surprisingly, olive oil was not included, as the researchers felt there was not enough solid evidence to support it as a single ingredient rather than as part of the Mediterranean diet. In contrast, they found clear evidence that eating 100g dark chocolate per day could reduce blood pressure by an average of 5.1/1.8mmHg, which is enough to reduce the risk of a heart attack or stroke by 21%.
The feel-good factor
Eating chocolate makes you feel good. It increases brain levels of several chemicals, including mood-altering PEA (phenylethylamine, related to amphetamine), which produces a mild, confidence-instilling buzz. Chocolate also contains tryptophan - a chemical converted to serotonin in the brain to lift mood and increase euphoria - and theobromine, a stimulant that peps you up. Chocolate is also virtually unique in that it melts in the mouth at body temperature, producing a silky, luscious sensation that adds to its appeal and, according to psychologists, is one of the main reasons why chocolate proves so addictive.
Contains small amounts of caffeine
The amount of caffeine contained in chocolate is around 10 times less than that in the average serving of coffee, tea or cola drinks. In fact, low intakes of caffeine can be beneficial, as they improve fat metabolism, exercise endurance, increase alertness and decrease the perception of effort and fatigue.