The Rich Benefits of Eating Chocolate

Science now shows that chocolate may be good for you. Five chemical compounds contained in raw, unadulterated chocolate are highlighted to show exactly what they are and how they work. First, antioxidant polyphenols that neutralize free radicals provide some of the most compelling aspects of eating chocolate because they can reduce processes associated with the development of diseases like Alzheimer’s, heart disease and cancer. Second, chocolate contains anandamide, named after the Sanscrit word for “bliss,” which is a neurotransmitter in the brain that temporarily blocks feelings of pain and anxiety. The caffeine and theobromine in chocolate have been shown to produce higher levels of physical energy and mental alertness while, counter-intuitively, lowering blood pressure in women. Chocolate’s heart-friendly properties may be due to the presence of epicatechins, antioxidants which are found in higher concentrations in darker and raw forms. Studies showed that one-and-a-half ounces of dark chocolate a day for 2 weeks reduced stress hormone levels.