Antioxidants in It

It is loaded with antioxidants mainly in the form of flavonoids. The main flavonoids in cacao are epicatechin and catechin which are potent antioxidants. Antioxidants help eliminate free radicals in the body that can cause oxidative stress and cellular damage. This helps reduce inflammation and risk of various chronic diseases. Studies show Dark Chocolate antioxidant levels are even higher than other foods high in antioxidants like blueberries, acai berries, and red wine. Consuming antioxidants from it may lower risks of heart disease, cancer, and other illnesses associated with oxidative stress.

Improves Heart Health

Research has consistently shown that eating it regularly can benefit heart health in several ways. It is high in plant sterols which help lower LDL or "bad" cholesterol levels. It also contains flavanols that help lower blood pressure, reduce risk of blood clots, dilate arteries, and regulate blood flow. All of these translate to reduced strain on the heart and lower risk of heart attacks and strokes. For those with cardiovascular issues, small portions of it daily can help protect heart health.

Boosts Brain Function

Flavanols in it also benefit brain and nervous system function. They help increase blood flow to the brain, protect nerve cells from damage, and positively impact mood and cognition. Studies found daily intake improved memory, attention, problem-solving skills and visual-spatial ability in older adults. It also enhances psychological well-being and reduces stress and depression risk. The stimulating effects are attributed to flavonoids improving blood vessel function and oxygenation levels in the brain. It may even help slow cognitive decline associated with aging and conditions like Alzheimer's disease.

Manages Diabetes

It may sound counterintuitive that chocolate would help diabetics, but research shows dark chocolate in moderation is actually beneficial. Its flavanols help regulate insulin sensitivity and glucose metabolism. A few squares of it per day can lower blood sugar levels and risk of insulin resistance. This however only applies to it high in cacao and low in sugar. Milk chocolate and other sweetened chocolates should still be avoided by diabetics due to their high calorie and sugar content. Selecting it made with fair-trade cacao is also preferable as it does not negatively impact insulin responses.

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