Cocoa, the main ingredient in chocolate, is a rich source of antioxidants called flavonoids. These compounds have been shown to have a number of health benefits, including:
Lowering blood pressure: Studies have shown that consuming cocoa can improve blood vessel function and lower blood pressure in people with hypertension.
Improving cholesterol levels: The flavonoids in cocoa have been shown to decrease LDL (“bad”) cholesterol levels and increase HDL (“good”) cholesterol levels.
Reducing the risk of heart disease: The flavonoids in cocoa may help to reduce the risk of heart disease by improving blood flow, decreasing inflammation, and preventing blood clots.
Improving brain function: The flavonoids in cocoa can improve blood flow to the brain, which may help to enhance cognitive function and improve mood.
Preventing skin damage: The flavonoids in cocoa may protect the skin from damage caused by UV radiation and improve skin health.
It is worth noting that most of these health benefits are found in cocoa (and dark chocolate) that has high percentage of cocoa solids and low added sugar, saturated fats and milk. Milk chocolate and chocolate confectionary often contain high levels of sugar, saturated fats and milk, these can have negative effect on health if consumed in large amounts.
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