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Chocolate does your body good (AP/M. Dunham)
German researchers have found that chocolate helps your body produce healthier skin and fight off the effects of sun damage. When you eat chocolate, your skin has better blood flow and the sun's rays are not as destructive. The scientists explain that, “(Our) study demonstrates that the regular consumption of a beverage rich in flavanols (from chocolate) can confer substantial photoprotection as well as help maintain skin health by improving skin structure and function."
This research supports other evidence that that chocolate is a healing food. It can also lower your blood pressure and help your brain. Its powers lie in natural chemicals called flavonols which increase blood flow and help blood vessels dilate. One study found that a mere 7 ounces of dark chocolate daily can lower inflammation linked to heart disease. As Shara Aaron and Monica Bearden point out in their book Chocolate, a Healthy Passion (Prometheus Books), 30 calories worth of dark chocolate every day can significantly lower your blood pressure
Other studies in Germany have found that chocolate’s flavanols are good for the health of your arteries. Notes researcher Malte Kelm, MD, of Heinrich-Heine-University in Duesseldorf, Germany, "… we believe that one exciting outcome of (our study) is the demonstration that flavanol-rich cocoa can significantly improve an important marker of cardiovascular health in a population with an established cardiovascular risk factor. This raises the possibility that a potential new agent for the prevention and/or treatment of cardiovascular disease may emerge from additional research.”
And why does eating chocolate feel so good? Research at the University of Michigan shows that chocolate helps the brain produce opioids, natural, feel-good chemicals that boost your mood and provide an enviable euphoria.
The key to getting the most out of your chocolate is to indulge in dark chocolate with high percentages of cocoa that is not highly sweetened. Stay away from milk chocolates that may contain less chocolate and more additives.
Sources: Journal of Nutrition (Vol 136, pp 1565-1569), JAMA. 2007 Jul 4;298 (1):49-60
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