Chocolate: to eat or not to eat?
Whether or not eating chocolate helps or hurts one’s health has been a highly controversial topic. However, researchers are moving the debate to more of a consensus. The evidence appears overwhelming that the consumption of dark chocolate can improve both glucose metabolism (diabetic control) and blood pressure.
Results were gathered from a small study that involved 15 healthy young adults who were supplemented daily with 100 grams of dark chocolate or 90 grams of white chocolate, each of which provided 480 kilocalories. Respectively, the polyphenol content (having antioxidant activity) present in the dark and white chocolate were calculated to be 500 and 0 milligrams (mg). Participants were divided into two groups; each group ingested:
- One type of chocolate for 15 days
- No chocolate for a subsequent seven days
- The other type of chocolate for an additional 15 days
It was discovered that dark chocolate supplementation was linked to improved insulin resistance and sensitivity, as well as decreased systolic blood pressure. The white chocolate, on the other hand, had no effect.
Chocolate’s Flavanol Content
Cocoa is rich in flavanols, a class of polyphenols found in plants; however, the concentration of the flavanols in any chocolate depends on:
- The flavanol content of the cocoa plant it is derived from
- The procedures used to transform the cocoa into chocolate
Chocolate such as the dark chocolate used in the study could contain a relatively high concentration of flavanols. Researchers believe the regulation of nitric oxide production by the flavanols found in dark chocolate could explain its effects on insulin sensitivity and blood pressure. It remains unclear, however, how flavanols interact with the body to increase nitric oxide bioavailability. One suggested mechanism is insulin-mediated cell signaling, because insulin can modulate several signaling molecules involved in nitric oxide-synthase regulation.
Source - Dr. Mercola : Should You Eat Chocolate?