I recently spotted a bumper sticker that quips, “If I must die, let it be death by chocolate.” It’s good for a chuckle, but evidence is mounting that chocolate can benefit the heart in many ways and may even help you to live longer. Dark chocolate is best: It’s typically richer than milk chocolate in a group of antioxidant flavonoids called flavanols, and it has a better fat content. Here’s a look at recent research on how chocolate can help the heart, brain, skin, and more:
Cut Your Cholesterol Levels
Japanese studies suggest that sipping natural cocoa can improve your cholesterol profile. People who drank the beverage twice daily for several weeks lowered their LDL (“bad”) cholesterol and raised HDL (“good”) cholesterol. In addition, their LDL cholesterol was more resistant to oxidation, making it less likely to clog arteries.
Lower Your Blood Pressure
A 2007 study from Germany showed that eating just one-quarter ounce of dark chocolate a day for eighteen weeks lowered both systolic and diastolic blood pressure without increasing weight. More recently, scientists at Yale University reported that consuming a single bar of dark chocolate or two cups of natural cocoa reduced blood pressure and improved blood-vessel function in overweight adults.
Improve Your Circulation
Eating about 1.5 ounces of dark chocolate a day for two weeks improves blood flow to the heart, according to a 2009 study by Japanese researchers. These improvements were independent of changes in cholesterol levels and blood pressure. When your heart receives more blood flow, you are less likely to develop angina (chest pain) or have a heart attack.
Decrease Inflammation
A pair of 2008 studies found that eating dark chocolate reduces blood levels of C-reactive protein (CRP), a marker for chronic inflammation that indicates an increased risk of heart disease. Scientists at Johns Hopkins University reported that volunteers who consumed 3.5 ounces of dark chocolate a day for one week lowered their CRP levels by 23 percent. And Italian researchers discovered that just two-thirds of an ounce of dark chocolate every three days reduced CRP.
