It is rare that eating chocolate is recommended for health reasons. Quite surprisingly, dark chocolate is said to contain antioxidants that benefit your body when eaten properly.
People often refer to dark chocolate as “bittersweet” chocolate. It contains roughly 70% cocoa solids and has less or no sugar added.
Since it has less or no sugar, dark chocolate is far less vulnerable to heat than milk chocolate.
Other studies indicate that another benefit of dark chocolates is it could aid with lowering bad cholesterol oxidation and reduce the risk of blood clots.
The key reasons why dark chocolates have these benefits are the flavonoids they contain. A flavonoid is a ketone that a person can also find in the stems, seeds, and leaves of several plants. These flavonoids are members of a class of antioxidants called polyphenols, which are also found in red wine, tea, and certain vegetables and fruits.
When compared with strawberries, it is estimated that dark chocolate contains eight times the levels of polyphenol antioxidants.
More studies have indicated that there are minimized benefits eating dark chocolate antioxidants if it were taken with milk or if milk were part of the dark chocolate mixture. It is believed that the molecules of milk adhere themselves to the epicatechins and prevent the proper assimilation of the flavonoids by the body.
Not all studies lean toward dark chocolates. Concerns have been raised about the possibility of dark chocolate inducing migraine attacks. However, data to fully support those concerns is still insufficient.
Aside from being a delight on the palate, consuming 50 grams of dark chocolate made of at least 70 percent chocolate solids could provide health benefits and supplement your diet with additional iron, potassium, and calcium.