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Eating Dark Chocolate May Help
Prevent Heart Problems
A Reuters Health article of August 27, 2003 reports on
research that shows that eating dark chocolate, but not milk chocolate,
raises plasma antioxidant levels, an effect that could help protect
against heart disease. The new study from the University of Glasgow,
showed eating chocolate increases blood antioxidants but consuming milk at
the same time cancels the health benefits.
What are antioxidants? They are compounds that
combine with free radicals in the body and neutralize their damaging
effects. What are free radicals? These are highly reactive molecules that
are produced through normal body processes, as well as external stimuli
such as air pollution and tobacco smoke. These free radicals react with
billions of cells in the body and may lead to the development of a number
of chronic diseases including cancer, cataracts and heart disease. There
are many studies in the medical journals demonstrating the positive
effects of antioxidants on large populations to decrease the frequency of
new cancers as well as decrease the recurrence rates in people who already
have cancer. Additionally, antioxidants have been shown to have a
positive effect on the cardiovascular system by decreasing the heart
attack rate.
Volunteers in the University of Glasgow study were
given either plain (dark) chocolate or milk chocolate. Some were also
given milk in the double-blind experiment. Then their antioxidant levels
were tested. Blood analysis one-hour after dark chocolate was eaten
revealed a significant rise in antioxidant levels. "Those volunteers who
had dark chocolate had a 20 percent increase in antioxidants in their
plasma," said Alan Crozier, one of the research team. "But those who had
milk chocolate, or milk with their dark chocolate, showed no increase in
epicatechin plasma levels."
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