Several studies have revealed the various health benefits that eating chocolate provides, including the increase of brain activity in old age and reduction of stress. Other benefits of eating chocolate include the following :
It’s a heart-friendly treat
People who ate the most chocolate were 37 percent less likely to suffer cardiovascular disease than those who ate the least, a review of medical studies found.Swedish adults who ate chocolate three or four times a week are 13 percent less likely to have a heart attack than those who never ate it, a study showed.
It may be because cocoa seems to lower bad cholesterol and boost good cholesterol.
It’s also packed with flavonoids which fight hardening of the arteries, cutting heart attack and stroke risk.
It lowers blood pressure
Cocoa may lower blood pressure – high levels of which increase heart disease and stroke risk.
Those who eat most are 29 per cent less likely to have a stroke than those who ate the least, one review of studies.
Those flavonoids may also help dilate blood vessels so it flows more freely, lowering blood pressure.
It makes us happier
We don’t know why but chocolate may improve mood, studies suggest. It could boost blood sugar, easing fed-up feelings.
Or carbs in chocolate may help produce serotonin – a chemical in the brain that gives us a natural high.
Other studies suggest compounds in chocolate may activate the brain’s euphoria receptors. It also has caffeine and theobromine – stimulants that make us more alert.
Or maybe it just tastes so good!
It reduces stress
Eating 40g of dark or milk chocolate daily for two weeks cut stress in women, one small study found.
It improves memory
Studies show cocoa may help boost memory, attention span, problem-solving and could even help protect against dementia.
One study of over 65s linked higher chocolate intake to 40 percent lower risk of cognitive decline.
It’s probably those flavonoids again – mainly epicatechin – helping blood flow to the brain and keeping nerve cells healthy.
It boosts nutrients
All types – plain, milk and white – provide potassium which helps control blood pressure.
Milk and white have bone-strengthening calcium and phosphorus, plus riboflavin – a B vitamin that releases energy from food.
Milk and plain have fatigue-busting magnesium, and antioxidants manganese and copper. Plain has iron, which combats anaemia.
