If you get high-quality dark chocolate that has a high percentage of cocoa, then you will be getting something that is quite healthy.In addition to being rich in minerals, it also has a respectable quantity of the soluble fiber.
Oxygen radical absorbance capacity is what is meant by the acronym ORAC. It is a measurement of the antioxidant activity of the foods that are consumed.Cocoa and dark chocolate have a wide variety of powerful antioxidants. In fact, they have way more than most other foods.
Dark chocolate contains flavanoids, which have been shown to activate the endothelium, or the lining of the arteries, to create nitric oxide (NO) One of the things that NO is responsible for is sending signals to the arteries so that they may relax.
Dark chocolate consumption has been shown to reduce numerous significant risk factors for cardiovascular disease. It has the potential to reduce blood cholesterol levels.Eating dark chocolate that had the flavanol lycopene added to it was shown to considerably lower levels of total cholesterol, LDL ("bad") cholesterol.
It would indicate that the chemicals included in dark chocolate provide a significant amount of protection against the oxidation of LDL.This should, over the course of time, result in considerably less cholesterol being lodged in the arteries, which should, in turn, result in a decreased risk of heart disease.
There is some evidence that the bioactive chemicals found in dark chocolate are beneficial to skin health.The flavanols have the ability to protect against UV damage, promote blood flow to the skin, as well as boost skin density and hydration
There is yet more excellent news to come. It's possible that eating dark chocolate will make your brain work better.Cocoa flavanoids have been shown to help sustain cognitive function in older persons who have moderate cognitive impairment and may also assist lower the risk of dementia progression.