The American Chemical Society (ACS) has released a video claiming that chocolate contains hundreds of compounds, many of which a beneficial to health. Other studies have established that chocolate contains several beneficial compounds, one of which is resveratrol, a compound that may not only protect your brain and nervous system, but it may actually prolong your life too.
Dark chocolate is also good at fighting inflammation. Other good inflammation fighters are turmeric and the mediterranean diet, both of which reduce the inflammatory process underlying many chronic and degenerative diseases rife in the developed world.
The Feel Good Factor:
Some people get a nice "feel good" boost after eating chocolate. However, there is actually a chemical reason for this boost. Anandamide, a neurotransmitter produced in the brain that temporarily blocks the feelings of depression and pain. Anandamide is a derivative of the Sanskrit word "bliss", chocolate not only produces this compound but it also produces other chemicals that prolong that blissful feeling produced by the anandamide. However, anandamide does more than just make us feel good, Daniele Piomelli from the University of California, said:
"Anandamide is also synthesized in areas of the brain that are important in memory and higher thought processes and in areas that control movement. That implies that anandamide's function is not just to produce bliss."Anandamide has been compared to the sensation you get from marijuana, but Piomelli says,
"We are talking about something much, much, much, much milder than a high."
Comfort food or something better?
Going beyond the feel good factor of the anandamide in chocolate, another ACS study published in the Journal of Proteome Research, states that chocolate could be the new anti-anxiety drug. The study revealed that one and a half ounces of dark chocolate a day for 2 weeks reduced stress hormone levels. The participants in the study were all classified as "highly stressed", at the end of the two-week study period they were all found to have lower levels of coritsol - the stress hormone also known as "fight or flight" hormone.
However, you must make sure you are eating dark chocolate and as organic as possible. Many chocolate brands are high in sugar and unhealthy saturated fats. A study by the Cleveland Clinic said:
"...Be careful about the type of dark chocolate you choose: chewy caramel-marchmallow-nut-covered dark chocolate is by no means a heart-healthy food option. Be aware that milk chocolate does not have the same healthy effects as unadulterated dark chocolate, because milk often prevents absorption of polyphenols.
"It is also important to remember the word moderation. There's a measured and tested amount of chocolate - 6.7g a day (or one small square of chocolate two or three times a week) - that provides the best health benefits. While it undoubtedly comes as a pleasant surprise that chocolate is actually good for you, eating the right amount is crucial if you want it to be a benefit and not a liability."The Antioxidant Factor:
One of the most important reasons for making chocolate a part of your diet may be the antioxidants it provides. Few foods have such a good potential for antioxidants as dark chocolate. A wide range of accumulating scientific research link its consumption to over 40 important health benefits.
The formation of free radicals - atoms, ions and molecules with unpaired electrons - in your cells can damage your DNA to the point that your risk of developing degenerative diseases such as Alzheimer's, heart disease and cancer are elevated.
The antioxidant polyphenols in chocolate are so important because they have the ability to stop free radical mediated oxidation. This decreases the risk of those and other diseases by directly interfering with one of the major preventable causes of chronic degenerative diseases. As stated in ACS's Journal of Agricultural and Food Chemistry; naturally occurring polyphenols in cocoa actually boost levels of HDL - also known as "good" cholesterol, while reducing the atherogenicity of LDL or "bad" cholesterol by preventing oxidation. The Cleveland Clinic study supported this by noting:
"Antioxidants are believed to help the body's cells resist damage caused by free radicals that are formed by normal bodily processes, such as breathing, and from environmental contaminants, like cigarette smoke. If your body does not have enough antioxidants to combat the amount of oxidation that occurs, it can become damaged by free radicals. For example, an increase in oxidation can cause low-density lipoprotein (LDL), also known as "bad" cholesterol, to form plaque on the artery walls."The Brain Boost and Energy Factor:
We all know that chocolate is a natural stimulant and can provide a boost in both physical and brain energy, primarily from the caffeine and theobromine. One clinical study with 24 healthy female participants showed "synergistic" effects on cognition and mood, which translated into improved blood pressure. Studies have also shown that chocolate can inhibit brain inflammation that causes migraines.
Flavonols are the main flavonoids found in cocoa and chocolate. A pilot study evaluated the link between cerebral blood flow and a dose of flavonol-rich cocoa, this showed a notable increase in the cerebral blood flow to the brain. The results from the study indicated that the flavonols in cocoa have the potential to protect against vascular impairment.
A Johns Hopkins study found that dark chocolate may protect the brain from damage after suffering a stroke by increasing cellular signals. Mice that had ingested epicatechin, a compound found in dark chocolate, suffered significantly less brain damage after suffering an induced stroke than mice that had not been given epicatechin. Therefore epicatechin may actually protect the brain.
The Heart Factor:
A 7-study meta-analysis set out to find a link between chocolate consumption and certain cardiometabolic disorders such as coronary heart disease, stroke, diabetes and metabolic syndrome and all the related problems to these diseases such as hypertension, elevated fasting glucose and triglycerides, high cholesterol and abdominal obesity. However, what they discovered was that chocolate consumption, especially the raw unprocessed varieties, did not have negative effects and actually reduced the risk of such medical disorders.
If you love chocolate please be careful which chocolate you buy. It must be dark chocolate with nothing more added, no nuts, caramel, milk, etc.. Also be wary of the brand you buy. Lots of brands like Nestlé use GMO products. It's better to buy from an organic store that can certify their chocolate is 100% organic.
Social Nutrition:
You can make an appointment to improve your health with Social Nutrition either in person (Madrid) or online (Skype). Just send an email to lucycarr@socialnutrition.com
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