Chocolate is actually good for you, if used in moderation, says new research

• Since flavonoids seem to help prevent heart disease and cancer, the idea of eating chocolate sounds like a tempting and delicious way to better your health.
• The complete message is, however, that although chocolate might be preferable to other treats, it is no substitute for vegetables and fruits, which also contain flavonoids.
• The flavonoids in chocolate that laboratory studies demonstrate to have powerful antioxidant effects are called flavanols and procyanidins.
• This rise in antioxidant levels helps protect us from damage to the heart and blood vessels, while it also guards our DNA from damage that can lead to cancer.
• The antioxidants in chocolate have generated a lot of interest because studies show that these compounds are more powerful antioxidants than EGCG in tea, which is a strong antioxidant.
• One study that compared the total antioxidant activity in single servings of cocoa, green tea, black tea and red wine scored cocoa markedly higher than the rest.
• Because dark chocolate is more concentrated in cocoa content, it is higher in flavonoids than milk chocolate.
• For this reason, dark chocolate is used in research studies.
• Beware calorie load A cup of hot or cold cocoa may sound like a health drink loaded with antioxidants, but almost all cocoa drink mixes contain cocoa treated with alkali (also called Dutch cocoa) to produce a darker, richer taste.
• Surprisingly, the fat content of chocolate is not a reason to avoid it.
• Technically, chocolate contains saturated fat, but the particular type of saturated fat -- stearic acid -- is unique because it does not raise blood cholesterol.
• In comparison, a serving of vegetables and fruits contains a generous amount of health-promoting phytochemicals and only 25 to 80 calories.
• Recent research on the flavonoids in chocolate implies that we can enjoy limited amounts of this sweet treat without guilt.