Chocolate for a Healthy Heart?

Polyphenols are antioxidant plant chemicals found in cocoa, green tea, blueberries, and the chokeberry fruit. The antioxidants have been researched for their health benefits – namely, fighting inflammation, improving endothelial function (to prevent heart disease), and combatting the effects of aging.

A new study published in the American Journal of Clinical Nutrition found that the anti-inflammatory effects of cocoa consumption – yes, that means chocolate! - may be beneficial against atherosclerosis.

The crossover trial involved forty-two subjects who received either 40g of cocoa powder mixed with skim milk or skim milk alone. Markers of inflammation related to heart disease were examined before and after each intervention period.

The study found that the expression of certain inflammatory markers was significantly lower in the cocoa group, suggesting that the polyphenols in cocoa – and thereby, cocoa (or chocolate) intake – may offer some protection against cardiovascular disease.

Not surprisingly, subjects’ adherence to the dietary protocol was excellent.

Previous studies have indicated that the antioxidants in chocolate are inhibited by dairy products. For maximum antioxidant protection from chocolate, choose 100% cacao nibs. Their bitter-sweet flavor is perfect for chocolate chip cookies, muffins, and as a chocolate sauce.

Reference

Monagas, M., Khan, N., Andres-Lacueva, C.,  Casas, R., Urpí-Sardà, M., Llorach, R., Lamuela-Raventós, R., & Estruch, R.“Effect of cocoa powder on the modulation of inflammatory biomarkers in patients at high risk of cardiovascular disease” 2009, Am J Clin Nutr, 90.