Originally published May 28 2005
Dark chocolate may be good source of flavonoids, but other sources are better, says dietician
by Mike Adams, the Health Ranger, NaturalNews Editor
Scientists have proven that dark chocolate has the same type of flavonoids that antioxidant rich foods such as green tea, red fruits and vegetables, and red wine do. High blood levels of flavonoids contribute to good cardiovascular health and may lower the risk of heart disease and certain cancers. Nutritionists are quick to point out, though, that the antioxidant benefits of a bar of chocolate can be achieved with far fewer calories by having steamed vegetables or a cup of green tea instead. Diana Rodenberg, registered dietician at St. Luke�s Hospital, says that if you want to add chocolate to your diet, you will probably have to compensate for the calories and fat by taking out something else.
Dark chocolate is commandeering real estate in the candy aisle, quite pleased with its deep, dark self.
It just so happens that researchers recently have focused on the potential health benefits of dark chocolate, which ultimately could translate into ...
Chocolate is made from cacao beans, a great source of flavonoids and a beneficial plant compound that's in other good stuff including green and red fruits and vegetables, red wine and green tea.
Scientists are finding that higher blood levels of flavonoids create good cardiovascular effects, the kind that may lower the risk of heart disease and certain cancers.
For dark chocolate lovers, the research, much of it sponsored by candy maker Mars Inc., is promising.
A report in the March issue of the American Journal of Clinical Nutrition linked high-flavonoid dark chocolate with improved blood pressure.
Diana Rodenberg, registered dietician at St. Luke's Hospital, said that these are the same antioxidant effects people get from fruits and vegetables and for a lot fewer calories.
"We all hope that flavonoids and antioxidants turn out to reduce heart disease and cancer, but we don't have that evidence yet," she said.
"My concern is that until recently, people ate chocolate sparingly because they knew it wasn't broccoli.
They knew they had to be cautious," said Liebman, who noted that she isn't opposed to small amounts of candy as a treat.
Experts say dark chocolate, high in calories and fat, still can be a healthy choice compared with other treats because of potentially good effects of flavonoids.
Eat chocolate after supper when you are full and less likely to overindulge.
Remember it's a treat, something extra, and shouldn't replace nutrient-rich fruits and vegetables.
Eat a small amount, in the range of 1 to 2 ounces.
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