Dark chocolate lowers the risk of severe and fatal heart attacks, regulates blood pressure, and lowers LDL cholesterol in the blood. However, this is only possible with chocolate with a cocoa content higher than 60%. because it contains the most active ingredients.
A team of scientists from Virginia Polytechnic Institute and State University, led by prof. Andrewa P. Neilson studied the properties of cocoa. Cocoa seeds, which are the basis of chocolate, contain plant compounds that support the regeneration of the body. Research by Neilson’s team confirmed earlier findings – cocoa and the simplest product obtained from it – chocolate, turned out to be an exceptionally abundant source of flavonols. Flavonols are derivatives of flavonoids. This group includes, among others quercetin, myricetin and isoramnetin. Until now, it was believed that they have strong anti-inflammatory and antioxidant properties, but it turned out that their effects are wider.
Fewer fatal heart attacks thanks to chocolate
Researchers conducted the experiment in a mouse model. Three groups of mice were fed differently: in the first group, the diet was low-fat, in the second – high-fat, and in the third – high-fat with the addition of flavonols most often present in chocolate – oligomeric procyanidins (PC). As it turned out, the mice in the third group corresponded to the weight of the mice in the first group and did not show any symptoms of insulin resistance, occurring in the second group, and constituting the introduction to type 2 diabetes. The appetite of the mice in the third group was also similar to that in the first group, where the diet was low fat; it was also smaller than in mice on a high-fat diet. The researchers found that the oligomeric procyanidins contained in chocolate have anti-diabetic properties and reduce the risk of obesity.
Similar findings are made by a team of scientists from the Australian Monash University, led by Prof. Christopher M. Reid. Australian scientists have found that dark chocolate with a content of more than 60 percent. cocoa is the richest source of active bioflavonoids, apart from seasonal fruits, so it reduces the risk of metabolic syndrome as well as heart attacks and strokes.
The researchers found this using a wide test group – they tested over 2000 people with the metabolic syndrome. The most common symptoms of the metabolic syndrome include increasing insulin resistance, weight gain and abdominal obesity in men, high LDL cholesterol and low HDL levels, high triglycerides, and hypertension. It leads to cardiovascular disease, heart attacks and strokes. According to the NATPOL PLUS study carried out in 2002 at the Medical University of Gdańsk, 26,2 percent of it is affected. Poles and Polish women, i.e. about 10 million people.
People examined by Australian scientists showed symptoms of the metabolic syndrome, but they have not yet been diagnosed with cardiovascular and heart diseases, and have not received treatment for hypertension. Scientists tested the effects of bioflavonoids contained in dark chocolate in a rat model and performed tests on volunteers from a group of 2013 study subjects. The test results were then used to construct a mathematical model that was assigned to individual patients. According to the results and the model, one tablet of dark chocolate with a content of 60-70 percent. cocoa per week reduces the population of 10 thousand. over 10 years, the number of fatal heart attacks by 15 and severe heart attacks by 70.
In the case of eating one bar of dark chocolate for 10 days (the so-called 80% scenario), according to the calculations of an Australian scientist, the number of fatal heart attacks for 10 years in the population of 10 thousand. people will fall by 10, and heavy – by 55.
Dark chocolates distributed by the Mercatare brand are available on Medonet Market. They do not contain sugar and are an ideal snack, e.g. for diabetics. There are:
- Bitter chocolate without added sugar PURE & good 75g with coconut or almonds,
- Bitter chocolate with stevia PURE & good 125g with hazelnuts or orange,
- Bitter chocolate without added Torras sugar 75g in as many as 10 flavors,
- Bitter chocolate with stevia Torras 125g with forest fruits, hazelnuts or cinnamon,
- Bitter chocolate without added sugar Zero Torras 125g with oranges, coconut or cocoa beans and cranberries,
- Bitter chocolate with almonds without added sugar Zero Torras 150g,
- Dark chocolate 72% cocoa without added sugar Zero Torras 100g with coffee or mint,
- Bitter chocolate with a high cocoa content without added sugar Zero Torras 100g over 85%,
- Organic dark chocolate 90% Torras cocoa 100g,
- Organic dark chocolate 70% Torras cocoa 100g with sea salt or olive oil,
- Bitter organic chocolate with a high cocoa content Torras 100g – 79% or 100% cocoa,
- Organic dark chocolate 62% cocoa with almonds Torras 150g.
According to the researchers, this means that supporting cardiovascular prophylaxis with dark chocolate is effective and cheap – it costs 31 euro per year per person according to European prices. As scientists claim, the research they conducted and the simulations developed on their basis concerned mainly the so-called severe cardiovascular episodes and heart attacks.
How bioflavonoids contained in dark chocolate would affect the prevention of mild circulatory episodes, in turn, researchers from the Karolinska Institute. A team led by Dr. Susanna C. Larsson examined the relationship of heart disease in 37 Swedes. One of the aspects included in the questionnaire was the consumption of chocolate: what type, how often and in what amounts. Then, the researchers, using medical and hospital records, checked if and when the respondents showed symptoms of circulatory diseases, especially heart attacks. As calculated over 103 years, a mild or more severe heart attack occurred at least once in the 10 group.
According to Dr. Susanna C. Larsson, it was the first time that a link between dark dark chocolate consumption and a reduction in the number of heart attacks in men was captured. Men who consumed 63 grams of dark chocolate or more per week showed a much lower risk of heart attacks than those who consumed no dark chocolate at all. In conversion, the risk of a severe heart attack in these men was 17 percent. lower, which meant 12 heavy attacks per 100 thousand. fewer people than in the population that did not eat chocolate at all.
In an analysis of 4260 heart attacks and their sequelae and their dependence on nutrition, the group of men with the highest dark chocolate consumption decreased the risk of heart attacks by 19%. If about 50 grams per week were consumed, the decrease was 14%.
The beneficial effect of consuming dark chocolate depends on the amount of bioflavonoids it contains. They have antithrombotic, anti-inflammatory and antioxidant properties. Probably bioflavonoids also reduce the concentration of harmful LDL cholesterol in the blood and cause a permanent drop in blood pressure, said Dr. Larsson.
According to previous research by scientists from the Hershey Center for Health & Nutrition, led by Dr. Debra Miller, Theobroma cacao cocoa seed pulp, the main ingredient in chocolate, contains antioxidants whose effects can be measured using indicators such as total oxygen radical absorption capacity (ORAC). total polyphenols in 100 mg dry substance (TP) and total flavanols (TF).
Try Intenson Bio Carob Powder, which can be an interesting substitute for chocolate.
Dr. Miller’s team compared these ratios for hot chocolate powder for immediate consumption, dark chocolate bars, and dry fruit extracts of black berries, cranberries and pomegranates. The analyzes show that the highest content of TP and TF was found in dark chocolate, while the lower concentration was found in cranberries. In the case of ORAC, the highest index was also shown by dark chocolate, and slightly smaller – by pomegranate and cranberry. The levels of TP, TF and ORAC in drinking chocolate were very low, which the researchers found can be explained by its production process. During it, the alkalization process takes place, eliminating most of the active compounds.
Bitter chocolate can be successfully combined with fruit. Try Anka Dziedzic Dark Chocolate Cranberry, available at an attractive price on Medonet Market. Chocolate combined with any nuts is also an excellent flavor combination. We recommend, for example, Dark Chocolate Almonds by Anka Dziedzic, Hazelnuts in Belgian chocolate by Anka Dziedzic or Hazelnuts in sugar-free chocolate by Anka Dziedzic.
Tekst: Marek Mejssner