Cocoa’s Benefits: At a GlanceDozens of studies demonstrate that cacao, cocoa and high-quality dark chocolate foods can support human health in a variety of ways. This chart gives a visual representation of the areas of health for which cocoa may be beneficial:

Global Research Focuses on CocoaBelow are just a few of the dozens of scientific journals that have published research on the health benefits of cacao, cocoa and chocolate:

The following are prominent universities and research institutions that have funded independent research on cacao, cocoa and chocolate:

Akita, M., et al. Effects of cacao liquor polyphenols on cardiovascular and autonomic nervous functions in hypercholesterolaemic rabbits. Basic and Clinical Pharmacology and Toxicology. December 2008. 103(6):581-7. Allen, R., Carson, L., Kwik-Uribe, C. Evans, E. Daily consumption of a dark chocolate containing flavanols and added sterol esters affects cardiovascular risk factors in a normotensive population with elevated cholesterol. Journal of Nutrition. April 2008; 138(4): 725-731. Arlorio M, et al. Protective Activity of Theobroma cacao L. Phenolic Extract on AML12 and MLP29 Liver Cells by Preventing Apoptosis and Inducing Autophagy. J Agric Food Chem. 2009 Nov 2.Baba S, et al. Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans. Am J Clin Nutr. 2007 Mar;85(3):709-17.Bailleux, N et al. The Book of Chocolate Flammarion, 2004.Balzer, J, et al. J Am Coll Cardiol, 2008; 51:2141-2149. Sustained Benefits in Vascular Function Through Flavanol-Containing Cocoa in Medicated Diabetic Patients. A Double-Masked, Randomized, Controlled Trial. Bayard V, et al. Does flavanol intake influence mortality from nitric oxide-dependent processes? Ischemic heart disease, stroke, diabetes mellitus, and cancer in Panama. Int J Med Sci. 2007 Jan 27;4(1):53-8.Borenstein, A. A Community-Based Study of Aging and Dementia the Japanese American Community of Seattle and King County KAME Project 2002.Coe, S and Coe, M. The True History of Chocolate Thames and Hudson, 1996.Crews, W., Harrison, D., Wright, J. A double-blind, placebo-controlled, randomized trial of the effects of dark chocolate and cocoa on variables associated with neuropsychological functioning and cardiovascular health: clinical findings from a sample of healthy, cognitively intact older adults. American Journal of Clinical Nutrition. April 2008; 87(4): 872-880. D’Archivio M, et al. Modulatory effects of polyphenols on apoptosis induction: relevance for cancer prevention. Int J Mol Sci. 2008 Mar;9(3):213-28. Epub 2008 Feb 28.Desch S, et al. Effect of Cocoa Products on Blood Pressure: Systematic Review and Meta-Analysis. Am J Hypertens. 2009 Nov 12.Engler, M and Engler, M. The vasculoprotective effects of flavonoid-rich cocoa and chocolate Nutrition Research 24 (2204), 695-706.Engler, M et al. Flavonoid-Rich Dark Chocolate Improves Endothelial Function and Increases Plasma Epicatechin Concentrations in Health Adults JACN, 23:5, 197-204.Fisher ND, Hollenberg NK. Aging and vascular responses to flavanol-rich cocoa. J Hypertens. 2006 Aug;24(8):1575-80.Fraga C. Cocoa, diabetes, and hypertension:should we eat more chocolate? AJCN 81: 3, 541-542.Fujimoto, Y., Yonemura, T., Sakuma, S. Stearic acid potently modulates the activity of cyclooxygenase-1, but not cyclooxygenase-2, in the form of its CoA ester. Prostaglandins, Leukotrienes and Essential Fatty Acids. January 2008; 78(1): 81-84.Grassi, et al. Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelial Vasodilatation in Hypertensives Hypertension 46: 398-405.Gustavsson C, et al. Cocoa Butter and Safflower Oil Elicit Different Effects on Hepatic Gene Expression and Lipid Metabolism in Rats. Lipids. 2009 Oct 6.Hamed MS, et al. Dark chocolate effect on platelet activity, C-reactive protein and lipid profile: a pilot study. South Med J. 2008 Dec;101(12):1203-8. Erratum in: South Med J. 2009 Mar;102(3):332. Anand, Singla.Heiss C, et al. Sustained increase in flow-mediated dilation after daily intake of high-flavanol cocoa drink over 1 week. J Cardiovasc Pharmacol. 2007 Feb;49(2):74-80.

Hirao, C et al. Cocoa Showed Antibacterial Effects on Periopathogenic Bacteria , Second International Conference on Polyphenols and Health, 2005 BA 9.Janszky I, et al. Chocolate consumption and mortality following a first acute myocardial infarction: the Stockholm Heart Epidemiology Program. J Intern Med. 2009 Sep;266(3):248-57.Jourdain C, et al. In-vitro effects of polyphenols from cocoa and beta-sitosterol on the growth of human prostate cancer and normal cells. Eur J Cancer Prev. 2006 Aug;15(4):353-61.Keen, C et al. Cocoa antioxidants and cardiovascular health AJCN 81:1, 298S-303.Lamuela-Raventos et al. Review:Health Effects of Cocoa Flaonoids Food Science and Technology International 11:159-176.Lee, K., et al. Cocoa Procyanidins Inhibit Expression and Activation of MMP-2 in Vascular Smooth Muscle Cells by Direct Inhibition of MEK and MT1-MMP Activities. Cardiovascular Research. July 2008; 79(1):34-41. Martín MA, et al. Cocoa flavonoids up-regulate antioxidant enzyme activity via the ERK1/2 pathway to protect against oxidative stress-induced apoptosis in HepG2 cells. J Nutr Biochem. 2009 Feb 4.Maskarinec G. Cancer protective properties of cocoa: a review of the epidemiologic evidence. Nutr Cancer. 2009;61(5):573-9.Monagas M, et al. Effect of cocoa powder on the modulation of inflammatory biomarkers in patients at high risk of cardiovascular disease. Am J Clin Nutr. 2009 Nov;90(5):1144-50.Neilson AP, et al. Influence of Chocolate Matrix Composition on Cocoa Flavan-3-ol Bioaccessibility In Vitro and Bioavailability in Humans. J Agric Food Chem. 2009 Sep 25.Nemecz, G. The Health Benefits of Dark Chocolate US Pharmacist 29:2Nurk E, et al. J Nutr. 2009 Jan;139(1):120-7. Intake of flavonoid-rich wine, tea, and chocolate by elderly men and women is associated with better cognitive test performance.Ohno M, Sakamoto KQ, Ishizuka M, Fujita S. Phytother Res. 2009 Jan 23. Crude cacao theobroma cacao extract reduces mutagenicity induced by benzo[a]pyrene through inhibition of CYP1A activity in vitro. Paetsch, P et al. 2-Phenylethylamine-induced changes in catecholamine receptor dnsity: implications for antidepressant drug action Neurochem Res 18:9, 1015-1022.Raudenbush, B. Chocolate May Boost Brain Power, Wheeling Jesuit University. Publication pending , Ma, 2006.Ross N. Cure or cocoa? J R Soc Med. 2009 Nov;102(11):458.Sies, H. Nutritional Protection Against Skin damage from Sunlight Annu Rev Nutr 24:173-200.Shiina Y, et al. Int J Cardiol. 2009 Jan 24;131(3):424-9. Acute effect of oral flavonoid-rich dark chocolate intake on coronary circulation, as compared with non-flavonoid white chocolate, by transthoracic Doppler echocardiography in healthy adults. Srikanth RK, Shashikiran ND, Subba Reddy VV. Chocolate mouth rinse: Effect on plaque accumulation and mutans streptococci counts when used by children. J Indian Soc Pedod Prev Dent. 2008 Jun;26(2):67-70.Williams , R et al. Flavonoids:Antioxidants of Signalling Molecules Free Rad Bio Med 36:7, 838-849.Wolfe, D and Shazzie. Naked Chocolate; Maul Brothers Publishing, 2005.Youdim, K et al. Flavonoids and the brain: interactions at the blood-brain barrier and their physiological effects on the central nervous system Free Rad Biol Med 37:11, 1683-1693.Zhu, Q et al. Inhibitory Effects of Cocoa Flavanols and Procyanidin Oligomers on Free Radical Induced Erythrocyte Hemolysis Experimental Biology and Medicine 227: 321-329.

Additional References

Journal of NutritionJournal of American Medical AssociationEuropean Journal of Oral ScienceBritish Journal of MedicineJournal of the American College of CardiologyAmerican Journal of Clinical NutritionJournal of Cardiovascular PharmacologyJournal of Agricultural and Food ChemistryJournal of Ethnopharmacology

Journal of Cosmetic DermatologyJournal of PeriodontologyJournal of Clinical BiochemistryInternational Journal of ObesityInternational Journal of CardiologyAmerican Journal of HypertensionBritish Journal of NutritionFree Radical Biology and MedicineEuropean Journal of Cancer Prevention

Yale UniversityOxford UniversityUniversity of IllinoisUniversity of NottinghamHarvard UniversityHeinrich-Heine-University, Duesseldorf, GermanyTokyo Medical and Dental UniversityIndiana University

Cancer Research Center of HawaiiUniversity of WashingtonInnsbruck Medical University, AustriaGeorgetown UniversityUniversity of BarcelonaLondon UniversityBeth Israel Deaconess Medical Center, BostonBrigham and Women’s Hospital, BostonPurdue University

University of California, DavisHokkaido University, JapanUniversity of Oulu, FinlandUniversity of Florence, ItalySt George’s Hospital Medical School, LondonUniversity of MiamiUniversity of ViennaUniversity of West VirginiaSt. John’s University

Other benefits:• Lessen inflammatory

response• Combat oxidative stress• Help relieve diabetic

symptoms• Increase energy/physical

stamina• Aid Immune function• Cellular protection

In an era of exploding scientific investigation into the effects of diet on human health, cocoa has been singled out for its promising health benefits. The cacao

bean, which is borne of the Theobroma cacao tree and which forms the basis of cocoa and chocolate products, is the focus of more than 1,200 published studies to date, with other research unpublished and many more studies underway. Moreover, a large percentage of these studies are human studies, and the vast majority have been positive in their findings—both additional elements of validation for cocoa as a health-promoting food.

The following are just some of the areas of health for which cocoa has been studied, with the approximate number of studies in this area:

Antioxidant properties (more than 200 studies)Cardiovascular health (more than 170 studies)Diabetes (approx. 30 studies)Brain health (more than 60 studies)Mood (more than a dozen studies)Cancer/cell protective properties (more than 70 studies)Inflammation (approx. 40 studies)Obesity (approx. two dozen studies)Skin health (more than 30 studies)

How Much Chocolate Should You Eat?Recent studies on cacao have concluded that health benefits were obtained by consuming dark chocolate foods containing 600-900 mg of flavonoids on a regular daily basis. Flavonoids are just one of the classes of antioxidant compounds found in abundance in cacao.

All of the recent studies on cocao have concluded that health benefits were obtained by consuming high flavonoid enriched

What Kind of Chocolate is Best?Not all chocolate is the same. Those chocolate products that use alkalized (“dutched”) cocoa and that contain high amounts of sugar, oils, milk fats, and synthetic ingredients won’t yield the same health benefits as healthy dark chocolate.

Because of these differences, consider the following when choosing a healthful chocolate product:

• Choose dried, not roasted, cacao beans that have been washed and thoroughly cleaned.

• Avoid chocolates that have undergone any alkalization or “dutching” processes, which can neutralize the effects of nutrients in the beans, as well as interfere with its antioxidant potential.

• The chocolate should be tested for bacteria and other infectious agents, as well as for lead.

• Processing temperature for cacao beans should not exceed 110°F.

• Look at the ingredients—a healthful chocolate product should have cocoa butter and cocoa solids as primary ingredients, not milk fats or hydrogenated oils.

• Bitter is best. Although milk chocolate isn’t “bad,” studies have

confirmed that chocolate products with the highest antioxidant activity contain at least 70 percent pure cocoa powder.

• Cocoa that is cold-processed contains far more polyphenols (epicatechins and flavanols) than cocoa that has been roasted and heated.

• How chocolate is sweetened is another important point. Obviously, avoid products high in refined sugars. Instead, good sweetening agents include low-glycemic sugars such as unprocessed crystallized cane sugar, fructose, and agave syrup.

• Avoid products that use waxes or preservatives.

To order additional copies call 877.225.3521 or visit www.healthychocolatetools.com© 2009 Sound Concepts. All Rights Reserved. No part of this publication may be reproduced, transmitted, or translated into any language in any form by any means without the written permission of Sound Concepts. Information herein is NOT intended to be taken as medical advice. No therapeutic or medical claims are either implied or made. DO NOT ALTER ANY MEDICAL TREATMENT, OR THE USE OF MEDICATIONS, WITHOUT THE PERMISSION OF YOUR MEDICAL CARE PROVIDER. FDA regulations prohibit the use of therapeutic or medical claims in conjunction with the sale of any product not approved by the FDA.

THE SCIENCE BEHIND CACAO, COCOA AND DARK CHOCOLATE

Cocoa and Science: A Summary

dark chocolate foods containing at a minimum of 600-1100 mg of flavonoids. The high flavonoid chocolate foods had to be consumed at least three times a day to maintain blood levels of the nutrients which provide the outstanding results. Cocoa is a mixture of flavonols, flavanols, vitamins, minerals, theobromine, tryptophan, and other bioactive nutrients which synergically maximizes one’s health and prevents diseases and illnesses.

“If these observations [regarding cocoa epicatechin] predict the future, then we can say without blushing that they are among the most important observations in the history of medicine . . . Epicatechin could potentially get rid of 4 of the 5 most common diseases in the western world. How important does that make epicatechin? I would say very important.”Norman Hollenberg, PhD, MD, Harvard University

Cardiovascular health

Brain/mental function

Mood

Eye/visual health

Oral health

Skin health

Dr. Warren has extensive experience in family medicine and ran a frontier medicine practice for years. He is board certified in family medicine as well as in hospice and palliative medicine. He is also a Fellow of the American Professional Wound Care Association and is involved in wound care research. He is the founder of the Foundation for Flavonoid Research and the owner of Aging Well, a nutritional supplement company. He is very interested in improving quality of life through nutrition and fitness. He hosts a national health television show, Health Matters with Dr. Steve, and he is a contributor to Life Made Simple TV. He has been featured in three PBS specials, and he is currently the medical director of numerous nursing homes. He is married with seven children.

STEVEN E. WARREN MD, DPA, FABFP, FABHPM, FAPWCA, CIME

Weight control

STEVEN E. WARREN MD, DPA, FABFP, FABHPM, FAPWCA, CIME

*HB023*HB023

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COCOA AND CHOCOLATE:

WHAT THE SCIENCE SHOWS

CARDIOVASCULAR HEALTH

KEY BENEFITS

• The protective effects of cocoa on the heart and vascular system are probably its most well-documented

• Cocoa’s antioxidants neutralize free radicals, minimize oxidative stress and relieve inflammation

• Cocoa can stimulate the production of nitric oxide, which relaxes blood vessels

• Research shows that cocoa can improve platelet function, decrease blood clotting and control blood sugar/insulin levels

SCIENTIFIC SUPPORT

“The acute ingestion of both solid dark chocolate and liquid cocoa improved endothelial function and lowered blood pressure in overweight adults.”Am J Clin Nutr. 2008 Jul;88(1):58-63. Acute dark chocolate and cocoa ingestion and endothelial function: a randomized controlled crossover trial.

“Diets rich in flavanols reverse vascular dysfunction in diabetes, highlighting therapeutic potentials in cardiovascular disease.”J Am Coll Cardiol. 2008 Jun 3;51(22):2141-9. Sustained benefits in vascular function through flavanol-containing cocoa in medicated diabetic patients a double-masked, randomized, controlled trial.

“Dark chocolate induces coronary vasodilation, improves coronary vascular function, and decreases platelet adhesion 2 hours after consumption.”Circulation. 2007 Nov 20;116(21):2376-82. Dark chocolate improves coronary vasomotion and reduces platelet reactivity.

INFLAMMATION

KEY BENEFITS

• A growing body of research associates chronic inflammation with a number of diseases

• Cocoa flavanols inhibit activity of inflammation messengers such as leukotrienes

• Flavonoids are inhibitors of the COX-1 and COX-2 enzymes, which contribute to inflammation

SCIENTIFIC SUPPORT

“Epicatechin or other flavonoids [in cocoa] were found to suppress lipid peroxidation in LDL induced by [the pro-inflammatory enzyme] myeloperoxidase.”Am J Clin Nutr. 2005 Jan;81(1 Suppl):304S-312S. Cocoa polyphenols and inflammatory mediators.

“In a combination of in vivo and in vitro studies, we and others have observed that cocoa can be an anti-inflammatory modulator.”J Med Food. 2009 Feb;12(1):1-7. Cocoa flavanols and procyanidins can modulate the lipopolysaccharide activation of polymorphonuclear cells in vitro.

“Our findings suggest that regular consumption of small doses of dark chocolate may reduce inflammation.”J Nutr. 2008 Oct;138(10):1939-45. Regular consumption of dark chocolate is associated with low serum concentrations of C-reactive protein in a healthy Italian population.

BRAIN/STROKE

KEY BENEFITS

• Like the heart and blood vessels, dark chocolate can protect the brain from conditions related to high blood pressure, clots and free radical damage

• The antioxidants in cocoa protect brain cells, blood vessels and tissue

• Increased blood flow also improves mental cognition and performance

SCIENTIFIC SUPPORT

“Our data suggest a promising role for regular cocoa flavanol’s consumption in the treatment of cerebrovascular ischemic syndromes, including dementias and stroke.”Neuropsychiatr Dis Treat. 2008 Apr;4(2):433-40. Cerebral blood flow response to flavanol-rich cocoa in healthy elderly humans.

“Our results show that cocoa extract and epicatechin may exert a [brain and nerve] protective action by reducing [free radical] production.”Eur J Nutr. 2009 Feb;48(1):54-61. Neuroprotective effect of cocoa flavonoids on in vitro oxidative stress.

ANTIOXIDANT/OXIDATIVE STRESS

KEY BENEFITS

• Free radical damage is linked to more than 100 conditions ranging from heart disease and arthritis to dementia and diabetes

• Many of chocolate’s benefits are based around its various ingredients to fight free radicals and minimize the effects of aging

• Cocoa contains twice the antioxidants of red wine and three times that of green tea

• Cocoa’s ORAC score (measures antioxidants) is about 10 times that of spinach

• The cacao bean contains various antioxidant compounds, including catechins and flavanols

SCIENTIFIC SUPPORT

“Theobroma cacao L. is known to have potential cardiovascular and cancer chemopreventive activities because of its high content of phenolic phytochemicals and their antioxidant capacities.”J Agric Food Chem. 2009 Nov 2. Protective Activity of Theobroma cacao L. Phenolic Extract on AML12 and MLP29 Liver Cells by Preventing Apoptosis and Inducing Autophagy.

“Cocoa flavonoids have shown a powerful antioxidant activity providing protection against oxidation and helping prevent oxidative stress-related diseases.”J Nutr Biochem. 2009 Feb 4. Cocoa flavonoids up-regulate antioxidant enzyme activity via the ERK1/2 pathway to protect against oxidative stress-induced apoptosis in HepG2 cells.

Inside this brochure are just a few of the hundreds of studies focusing on cocoa to highlight the convincing scientific evidence demonstrating that cocoa and chocolate can be an important component of a healthy lifestyle.

IMMUNE FUNCTION

KEY BENEFITS

• Cocoa appears to enhance the function of specific immune cells

• Cocoa appears to have some antimicrobial properties

SCIENTIFIC SUPPORT

“Studies in this line suggest that high-dose cocoa intake in young rats favours the T helper 1 (Th1) response and increases intestinal gammadelta T lymphocyte count.”Br J Nutr. 2009 Apr;101(7):931-40. Cocoa: antioxidant and immunomodulator.

SPORTS/ATHLETIC PERFORMANCE

KEY BENEFITS

• Cocoa can help repair exercise-induced muscle damage, enhance energy metabolism and improve cardiovascular and lung function

SCIENTIFIC SUPPORT

“The results of this study suggest that chocolate milk is an effective recovery aid between two exhausting exercise bouts.”Int J Sport Nutr Exerc Metab. 2006 Feb;16(1):78-91. Chocolate milk as a post-exercise recovery aid.

MOOD

KEY BENEFITS

• Chocolate positively improves blood flow to the brain, thereby affecting mental function, cognition and mood

• Several chemicals in cocoa enhance mood, decrease depression and moderate emotional response

SCIENTIFIC SUPPORT

“In this socioeconomically homogenous male cohort, chocolate preference in old age was associated with better health, optimism and better psychological well-being.”Eur J Clin Nutr. 2008 Feb;62(2):247-53. Chocolate, well-being and health among elderly men.

VISUAL/EYE HEALTH

KEY BENEFITS

• Cocoa’s antioxidant properties protect the eye’s sensitive tissue and nerves

SCIENTIFIC SUPPORT

“Our findings suggest that [cocoa procyanidins] inhibit diabetes-induced cataract formation possibly by virtue of its antioxidative activity.”Exp Biol Med (Maywood). 2004 Jan;229(1):33-9. Ingestion of proanthocyanidins derived from cacao inhibits diabetes-induced cataract formation in rats.

WEIGHT CONTROL

KEY BENEFITS

• Obesity is a huge and growing problem in the United States

• Cocoa may regulate genes that control weight gain

• It also appears to suppress appetite and stabilize blood sugar levels

• Cocoa may influence brain chemicals to reduce cravings

SCIENTIFIC SUPPORT

“Ingested cocoa can prevent high-fat diet-induced obesity by modulating lipid metabolism, especially by decreasing fatty acid synthesis and transport systems, and enhancement of part of the thermogenesis mechanism in liver and white adipose tissue.”Nutrition. 2005 May;21(5):594-601. Ingested cocoa can prevent high-fat diet-induced obesity by regulating the expression of genes for fatty acid metabolism.

“Satiety and fullness were significantly increased after [ingesting] chocolate milk.”Br J Nutr. 2007 Mar;97(3):579-83. Increased satiety after intake of a chocolate milk drink compared with a carbonated beverage, but no difference in subsequent ad libitum lunch intake.

CANCER/CELL PROTECTION

KEY BENEFITS

• Recent years have revealed the potential of chocolate’s primary compounds to protect the cell and fight cancer

• Cocoa’s primary nutrients help minimize damage to cell DNA

• Cocoa’s primary nutrients stimulate the activity of detoxification enzymes and induce apoptosis (death) of problematic cells

• Cocoa decreases inflammation, a key contributor to cancer formation

SCIENTIFIC SUPPORT

“Due to their high concentration of catechins and procyanidins, cocoa and chocolate products may have beneficial health effects against oxidative stress and chronic inflammation, risk factors for cancer.”Nutr Cancer. 2009;61(5):573-9. Cancer protective properties of cocoa: a review of the epidemiologic evidence.

“A significant reduction in the incidence of prostate tumors was also observed . . . In conclusion, [cocoa] protected from prostate carcinogenesis.”Eur J Cancer Prev. 2008 Feb;17(1):54-61. Protective effect of Acticoa powder, a cocoa polyphenolic extract, on prostate carcinogenesis in Wistar-Unilever rats.

ORAL HEALTH

KEY BENEFITS

• Cocoa slows free radical damage in gum tissues and slows the activity of the bacteria most responsible for tooth decay

SCIENTIFIC SUPPORT

“Consuming a cocoa-enriched diet could diminish periodontitis-induced oxidative stress, which, in turn, might suppress the progression of periodontitis.”J Periodontol. 2009 Nov;80(11):1799-808. Preventive effects of a cocoa-enriched diet on gingival oxidative stress in experimental periodontitis.

“CBHE is highly effective in reducing mutans streptococci counts and plaque deposition when used as a mouth rinse by children.”J Indian Soc Pedod Prev Dent. 2008 Jun;26(2):67-70. Chocolate mouth rinse: Effect on plaque accumulation and mutans streptococci counts when used by children.

SKIN

KEY BENEFITS

• Cocoa polyphenols protect the skin from UV radiation

• These polyphenols likely minimize inflammation in skin tissue

SCIENTIFIC SUPPORT

“Our study demonstrated that regular consumption of a chocolate rich in flavanols confers significant photoprotection and can thus be effective at protecting human skin from harmful UV effects.”J Cosmet Dermatol. 2009 Sep;8(3):169-73. Eating chocolate can significantly protect the skin from UV light.

DEMENTIA

KEY BENEFITS

• Cocoa polyphenols minimize free radical damage and minimize inflammation (which contributes to stroke and dementia)

• Cocoa improves blood flow to the brain for improved cognitive performance

SCIENTIFIC SUPPORT

“The prospect of increasing cerebral perfusion [blood flow] with cocoa flavanols is extremely promising.”J Cardiovasc Pharmacol. 2006;47 Suppl 2:S210-4. Cocoa flavanols and brain perfusion.

DIABETES

KEY BENEFITS

• Numerous studies indicate that dark chocolate has a very favorable effect on blood sugar levels and the symptoms of diabetes

• Cocoa polyphenols protect blood vessels from scarring by excess glucose and insulin

• Minimizes symptoms of neuropathy

• Protects from cardiovascular symptoms related to blood-glucose abnormalities

SCIENTIFIC SUPPORT

“Dietary supplementation with [cocoa] can dose-dependently prevent the development of hyperglycemia . . . The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.”Nutrition. 2007 Apr;23(4):351-5. Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice.

CHOLESTEROL

KEY BENEFITS

• Cholesterol is implicated in various forms of cardiovascular disease and stroke

• Cocoa can minimize the oxidation of harmful cholesterol

• Cocoa appears to slow the absorption of cholesterol in the intestinal tract

SCIENTIFIC SUPPORT

“Results indicate that regular consumption of chocolate as part of a low-fat diet may support cardiovascular health by lowering cholesterol and improving blood pressure.”J Nutr. 2008 Apr;138(4):725-31. Daily consumption of a dark chocolate containing flavanols and added sterol esters affects cardiovascular risk factors in a normotensive population with elevated cholesterol.

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