Graph designed from information gathered at Natural News: Examining
the Properties of Chocolate and Cacao for Health. Source: Source: US
department of Agriculture/Journal of American Chemical Society and
Brunswick Laboratories MA, USA
Antioxidant rating (ORAC), per 100g
This study in the Journal of Cerebral Blood Flow and Metabolism
indicates that the flavanols found in cacao may be helpful in preventing
additional neural damage in the case of a stroke. This could indicate a
protective function for the flavanols found in cacao, as cocoa was
specifically used as part of the trial.
Additional details on the neuro-benefits of cocoa and more layman’s
terms about the latest research from the Journal of Cerebral Blood Flow
& Metabolism.
This study in the American Journal of Clinical Nutrition shows that
heart health is increased by consumption of cacao. Blood pressure is
reduced, and endothelial function improved in overweight adults.
“Chocolate contains more magnesium than any other food. Magnesium is
the number one mineral deficiency in the west. It is the most powerful
stress relieving mineral. It also relaxes the muscles and builds strong
bones and teeth.” What more do you need?
Chocolate again scores well in a literature review for protective
effects against heart disease. From the article published in Nutrition
& Metabolism (Jan 3, 2006,) “The body of short-term randomized
feeding trials suggests cocoa and chocolate may exert beneficial effects
on cardiovascular risk via effects on lowering blood pressure,
anti-inflammation, anti-platelet function, higher HDL, decreased LDL
oxidation” and “Meanwhile, the large body of prospective studies of
flavonoids suggests the flavonoid content of chocolate may reduce risk
of cardiovascular mortality. Our updated meta-analysis indicates that
intake of flavonoids may lower risk of CHD mortality”.
Another study, from the Archives of Internal Medicine February 2006.
Chocolate has been shown to have excellent antioxidant levels. ORAC
(Oxygen Radical Absorbance Capacity) values of dark chocolate (13,120
per 100 grams) exceed those of prunes (5, 700); blueberries (2,400),
strawberries (1,540) and spinach (1,260). Adding milk to chocolate does
not help, in fact, it seems to block the activity of the phytochemicals
responsible for the powerful antioxidant capacity of cacao. The August
28, 2003 issue of the journal Nature has a great article discussing the
power of dark chocolate, of which, cacao is the key ingredient.
Researchers from the University of Cambridge in England have finally
published solid evidence to demonstrate the consumption of chocolate is
associated with improved heart and vascular health. Writing in the
prestigious BMJ (British Medical Journal), Dr. Oscar Franco and his team
determined several factors including diet, exercise, body weight
control and lifestyle changes could help reduce the risk of heart
disease, a condition expected to claim the lives of nearly 24 million
people worldwide by the year 2030. The study authors found that the
antioxidant and anti-inflammatory properties of cocoa from chocolate
consumption could reduce heart disease risk by one-third and could also
reduce the risk of sudden death from a heart attack and stroke
incidence.
Cacao, ‘the food of the gods’ has received considerable attention
lately as it has been found to contain one of the highest levels of
antioxidants on the planet, exceeding red wine, green tea, and other
exotic fruits and vegetables. Recently published in the peer-reviewed
Journal of Agricultural Food Chemistry (December 3, 2003) is an article
titled “Cocoa has more phenolic phytochemicals and a higher antioxidant
capacity than teas and red wine”.
Cacao is showing benefits for reduction in blood pressure and greater
insulin sensitivity in healthy persons. In an article titled
“Short-term administration of dark chocolate is followed by a
significant increase in insulin sensitivity and a decrease in blood
pressure in healthy persons” published in the American Journal of
Clinical Nutrition, March 2005, insulin sensitivity was improved almost
12% in 15 test subjects given dark chocolate and systolic blood pressure
dropped almost 6% among the same group.
More testing shows that the antioxidant effects of cacao are helpful
in arteriosclerosis. Testing with laboratory rabbits showed, “The
antioxidative effect of Cacao Liquor Polyphenols was superior to those
of the well-known antioxidative substances, vitamin C, vitamin E and
probucol.” Arteriosclerosis, April 2005.
Cacao may help lower the oxidative stress of strenuous activities –
thus helping athletes to recover. Recent research “conclude[s] that
dietary flavanols, using cocoa drink as example, can lower the plasma
level of F(2)-isoprostanes, indicators of in vivo lipid peroxidation.”
Free Radical Biological Medicine, August 2004.
Free radical decreases have been noticed in subjects eating
chocolate. In one trial there was a 16% drop in the amount of expelled
free-radicals, indicating a higher antioxidant level in the subjects
taking chocolate. Found in Nutr. Cancer, Vol 47, Iss 2, 2003.
The procyanidin found in Cacao have also been shown to inhibit
cataract formation in diabetic lab rats. Experimental Biological
Medicine, January, 2004.
All regular readers of NaturalNews know that researchers have
discovered chocolate (especially the organic, not junked up with
additives and sugar type) contains phytochemicals which appear to
promote good health. But no one has had much of a clue about the
specifics of some of those benefits on the cardiovascular system — until
now. Scientists at the European Society of Cardiology Congress
currently underway in Paris just announced that chocolate provides huge
protection from heart disease as well as stroke.
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