Health Benefits of Chocolates: Positive Effects of Chocolates

Chocolate has its own positive effects. It contains flavonoids, that helps to raise good HDL cholesterol and thereby lowers bad cholesterol, prevents inflammation in the arteries and reduces high B.P. It can fight free radicals and helps to soothe and relax the jangled nerves. Dark chocolates contain more antioxidants than lighter milk chocolate. Heating chocolates releases more antioxidants, so hot chocolate and mocha cappuccino can be savored.

Chocolate and its Positive Effects

Dark or bittersweet chocolate is good for the heart and prevents formation of blood clots.

For chocolate lovers, eating small amounts of dark chocolate several times a week will not hinder the diet program. Actually chocolate satisfies ones sweet tooth, prevents overeating and thereby aids weight loss. But remember that the cardio-protective effects of dark chocolate are reduced if it is consumed with milk or milk chocolate.

Ancient Greek mythology calls it ‘theobroma’ or food for gods. Humans, however, seem to share a love-hate relationship with it health wise. Doctors warn you about mounting calories and dentists about widening cavities. However, recent studies show that your love for chocolate can actually prove beneficial as long as it is not indulgent.

Benefits of chocolates

Various studies prove the benefits of chocolates on physical and mental health. The effects of chocolate can range from your heart to brain and even your skin. With plenty of options to choose from, such as chocolate squares, bars, shakes and smoothies, chocolate supplements and chocolate spa treatments, the positive effects of chocolate can fit any budget. Here are a few effects of chocolate that you can look forward to -

• Antioxidants in chocolates can slow down the aging process caused by free radicals.
• Dark chocolate benefits derived from its special antioxidants called flavonoids can help fight cardiovascular diseases. Flavonoids can also regulate blood pressure decreasing the risk of a stroke.
• The antioxidant effects of chocolate may also reduce low-density lipoprotein or ‘bad cholesterol’. Flavonoids are also present in green tea, red wine and certain fruits and vegetables.
• Have you ever noticed the soothing effect of chocolate at the end of a chaotic day? Chocolates may contain a substance called anandamides, which trigger the production of endorphin in the brain leading to the pleasure sensation. It could also relieve people suffering from chronic fatigue syndrome.
• The theobromine in chocolates acts as a stimulant. This is what causes the ‘high’ effect of chocolate. You will notice a sense of alertness. This is similar to the effect caffeine produces when you consume tea, coffee and other caffeinated beverages. Some experts advocate moderation since excessive consumption of theobromine can lead to migraines or headaches.
• The serotonin in chocolates acts as an anti depressant. Studies also show that chocolate could act as a natural analgesic or painkiller.
• So, what about the fat effects of chocolate? Not all the fats found in chocolates are bad. Chocolates and olive oil contain oleic acid, a healthy mono saturated fat that is actually good for your heart. While the palmitic acid in chocolates raises your bad cholesterol, it may be neutralized by another fat called stearic acid, which neutralizes cholesterol.

To get the benefits of chocolates, you do not have to consume a whole bar. Remember that despite the benefits of chocolate, it is a high calorie and high fat food. Just one square a day or about 30 calories is enough to provide health benefits.

While milk chocolates contain 15 to 25 percent cocoa, look for dark chocolate with increased benefits since it contains a higher density of up to 80 percent cocoa and fewer fats from sugar, milk and milk solids. Despite proven dark chocolate benefits, processing could destroy the flavonoids.

However, most dark chocolates should still contain some of the benefits and excuses you need to grab a little piece of chocolate.

Submitted on January 16, 2014