Easter baskets across the nation will be stuffed this weekend with colorful jelly beans, skillfully decorated hard-boiled eggs, and the all-famous solid (or hollow) chocolate Easter bunny. As you wake up Sunday morning, your eyes will undoubtedly focus on that large chocolate rabbit peaking out of from its nest of iridescent pink, yellow, or green straw. While the chocolate bunny beckons you with its wide daunting, abnormally bright pink eyes, you think this critter is likely the unhealthiest treat in the basket. Yet, you’d be surprised to find out that your edible mammal may actually contain the most health benefits of your entire candy stash.
Studies over the years have shown that a daily dose of chocolate can support cardiovascular health, lower blood pressure, and reduce inflammation and LDL (“bad”) cholesterol. Even the 2010 Dietary Guidelines reported a strong link between consuming dark chocolate and heart health benefits. Chocolate is made out of cocoa, which is a significant source of polyphenols. Polyphenols are classified as antioxidents, which are known to remove free radicals from the body. Free radicals are chemicals that have been linked to cell and tissue damage. Because of the benefits of polyphenols, this particular element has been studied in great detail along with the foods that contain it – including the ever-popular and often craved chocolate delicacy.
While these studies have found that chocolate in general offers positive health benefits, they also have identified certain types of chocolate that are better than others. Dark chocolate has the highest cocoa content of all the options. This means that it also contains the highest percentage of polyphenols of the available chocolates. Recent research results revealed that those with hypertension experienced a drop of 2.5 to 4.5 points in their blood pressure by eating small amounts of dark chocolate every day for two to 18 weeks. According to this study, that reduction in hypertension corresponded to a 10 percent reduction in the risk of stroke deaths.
Another study found that Native Americans have long used chocolate for its health benefits, and today’s chocolate studies unveiled scientific evidence of those positive effects. For example, chocolate has been used by early Americans to treat coughs because it suppresses vagal activity, which causes the coughing. Today’s research came to the same conclusion. Cocoa has also been used for skin problems in the form of cocoa butter; however, recent studies have also shown that eating chocolate can improve skin quality as well as reduce wrinkles. Eating chocolate has also been associated with reducing bacteria in the mouth, improving dental health. And, chocolate may stimulate urine flow to assist with kidney function and may promote digestion to reduce diarrhea or constipation.
Furthermore, many people believe that eating chocolate can produce a positive sensation that can act as an antidepressant, causing feelings of bliss and an increased libido. Again, studies have found scientific proof that this truly is one of the positive effects of consuming chocolate.
While that shiny chocolate bunny may now sound like the perfect health food for more than just Easter Sunday munching, researchers and health care professionals warn about abusing the delicacy. Chocolate is high in calories and holds a substantial amount of sugar and fat. A small serving of dark chocolate (1.4 ounces) contains 220 calories with 11 grams of sugar. Furthermore, chocolate contains a significant amount of caffeine, and the darker the chocolate, the higher the caffeine content. For example, milk chocolate contains about 7 mg of caffeine whereas dark chocolate offers 18 mgs of the drug.
Still craving your pink-eyed chocolate rabbit? Research states that there truly are significant health benefits to chocolate, but only in small quantities over time. So, have your chocolate bunny treat, but spread the decadent delight over the course of several days. You’ll not only reduce the number of extra calories (especially from fat and sugar) that you’ll ingest but you’ll be able to cash in on these various health benefits.
Reference
Lippi, D. (2010). Editorial: Chocolate in health and disease. Maturitas, 67, 195-196.
Moll, J. (2011). Polyphenols. Retrieved April 11, 2011 from http://cholesterol.about.com/od/cholesterolnutrition101/g/polyphenol.htm.
Research News. (2011). Dark chocolate in small amounts offers healthy indulgence. Environmental Nutrition, February, 3.
Rimbach, G., Egert, S., & de Pascual-Teresa, S. (2011). Chocolate: (un)healthy source of polyphenols? Genes Nutrition, 6, 1-3.
Winston, J. C. (2010). Chocolate. Is it really a health food? Vibrant Life, 26, 6.
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