Tag: Flavanols

Studies on adolescents have shown an inverse association between higher flavonoid intake from cocoa products and lower abdominal fat measurements, such as waist circumference. This suggests that the bioactive compounds in cacao may play a role in managing fat storage.

A Harvard study found regular dark chocolate consumption was linked to a lower risk of type 2 diabetes, unlike milk chocolate. This leads many to ask, what is the healthiest sweet chocolate? The answer points toward high-cacao dark chocolate, enjoyed mindfully and in moderation.

Studies have shown that flavanols in high-cocoa dark chocolate can stimulate nitric oxide production, causing blood vessels to widen and potentially lower blood pressure. So, can I eat dark chocolate during high blood pressure, and what are the rules?

Epidemiological studies show that certain populations with a high dietary intake of cocoa have lower rates of cardiovascular disease. This health-boosting effect is primarily due to a specific ingredient in chocolate: cocoa flavanols, a type of antioxidant-rich plant nutrient.

Research from the Harvard T.H. Chan School of Public Health indicates dark chocolate may contain up to three times more flavanol-rich cocoa solids than milk chocolate. The higher concentration of antioxidants raises the question: is it true that dark chocolate is healthier than milk chocolate? The answer lies in understanding the differences between these popular treats.

Cocoa contains more phenolic antioxidants than most foods, but is coco chocolate healthy? The answer depends heavily on the processing and sugar content, separating the benefits of raw cacao from the downsides of heavily-processed, sugar-filled confections.

According to a 2024 study, moderate dark chocolate consumption is linked to a lower risk of type 2 diabetes, unlike milk chocolate. But not all dark chocolate is created equal, so which dark chocolate is actually healthy depends on several key factors beyond just its dark color.

According to a 2023 study published in *Food & Function*, blending bananas with berries can decrease the absorption of beneficial compounds from the berries by as much as 84%. This surprising finding reveals the scientific reason why not eat bananas and berries together if your goal is to maximize the health benefits of berries in smoothies.

While both natural and Dutch processed cocoa originate from cacao beans, a key difference in their processing fundamentally impacts their nutritional value. The alkalization process used to create Dutch processed cocoa, which neutralizes its acidity and creates a milder flavor, can destroy a significant portion of its heart-healthy antioxidants.

The sugar in chocolate can provide an energy boost within 15 minutes of consumption, followed by a potential crash. However, how quickly is chocolate absorbed overall depends heavily on its composition, with fat and cocoa content playing a crucial role in the process.