Why eating chocolates is good for you

For lots of people there is little doubt about the deliciousness of chocolate. But its health benefits are less clear. Chocolate has been implicated in causing a litany of problems including acne and obesity. In large enough quantities it even has the potential to poison people. But in recent years a slew of studies have found that eating small amounts of the right kind of chocolate can actually be healthy. Why? The short answer lies in the chemistry of chocolate.

First, cocoa beans are packed with flavonoids which are natural antioxidants. One in particular, called epicatechin, seems especially effective in helping the body get rid of free-radicals, which may help preserve cell membranes and ward off cardiovascular disease. But flavanoids degrade quickly when heated or processed and are often removed from commercial chocolate because they taste bitter. So only raw cocoa and, to a lesser extent, dark chocolate, offer these benefits.

Second, cocoa contains a stimulant called theobromine which has some positive health effects. Theobromine has a very similar molecular structure to caffeine. But while caffeine’s effects are more prominent in the central nervous system, one of theobromine's well-known effects is on the heart. By increasing the heartbeat and dilating blood vessels, it can lower blood pressure. It may also boost ‘good’ rather than ‘bad’ cholesterol and stop plaque building up on artery walls. Theobromine can even help alleviate symptoms of asthma because it helps relax the body’s smooth muscle, such as that found in the lungs. Some studies suggest it is better at suppressing coughs than codeine. Last and perhaps most surprising of all, chocolate may fight tooth decay more effectively than fluoride. Theobromine appears to help with repairing enamel and protecting teeth from further erosion by acids.