Doctors Say a Chocolate a Day Keeps Them Away

By Patricia Reaney

GLASGOW, Scotland (Reuters) - Good news for chocoholics. The treat favored by millions is also good for you, U.S. researchers said Monday.

Chocolate contains compounds called flavonoids that can help maintain a healthy heart and good circulation and reduce blood clotting -- which can cause heart attacks and strokes.

``More and more, we are finding evidence that consumption of chocolate that is rich in flavonoids can have positive cardiovascular effects,'' Carl Keen, a nutritionist at the University of California, Davis, told a science conference.

``We not only have observed an increase in antioxidant capacity after chocolate consumption, but also modulation of certain compounds which affect blood vessels.''

Antioxidants are substances that help reduce the damage of cancer-causing charged particles in the body. Fruits, vegetables, nuts and whole grains are high in antioxidant vitamins such as C and E.

NOT ALL CHOCOLATE CREATED EQUAL

Flavonoids in chocolate are derived from cocoa, which is rich in the compounds. Research has shown that a small bar of dark chocolate contains as many flavonoids as six apples, 4.5 cups of tea, 28 glasses of white wine and two glasses of red.

But Dr. Harold Schmitz said there are variations in the levels of flavonoids in chocolate and cocoa products depending on the production process, in which many flavonoids are destroyed.

``All chocolates are not created equal in regard to flavonoid content,'' Schmitz, a scientist with confectionery maker Mars Inc, told a news conference.

Flavonoids are thought to reduce the risk of cardiovascular disease, the number one killer in many industrialized countries, by reducing platelet aggregation -- when blood platelets combine into a sticky mass and form clots.

The British Heart Foundation said chocolate contains flavonoids but is also has high levels of saturated fats and sugar.

``Fruits and vegetables contain much higher levels of flavonoids, plus many other beneficial nutrients without the fat content,'' the foundation said.

``So the message is, enjoy a little chocolate in moderation, but ensure you eat five portions of fruit and vegetables daily to get all the flavonoids you need without the added fat,'' it added.

Keen and his colleagues, whose research was funded by Mars, measured the impact of chocolate on platelets in the blood in 25 volunteers. They presented their findings to the British Association for the Advancement of Science (news - web sites) conference in Glasgow.

The researchers collected blood samples from volunteers who ate 25 grams (0.9 ounces) of chocolate with a high flavonoid content and other volunteers who ate bread. They took blood samples from both groups two and six hours after they ate the chocolate and bread to measure their platelet activation.

Volunteers who consumed the chocolate had lower levels of platelet activity, which would reduce the probability of having a blood clot. The scientists found no change in the group that ate the bread.

-- Anonymous, September 03, 2001

Answers

What about all the hoop-la about vanillin being a potential carcinogen? I remember back about 1976, sweets made with carob taking center stage because they didn't contain caffeine or vanillin. I figured that fad wouldn't last long since enjoying sweets make with carob seems to be an acquired taste.

-- Anonymous, September 04, 2001

I'm still eating Hersey's Kisses, in moderation.

-- Anonymous, September 04, 2001

"I'm still eating Hersey's Kisses, in moderation"

Right, only one at a time (but as quickly as I can unwrap those suckers!).

-- Anonymous, September 04, 2001

Yep, Brooks! (LOL)

-- Anonymous, September 04, 2001

I have a hypoglycemic episode as often as I can.

-- Anonymous, September 04, 2001

I'm a serious chocoholic. When I was in college, I started eating semi-sweet chocolate chips because my roomates wouldn't eat them. Now I'm hooked on them.

(sigh) The heartbreak of addiction...

;)

-- Anonymous, September 04, 2001