 to the heart as well as the brain.
Dark chocolates flavanols can also help make blood platelets less sticky and able to clot, which reduces the risk of blood clots and stroke. The flavonoids present in cocoa are effective at helping to decrease blood clotting (platelet activity and accumulation), therefore preventing the formation of blockages within blood vessels.
Another study published in 2015 followed the health of over 20,000 people for 11 years. This study concluded that “cumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular events” and that “there does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk.”
A pilot study on 48 healthy men and women revealed that consumption of cocoa has an impact on mood.
After review of several studies, it was shown that there's an undeniable effect of chocolate on enhancing mood. Not only does cocoa or dark chocolate have an impact on improving mood, but it also has the capacity to relieve mental fatigue.
Potential Prevention of Cancer
Ornithine decarboxylase (ODC) is an enzyme present in normal cells that can lead to cancer, if in excess. Cocoa flavanols and procyanidins reduce ODC activity, therefore reducing the risk of developing tumors, and can also kill colon cancer cells.
A pilot study revealed that cocoa also inhibits the growth and reproduction of prostate cancer cells, but not the growth of normal cells.
It's been shown that there can be a reduction in overall cancer risk through the antioxidant and anti-inflammatory properties of cocoa.
Cocoa Improves Diabetes and Insulin Resistance
Studies have shown that consumption of polyphenols can help improve diabetes. Cocoa polyphenols, especially from dark chocolate, improve glucose breakdown, reduce blood pressure, and improve insulin resistance.
Adding cocoa-based products to the diet has shown significant effects on insulin resistance and hypermetabolism of glucose. A study on 10 diabetic patients showed that consumption of cocoa counteracts blood vessel dysfunction caused by diabetes and improves endothelial function.
Helps Improve Cholesterol Profile
The cocoa butter found in dark chocolate contains equal amounts of oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. While stearic and palmitic acids are forms of saturated fat, research shows that stearic acid appears to have a neutral effect on cholesterol. Yes, the palmitic acid in dark chocolate can increase cholesterol levels, but it makes up such a small portion of the fat in dark chocolate as to have little or no negative effect.
A 2009 study published in Southern Medical Journal looked at the effects of dark chocolate on 28 healthy subjects. The researchers found that just one week of dark chocolate consumption improved lipid profiles and decreased platelet reactivity for both men and women while reducing inflammation in women.
Check out these tidbits:
- Dark chocolate’s cocoa polyphenols may be involved in cholesterol control.
- Three-week consumption of polyphenol-rich dark chocolate increased HDL (good) cholesterol.
- 15-day consumption of polyphenol-rich dark chocolate resulted in total and LDL (“bad”) cholesterol decreases of 6.5 percent and 7.5 percent, respectively.
- Seven-day consumption of regular dark chocolate resulted in a 6 percent decrease of LDL cholesterol and a 9 percent increase of HDL cholesterol.
Cocoa has long been used as a remedy for skin conditions such as burns and cuts. While there is not a lot of evidence for the topical use of cocoa products, a review of several studies showed that it promoted the regeneration of skin cells in pigs.
Oddly enough, pharmaceutical companies too have been on to the healing powers of cocoa for quite some time, incorporating cocoa extracts for its wound-healing and therapeutic properties in the manufacture of medicinal products.
Scientists consider cocoa extract as an active agent helping to prevent the growth of infectious bacteri