Why Chocolate ?
A fascinating string of History, Facts, and Science

• Chocolate contains several nutrients, including potassium, iron and calcium. It also contains vitamins A1, B1, B2, C, D, and E. 

• Chocolate contains magnesium. Magnesium deficiency has been linked to PMS (premenstrual syndrome), heart disease, hypertension, diabetes, and joint problems. 

• Despite containing sugar, which can be bad for your teeth, researchers have found that chocolate is on the list of snack foods that are least likely to cause dental decay. The cacoa in chocolate contains antibacterial agents that, believe it or not, fight tooth decay. 

• Chocolate contains phenylethylamine, a mild mood elevator that can make you feel better emotionally. 

• Another reason eating chocolate can make you feel good is that it contains tryptophan, an amino acid that raises the serotonin levels in the brain. Serotonin is a natural stress reliever and anti-depressant. Serotonin can also help decrease your appetite, lessoning your cravings for sweet and starchy foods. 

• Endorphins, a natural pain reducer and mood elevator, are released by the brain to help you deal with pain. Endorphins are also produced when you exercise, which is why people often feel pretty good after a rigorous workout. Chocolate, which stimulates the production of endorphins, can give you a feeling similar to a "runner's high." 

• The cocoa butter in chocolate contains a mono-unsaturated fat called oleic acid, which could help to raise your "good cholesterol" levels. Also, chocolate has been found to have no effect on "bad cholesterol," meaning it will neither increase nor decrease it. 

• Eating chocolate could help increase antioxidant levels in your blood. Antioxidants help your body's cells resist damage caused by free radicals. Antioxidants help prevent heart disease, and help fight against cancer-causing cells

PEA Levels in Chocolate May Alleviate Symptoms of ADHD
In children with ADHD, there is an ongoing struggle to obtain the ability to focus on tasks for extended periods of time. In behavioral therapy, ADHD children are taught to complete goals through the establishment of mini-goals and then focusing on the smaller tasks in an effort to achieve the final desired outcome. With this in mind, research has recently shown the sensory neurotransmitter, phenylethylamine, increases mental activity and promotes focus. In children with ADHD, this naturally based neurotransmitter is usually deficient and is desperately needed in the treatment of the ADHD symptoms such as improving focus and concentration.

So, oddly enough, where is phenylethylamine, PEA, found? Chocolate. In prior years, scientists had found the PEA presence in chocolate was responsible for short term mood enhancement and focus. In drugs such as Ritalin and Adderall, it is commonly known that the ADHD patient’s ability to concentrate is significantly improved. What is not known is that both Ritalin and Adderall contain PEA and may offer significant improvement for individuals suffering from ADHD and show signs of deficient PEA naturally. By consuming the prescription medications, the ability to focus and concentrate is improved thus research is now focusing on the PEA contribution that may be found in a piece of chocolate. 

Dark chocolate is considered the healthier option because of its high raw cocoa content. First cultivated by ancient Mayan civilisations, raw cocoa is now considered one of the world’s most beneficial super foods due to its high content of antioxidants

Here’s some background on this unique — and varied — product, derived from the cacao bean, which was first cultivated more than 3,000 years ago by the Mayans and Aztecs. 

Chocolate: Chock-full of good things
New research shows that chocolate contains potent little packages of health-conferring chemicals. It may prevent free-radical damage through its rich antioxidants, which can help prevent cancer and heart disease, enhance our immune system, and give us a feeling of well-being. Cocoa also contains one of the highest natural sources of magnesium, which has been proven beneficial for cardiovascular health and hypertension.

Like some other plant foods, chocolate is chock-full of a wide range of antioxidant compounds called polyphenols, including the procyanidins epicatechin and catechin. Fruit, vegetables, wine and tea have polyphenolic flavonoids as well but, amazingly, polyphenols are found in much higher abundance in chocolate and cocoa. The amount of polyphenols in milk chocolate is equivalent to that of five servings of fruits and vegetables. The following is the measurement of the polyphenol content in 1.25 ounces of cocoa products:

Milk chocolate: 300 mg 
Dark chocolate: 700 mg 
Cocoa powder: 1,300 mg 
Why chocolate makes you feel good
OK, so it contains some good nutrition, but why does chocolate make you feel good?

Sometimes we get these intense cravings for chocolate. We’re feeling moody and irritable, even depressed, but once we eat some good chocolate, we feel better. 

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It turns out that chocolate is a mood-enhancer. It contains phenethylamine (PEA), which stimulates the nervous system, triggering the release of endorphins, opiate-like compounds that dull pain and give a sense of well-being. (However, before you head for the nearest Hershey bar, know that the jury is still out on whether the high fat and sugar content — which definitely have their downsides — are factors for this response.) 

There are also chemicals in chocolate that increase the activity of dopamine, a neurotransmitter directly associated with feelings of sexual arousal and pleasure. Additionally, chocolate can also boost brain levels of serotonin, the “happy” neurotransmitter, especially in women (who tend to be more sensitive to chocolate than men).

 

ChocolateChocolate is rich in taste and richer in its medicinal properties. Here are the salient medicinal ingredients of chocolate.

Delicious, mouth-watering chocolate has many good, healthy ingredients in it. Chocolates are made from beans obtained from Cacao trees. After processing, the chocolate paste is made. It is said that cacao trees were first grew in the dense forest of North Brazil. Cocoa tree requires tropical temperature. It is also said that Cocoa is grown in Central America and Mexico since over three thousand years. The crop is associated with the goddess of fertility Xochiquetzal. The world Cocoa Foundation has stated that the Cocoa is a source of food for about 50 million people in the world. 

The recent studies on Cocoa or chocolate have made some startling revelations about its positive medicinal value and their positive effect on the human being. They are:

1. Cocoa reduces the cholesterol. Study by a team of scientists from Japan has revealed that the Polyphenol present in Cocoa reduces cholesterol. It is also said that Polyphenol reduces the chance of stroke by 20%. Chances of heart disease by 10% and the mortality rate reduces by 8%

2. It is also found that the Cocoa has antihypertensive effect on the human body.

3. One more startling revelation made by the researchers is that it enhances the brain activity. Chocolate melts at a point less than human body temperature. In this process of melting, it is said, that the cocoa induces the brain activity and the heart rate also increases. It is further said that the feeling of enhanced activity lasts for nearly four times longer than passionate kissing.

4. Cocoa is also rich in antioxidants. These antioxidants are extremely helpful to the brain. The cocoa induces the hormones which induces the brain to be more active. This is possible because of alkaloids present in the Cocoa. These alkaloids also reduce the chances of formation of free radicals.

5. The other benefit of Chocolate is that it helps in the neurotransmitter activity of the brain. This function is done by the anadamide present in the Cocoa.

6. The dark chocolate helps in production of insulin, removes the roughness of the skin, makes a sense of good mood, avoids decay of the teeth, suppresses cough,

7. Chocolate creates the well being mood and this is another reason for the reduction of Blood Pressure.

Researchers say that to feel the medicinal effect and to have the therapeutic effect, at the 50% cocoa solids are required

An antioxidant powerhouse
Chocolate's Natural Compounds 
Chocolate is packed with natural compounds called antioxidants that scientists have discovered can protect your body and promote good health. In fact, ounce for ounce, dark chocolate and cocoa have more antioxidants than do foods like blueberries, green tea and red wine. 

Surprised? Many people are. That's because they forget that chocolate is a plant-based food. 

"The main ingredient in chocolate is cocoa beans - the seeds of the fruit of the cacao tree," said Debra Miller, Ph.D., Senior Nutrition Scientist with the Hershey Center for Health and Nutrition, who has studied chocolate's health benefits extensively. "Because of modern manufacturing and the common form of the 'chocolate bar', most people today don't associate chocolate with its natural beginnings, but chocolate is essentially food of the earth." 

Antioxidants: Good for plants, good for people
 Scientists theorize that plants naturally produce antioxidants to help them survive harsh growing conditions and to protect them from environmental stress. These same compounds can aid the humans who eat the plants too. 

The health benefits of high-antioxidant foods have taken the scientific world — and the media — by storm. Recent studies suggest that the antioxidants in foods may reduce the risk of many kinds of illness, from heart disease to cancer. Antioxidants like those found in dark chocolate and cocoa have also been linked to some of the hallmarks of good cardiovascular health such as enhanced blood flow, healthy cholesterol levels and, in some cases, reduced blood pressure. 

Dark chocolate and cocoa contain high levels of cell-protecting antioxidant compounds. Two tablespoons of natural cocoa have more antioxidant capacity than four cups of green tea, 1 cup of blueberries and one and half glasses of red wine. 

Studies show that as soon as 30 minutes after eating one 40 gram serving of dark chocolate blood levels of the two main antioxidants in chocolate, epicatechin and catechin, are heightened. They peak two hours after consumption and are cleared from the body after about six hours. 

How Antioxidants Work
 Antioxidants work by protecting your cells from damaging molecules called free radicals. Free radicals are basically unstable oxygen molecules that can trigger changes in the structure of normally healthy cells. This damage is thought to be an underlying cause of many chronic diseases. Antioxidants neutralize free radicals. 

Free radicals are a natural by-product of life, but as we get older the natural antioxidants our body makes to fight them off begin to decline, experts say. The best way to recharge your antioxidant power is to get them through your diet. Now you know why your Mom and your doctor always told you to eat your fruits and vegetables. 

Concentrated Capacity
 The kinds of antioxidants found in chocolate are called polyphenols, a large class of molecules found in fruits and vegetables like oranges, soybeans and berries. Dark chocolate and cocoa are particularly high in a sub-class of those compounds called flavanols, which are also found in red grapes and tea, hence the well-known benefits of red wine and green tea. 

The reason dark chocolate and cocoa rank so high is that the antioxidants are very concentrated. Consider this: more than 10 percent of the weight of the dry raw cacoa beans consists of polyphenols alone. 

chocolate and your heart
Chocolate's Natural Power 
Despite chocolate's indulgent reputation, scientists believe it may actually do your heart (and your whole cardiovascular system) good. Good heart health depends on wide open, flexible arteries that are free of blockages and can deliver blood efficiently throughout your body. Studies have shown that consumption of dark chocolate or cocoa may help with all those vital functions. 

Natural compounds in cocoa and dark chocolate may aid the cardiovascular system by improving blood flow and reducing blood pressure.Scientists have also discovered that cocoa may help maintain healthy arteries. 

Yale University Associate Professor Dr. David Katz recently tested the blood pressure of 45 adults before and after eating dark chocolate. The results were impressive: just two hours after eating dark chocolate the subjects' blood pressure dropped and their blood flow improved. "This clearly suggests that dark chocolate isn't just good; it's good for you," Dr. Katz said of his 2005 study, one of more than the 20 conducted in the past decade on the health value of cocoa and chocolate. 

Chocolate's Promising Effects
While more research is needed to determine the long-term effects on people with high blood pressure, the research on cocoa and chocolate is accumulating quickly. Recent research shows that dark chocolate and cocoa may: 

Help your arteries relax and widen, lowering blood pressure, promoting good blood flow and reducing the strain on the heart. Open Wide — Good Blood Flow 
Help prevent the build-up of plaque that can block arteries Plaque Attack 
Have mild anti-blood clotting effects. Sticky Situation 

Antioxidants and Your Heart
 Scientists attribute the power of dark chocolate and cocoa to their surprisingly high amount of antioxidants, plant-based compounds also found in red wine and green tea. People sometimes forget that chocolate, like wine and tea, starts out as a natural product. Chocolate comes from the cacao bean (the seed of the fruit of the cacao tree) which is a particularly potent source of antioxidants. 

The antioxidants in chocolate are called polyphenols, a large class of compounds found in fruits and vegetables like oranges, soybeans and berries. Dark chocolate and cocoa are particularly high in a sub-class of these compounds called flavanols, which are also found in red wine and tea. 

The flavanols in dark chocolate and cocoa are key to heart health because they deactivate unstable molecules in your blood called free radicals. Free radicals can aggravate the bad cholesterol in your blood and lead to the clogged arteries. Flavanols have also been shown to stimulate the production of nitric oxide, a key gas inside artery walls that relaxes and widens arteries, allowing for the easy flow of blood and reduced blood pressure. 

It's the role these flavanols play in promoting heart health that has grabbed researchers' attention. 

Reduced Risk of Heart Disease
 On the heels of studies showing that moderate consumption of red wine and tea can lead to a reduced risk of heart disease, Dutch researchers tested the power of chocolate and cocoa, which contains similar flavanol antioxidants. 

The results, published in 2006, were stunning. The researchers divided a group of 470 elderly men according to how much cocoa-containing food they consumed and tracked them over 15 years. The men who consumed the most cocoa-containing products, the researchers discovered, were half as likely to die from cardiovascular disease as those who consumed the least. In addition, they were half as likely to die from any cause as those who ate the least cocoa-or chocolate-containing foods. 

The researchers suspect that the longevity and reduced cardiovascular risk may be associated with a slight, yet sustained, lower blood pressure in those consuming cocoa and chocolate. Targeted studies on the effects of cocoa on the cardiovascular function may help explain why. 

Open Wide — Good Blood Flow
 Both cocoa and dark chocolate have been shown to help your arteries relax, widen and maintain their flexibility, which may aid in lowering blood pressure. 

Consider the Kuna Indians who live on the San Blas Islands off the coast of Panama. They, like most Americans, consume a diet high in sodium. But unlike Americans, the Kuna Indians do not develop high blood pressure as they grow older. Researchers from Harvard University at first thought the Kuna might have a unique genetic makeup, but noticed that when the Kuna moved to urban Panama and stopped eating their regular diet their blood pressure rose. One component of the traditional Kuna diet is drinking 5 or 6 cups of a cocoa-based beverage every day. Researchers finally concluded that the high intake of cocoa may be the reason for the Kuna's stellar blood pressure. 

The researchers went on to further study the effects of cocoa on vascular health and blood pressure. Scientists determined that chocolate triggers the production of nitric oxide in the blood. Nitric oxide is responsible for relaxing and dilating blood vessels which allows more blood to pass through them and thereby lowers blood pressure. 

Other studies have investigated these effects. In one study published in the Journal of the American Medical Association, people who ate dark chocolate every day for a week saw their blood pressure drop and the lower blood pressure was maintained as long as they continued to eat dark chocolate. However, once they stopped eating it their blood pressure rose again. 

Plaque Attack
 Dark chocolate and cocoa may help prevent the build-up of plaque that can clog arteries. 

There is good cholesterol (HDL) and bad cholesterol (LDL) in your blood. When the LDL cholesterol meets the unstable molecules in your blood called free radicals, it becomes oxidized. The oxidization of LDL cholesterol is a significant threat to the health of arteries because it begins the process of plaque build-up, lesions and, ultimately, "hardening of the arteries." 

When LDL cholesterol becomes oxidized, it attracts other LDL cholesterol particles and clumps start to grow. This mass can adhere to the artery walls, become lodged and damage the artery. Like healing a cut on your skin, your body's immune system then sends out platelets to try to repair the injury. But these platelets, while trying to help, can end up creating a larger mass which clings to your arterial walls causing blockages which can turn into a blood clot. 

Both arterial blockages and blood clots can result in heart attack and stroke 

The antioxidants in dark chocolate and cocoa work to slow down the process of LDL oxidation and thus may help prevent this whole escalation of arterial injury from happening. They neutralize the free radicals before they oxidize the LDL. Five studies to date show that consuming a cocoa-based beverage for 2 to 4 weeks reduced the rate at which the LDL cholesterol was oxidized. 

Sticky Situation

Platelets are crucial for the ability of blood to clot, form scabs and heal wounds. But problems happen when these naturally sticky cells build up along the walls of your arteries. They contribute to plaque and blood clots which can cause arterial blockages. As you may know, baby aspirin is often prescribed to prevent heart attacks because of its anti-clotting properties. In more than 8 clinical trials, chocolate and cocoa were shown to have similar beneficial effects on blood platelets. One trial directly compared taking a baby aspirin to drinking a cocoa beverage and found that cocoa's effect was similar to baby aspirin's but at a slightly lower magnitude. The best results were obtained when baby aspirin and a cocoa-based beverage were taken together. 

Sweet News for Managing Blood Sugar
Chocolate Is Not Your Average Sweet Treat 
Despite its "sweet" reputation, chocolate has a low glycemic index — the measure of a food's impact on blood sugar levels. 

This means that eating chocolate, unlike other candies or sweet foods, will not cause your blood sugar to spike and then crash. This up-down, yo-yo effect can wreak havoc on your mood and energy level, and even throw off your natural hunger cues, making you feel hungry when you really aren't. 

Watching Your Blood Sugar
 Chocolate's low glycemic index is not the only good news for people who must vigilantly watch their blood sugar. The antioxidants in dark chocolate and cocoa may aid the impaired circulation and unhealthy blood vessels that often precede the development of diabetes while also possibly improving cells' sensitivity to insulin and glucose. 

Dark chocolate and cocoa are rich in flavanols, plant-based antioxidants that studies show may improve blood flow and keep vessels healthy. Other antioxidants you may have heard of include Vitamin C and Vitamin E. 

For people at risk for diabetes, these same flavanols may also help restore more normal function in cells to better control blood sugar. Insulin is the key that unlocks the door of a cell to allow sugar to enter and provide energy. When a condition called insulin resistance develops, the normal amount of insulin your body produces no longer works well. The cells can't open up to pull sugar out of the bloodstream — resulting in higher levels of sugar in the blood. Scientists believe flavanols trigger the production of nitric oxide inside the cells, which stimulates the cell to accept sugar again. 

When flavanol-rich chocolate was given to participants for 15 days, researchers saw lower blood sugar levels than before the treatment period. Of course the rules of moderation apply—diet and weight control for people at risk for diabetes is especially important. People with diabetes should consult their physician to determine an appropriate place for dark chocolate and cocoa in their diet. 

vital minerals
Chocolate's Natural Benefits 
As plant-based foods, cocoa and chocolate naturally contain minerals that are vital for your health, especially your heart. 

Copper
 One average dark chocolate bar has 14 percent of the daily requirement for copper, a critical mineral that aids in the absorption of iron and is a key component of enzymes that form skin-strengthening collagen. An unsweetened baking chocolate bar delivers a whopping 22.5 percent of the daily requirement. Copper also is critical to heart health. During the early stages of development a diet low in copper can result in cardiovascular abnormalities and later on in life can contribute to the development of vascular disease. 

Magnesium
 One average dark chocolate bar can deliver nearly 12 percent of your daily magnesium requirement. Studies show magnesium may help reduce the risk of several chronic illnesses, such as type 2 diabetes, hypertension and cardiovascular disease. Up to 90 percent of Americans don't get the recommended daily allowance of magnesium from their diet alone. 

Symptoms of magnesium deficiency can include leg cramps, migraines, fatigue, loss of appetite, depression, nausea and vomiting. 

Potassium
 Cocoa and chocolate are natural sources of potassium, which studies have shown to be a key factor in affecting blood-pressure and stroke. The more potassium present in the body, the less likelihood of developing high blood pressure or stroke, the studies show. The U.S. Food and Drug Administration (FDA) says: "Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of blood pressure and stroke." 

Calcium
 One serving of milk chocolate provides approximately 8 percent of the required daily allowance for calcium. We all know that calcium is the chief supportive nutritional compound for your bones and your teeth. But calcium may also aid in weight maintenance. If you are calcium deficient, as many Americans are, your body may think it's starving and release hormones that trigger a fat-storing response. 

Iron
 Cocoa and chocolate naturally contain iron, a key component of overall good health and the most common nutritional deficiency in the U.S. On average, a dark chocolate bar has nearly 7 percent of the required daily allowance. An average unsweetened baking chocolate bar packs in 13.3 percent of the daily requirement. Some specific brands of chocolate even have higher iron contents. The main function of iron is to help carry oxygen from the lungs to the muscles and other organs. If your body is low in iron, fatigue, irritability and headaches may occur. If the iron deficiency becomes significant, you can become anemic. 

Chocolate and Your Brain
The Feel Good Factor 
Eating chocolate makes us feel good. But why exactly? Is it the taste? Is there something inside the chocolate? Researchers are trying to answer all these questions. 

This is what they do know: chocolate contains more than 500 natural chemical compounds, some of which have been categorized as mood-elevating and pleasure-inducing. 

Following is a list of the compounds believed to have some effects on the brain. 

Theobromine
 Chocolate is one of nature's most concentrated sources of theobromine, a mild, natural stimulant and molecular "cousin" of caffeine. However, unlike its cousin, theobromine does not strongly stimulate the central nervous system, nor does it have the same "eye-opening" power. 

Theobromine has also been shown to reduce coughing and has been used in "natural" cough medicine preparations as a cough suppressant. The level of theobromine found to be effective in clinical trials is roughly 5 times higher than what is found in a typical bar of dark chocolate. While safe for humans, other species, such as dogs, lack the specific enzyme that metabolizes theobromine so eating chocolate can cause them to become overstimulated. It is strongly recommended that pet owners prevent dogs from eating chocolate. 

Caffeine
 Chocolate contains relatively small amounts of caffeine, about as much as a cup of decaffeinated coffee. A 1.5 ounce milk chocolate bar has 11 mg of caffeine, while a similar-sized dark chocolate bar has 27 mg of caffeine. In contrast, a 12-ounce mug of coffee has 200 mg. 

Phenylethylamine (PEA)
 This compound may be responsible for some of the pleasurable feelings you get after eating chocolate because it releases natural feel-good chemicals called endorphins in your brain. PEA is released by the brain when people are falling in love. Perhaps this explains why chocolate and Valentines Day are so closely linked. 

Emerging Science
 
Buoyed by strong evidence of cocoa's cardiovascular health benefits, researchers now are examining its effect on a wide range of ailments in the hopes of confirming what the Mayans knew long ago: cocoa has medicinal value. 

Areas under study include everything from improving memory to fighting cancer. What's driving the interest in cocoa and dark chocolate is its rich concentration of antioxidants, natural compounds found in fruits and vegetables that may help protect cells and reduce the risk of disease. Dark chocolate and cocoa are particularly rich in antioxidants called flavanols, which are also found in green tea and red wine. 

Scientific advances have meant researchers are now able to isolate and identify these key compounds that may be vital to our health. 

Cancer Research
 Two recent lab studies on cocoa and the growth of cancer cells in test tubes have shown promising results. One study showed that cocoa reduced the growth rate of colon cancer cells. Another study showed that breast cancer cells stopped multiplying when combined with specific flavanols. Cancer is a complex and multi-faceted disease and many more studies are needed to determine if the flavanols or other compounds in cocoa may be useful in reducing the risk of cancer. 

Immune System Control
 Some diseases, like arthritis, are caused by the overactive response of the body's immune system. Flavanols naturally found in dark chocolate and cocoa have been shown to suppress compounds that create such immune responses in the body. But it's too early to tell whether cocoa can help control chronic ailments like arthritis and auto-immune disease. 

Brain-power in the Laboratory
 When rats were given supplements of the flavonoid antioxidants similar to those found in chocolate, researchers observed that they performed better on memory-testing water maze tests. Another study using a catechin antioxidant similar to one found in chocolate showed improved memory for mice with previous brain problems. More studies are needed to determine whether this effect will be seen in humans. 

Antioxidant Strength
More Potent than Blueberries 
As you can see from this bar chart, dark chocolate and cocoa are packed with antioxidants. One serving of dark chocolate has more antioxidant capacity than a serving of blueberries or cranberries. 

The reason why cocoa and dark chocolate pack such a punch is because the antioxidants are so concentrated. Consider this: antioxidants known as polpyphenols make up more than 10 percent of the weight of dry raw cocoa beans.

Cocoa Butter: A Natural Fat
Cholesterol-Neutral 
Despite chocolate's saturated fat content, studies show that eating chocolate has no effect on the level of potentially harmful cholesterol in your blood. 

Why? Because not all saturated fats are created equal. The fat in chocolate comes from cocoa butter, the natural fat found in cocoa beans. (Milk chocolate has additional fat from milk.) 

About 36% of the fat in the cocoa bean is "good fat" — either mono- or polyunsaturated fat, of which, oleic acid (the fatty acid also abundant in olive oil) makes up the largest proportion. Of the saturated fat content in cocoa butter, over half comes from stearic acid. Stearic acid has been shown in numerous studies to have a neutral impact on blood cholesterol. 

Why? The main reason may be that stearic acid converts from a saturated fat to an unsaturated fat when metabolized in the body. Studies have been conducted where participants fed chocolate daily for two weeks showed no change in blood cholesterol when total calories in the diet were kept the same. 

In this chart, you can see that more than half of the saturated fat in cocoa butter is stearic acid, which is cholesterol neutral, and another one-third is mono- or polyunsaturated fat, which can reduce cholesterol levels. 

http://www.allchocolate.com/images/Content%20Charts/4.2.2-FatsChart.gif

Mineral Rich
A Natural Food 
This table shows the amount of minerals that various chocolate and cocoa products provide on average. These amounts may vary depending on a number of factors. Chocolate and cocoa naturally contain copper, magnesium and potassium, which are vital for good health. One average dark chocolate bar provides nearly 12 percent of your daily requirement for magnesium, which may be important for people at risk of several chronic illnesses such as type 2 diabetes, hypertension and cardiovascular disease. 

Table 2: Average mineral content (in milligrams) and % of Daily Value (%DV) for cocoa and chocolate products
http://www.allchocolate.com/images/Content%20Charts/4.2.3-MineralChart.gif

Basic Nutritional Elements
What's Inside The Bar 
This table gives you the nutritional breakdown of a wide range of chocolate products. As you can see, dark chocolate and cocoa are a surprising source of fiber. In addition, you can see that chocolate contains little or no cholesterol. Any cholesterol comes from the addition of milk ingredients. Remember: chocolate is a plant-based food and plants don't produce cholesterol. 

Table 1: Macronutrient content of cocoa and chocolate products
http://www.allchocolate.com/images/Content%20Charts/4.2.4-MacronutrientContent.gif

Cacao and Ancient Medicine
Our Forefathers Were Right 
The Aztecs thought it gave their warriors strength. Early doctors used to prescribe it to cure ailments. Throughout history, chocolate has been revered more for its medicinal qualities than its delicious taste. 

"Chocolate nourishes and preserves health entire, yet causes a pleasant and natural sleep and rest," wrote Dr. William Hughes, an English physician in 1672. "Drunk twice a day, a man may very well subsist therewith, not taking anything else at all." 

Aztec Elixir
 For centuries, chocolate was not eaten in the bar form we know, but consumed as a drink. To the Mayans, Aztecs and Early-Europeans, this frothy brew made from the cacao bean was a phenomenon of nature. These early chocolate-lovers were likely impressed by chocolate because of its mild stimulant value — it made them feel awake, alert, strong. Chocolate quickly gained a reputation as food vital for health. 

Documents detailing Aztec life showed that chocolate was viewed as a medicinal marvel. The documents, known as the Badianus and the Florentine Codices, were written in the Aztec's native language and were found after the Spanish conquest. 

"Cacao flowers were ingredients in perfumed baths, and thought to cure fatigue in government officials and others who held public office," says the Badianus Codex, published in 1552. The Florentine Codex, published in 1590, called for a mixture of cacao beans, maize and herbs to ease fever and panting, and to treat the faint of heart. 

In Aztec society, chocolate was reserved mainly for priests and the very wealthy. But it also was given to soldiers because of the strength it was believed to impart. In 1529, when the Spanish explorer Hernan Cortes arrived in the court of Aztec ruler Montezuma, he and his crew were impressed by this magical drink chocolate, which the Aztecs called "xocoatl" for bitter water. Cortes wrote to King Carlos I of Spain that he had found a "drink that builds up resistance and fights fatigue." 

European Cure-all
 After Cortes returned to Europe with trunk loads of cacao beans, chocolate swept Europe — again because of its reputed medicinal qualities. A drink of chocolate was viewed as a cure-all, a restorative, and vital for treating everything from anemia to digestion problems. Manuscripts dating from the 16th to 20th century Europe reported more than 100 medicinal uses for chocolate. 

In the early 1800s, England's Dr. Hughes advised that it was especially good for pregnant women. "Chocolate is the most excellent drink that is yet found. It is good alone to make up a breakfast, needing no other food, is beneficial to the body, and may be drunk by people of all ages, and is very good for women with child, since it nourishes the embryo, and prevents fainting fits," he wrote. 

As a sign of chocolate's reputation, when the Swedish naturalist Linnaeus was officially naming all the plants of the world in 1753, he called the cacao tree Theobroma cacao which means Food of the Gods. 

American Sustenance
 America's founding fathers were also captivated by chocolate. Thomas Jefferson, America's third president, is quoted as saying: "The superiority of chocolate, both for health and nourishment, will soon give it the preference over tea and coffee in America which it has in Spain." 

But as sugar and milk were added to chocolate in later centuries, much of its medicinal value was forgotten. Chocolate's magical taste eclipsed its storied past as health food. But Milton Hershey, founder of Hershey Chocolate Company, knew full well the health value of the bars he made famous. 

"Hershey's: More Sustaining Than Meat." read one of his early advertisements for a milk chocolate bar. 

Scientists on the Forefront
Studying America's Favorite Treat 
The Hershey Company's newly-created Hershey Center for Health and Nutrition is an important clearinghouse for cutting-edge research on the health benefits of cocoa, chocolate and nuts. 

Formed in 2006, the center focuses on studying the chemistry and dietary components of these foods that are key sources of nutrients. 

Thomas K. Hernquist, SVP and Global Chief Growth Officer for The Hershey Company, said the company is committed to conducting health and nutrition research because it is important to customers. 

"Now, more than ever, we are focusing on the potential health benefits of cacao and chocolate so we can make products that nourish your body — as well as please your tastebuds," Hernquist said. "Living a healthy lifestyle does not mean having to sacrifice great chocolate." 

Center Director Dave Stuart, Ph.D., said the Center focuses on all aspects of chocolate, cocoa and nuts through a process called the "Four Cs"- Chemistry, Clinical trials, Collaboration and Communication. Said Stuart: "It is critical that we know the antioxidant levels of chocolate and nut products. Clinical trials establish relevance to human nutrition, physiology and health. This is typically done in collaboration with world-class researchers at universities and other laboratories. And, finally, we communicate nutrition and health news about chocolate, cocoa and nuts at scientific meetings and through various forms of media." 

 "This is a really exciting time to be part of the food industry," said Debra Miller, Ph.D., Senior Nutrition Scientist at Hershey's. "As the population ages and becomes more health-conscious, the demand for healthy foods and more nutrition information about foods has greatly increased. We are proud to say that the Center has already had a big impact on Hershey products." 

To date, the Center has published several reports on antioxidants in chocolate and has ongoing clinical trials examining the health benefits of chocolate and macadamia nuts. Already, the center has uncovered good news. Its collaboration with the Prevention Research Center at Yale University produced a study showing that consumption of dark chocolate and cocoa beverages resulted in short-term improvement of blood flow and blood pressure. 

Stay tuned for more news. 

Chocolate: Good for the Mind, Body & Spirit

2006: Volume 3, Number 1

Kirsti A. Dyer, MD, MS, CWS

It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested...that it is above al helpful to people who must do a great deal of mental work...~Anthelme Brillat-Savarin

Any true chocolate connoisseur can tell you that this delectable "food of the gods" is good for your mind and your spirit. Researchers—nutritionists, food scientists, nurses and cardiologists—have also demonstrated scientifically that chocolate is good for your body.

Knowledge of chocolate’s benefits is not new. The ancient Aztecs discovered a "divine drink, which builds up resistance and fights fatigue." A cup of this invaluable, refreshing and nourishing drink, made by crushing the seeds of the Theobroma cacoa tree, permitted a man to walk for a whole day without food. Nutrition researcher, Michael Levine, among others, described chocolate as being the world's perfect food—chemically speaking. (1,2)

Effects on the Mind
Noted sex therapist Dr. Ruth Westheimer says of this "wicked pleasure" that "the taste of chocolate is a sensual pleasure in itself, existing in the same world as sex." The reason? Chocolate stimulates the release of endorphins, natural hormones produced by the brain, that generates feelings of pleasure and promotes a sense of well being. Chocolate may also make a person feel better by directly interacting with the brain. One of the ingredients in chocolate is tryptophan, an essential amino acid needed by the brain to produce serotonin. Serotonin is a mood-modulating neurotransmitter, the brain's "happy chemical." High levels of serotonin can give rise to feelings of happiness. (1,3)

Chocolate contains another neurotransmitter, anandamide. Anadamine targets the same brain structure as THC (tetrahydrocannabinol), the active ingredient in cannabis. Chocolate also contains two chemicals that slow the normal breakdown of anandamide and prolong the action of this natural stimulant in the brain. The BBC's Hot Topic article on Chocolate provides an excellent Flash animation demonstrating how chocolate might prolong the effects of anadamine. (1) However, one must note that experts estimate the levels of these substances are so low in most chocolate, that a person would need to eat several pounds of chocolate in order to substantially impact the brain's own normal anandamide levels. (1,3)

Many people consume chocolate during moments of emotional distress, for its comforting properties, ability to improve mood and restore a sense of well being. The comforting, mood-elevating properties are most likely caused by the release of endorphins resulting from chocolate consumption. (3)

Effects on the Body & Heart
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power....~ Baron Justus von Liebig

The heart-protecting properties of dark chocolate have been recognized for some time. Numerous dietary intervention studies have demonstrated cardioprotective effects of flavanol-rich foods and beverages. Black tea, green tea, red wine, various fruits and berries, cocoa and cocoa products all contain high concentrations of flavonoids, phenolic phytochemicals, which have been extensively investigated for their chemopreventive and antioxidant capacities. (4,5) Flavonoids appear to exert their cardioprotective effects by defending against oxidation, improving endothelial function, reducing the tendency of blood to clot by improving platelet function and decreasing hypertension and reducing the risk of heart disease. (4-8) Research by Lee et all, suggested that cocoa may have more benefits than teas and red wine because of greater amounts phenolic phytochemicals and a higher antioxidant capacity. (6)

Endothelial dysfunction appears to play a key role in the pathogenesis of atherosclerosis, coronary artery disease, diabetes mellitus and hypertension. (The endothelium is the thin layer that covers the inner surface of blood vessels.) Recent evidence has shown that flavanol-rich cocoa induces vasodilation by activating the nitric oxide system, enhancing nitric oxide synthesis, improving endothelial function and increasing blood flow in the arteries. (4,7,8) Enhanced endothelial function and the ability of the artery to dilate improves vascular health and subsequently lowers the risk for heart disease. (9) Flavonoids appear to decrease the tendency for blood to clot and reduce the risk of forming blood clots, by reducing platelet aggregation and activation. (8,10)

Components in chocolate may aid in decreasing hypertension. In 2003 Taubert et al reported significant decrease in both systolic and diastolic blood pressure in elderly patients who consumed dark chocolate. (11) The elderly participants with isolated systolic hypertension were asked to consume 100 grams (3.5 ounces) of dark chocolate over a period of two weeks. Eating chocolate was found to decrease the systolic blood pressure by an average of 5.1 mmHg, indicating that the cocoa component of dark chocolate was responsible for the lowering blood pressure. (11, 12)

In addition to the cardiovascular protective effects of chocolate, cocoa contributes various minerals—magnesium, phosphorus and potassium—needed for the optimum function of the body's various systems. Quality dark chocolate and cocoa powders contain high amounts of the mineral magnesium. A bar of chocolate can provide 25 – 50 mg of magnesium. Premenstrual women often crave chocolate. This increased chocolate craving may be an attempt by the body to self-medicate, restore magnesium dietary deficiencies by eating chocolate and increasing the intake of this mineral. (3,13) Additionally, magnesium is needed in many of the reactions involved in metabolism, so eating chocolate may provide minerals that help the body more efficiently metabolize food into energy.

Thus, multiple components in chocolate, particularly flavonoids, contribute to the complex interplay of nutrition and health. (8, 14) These various studies might lead one to think, as did Jeremy Laurance (15) that “A square of chocolate a day could keep the cardiologist away.”

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