More often than not, we read and hear about chocolates referenced with phrases and words such as “guilty pleasure”, “sweet treat”, “decadent”, “morish”, “sugar fix”, “addictive”, “calorie rich”, “fattening” and the list goes on. Recently, I stumbled upon an article that opposes this train of thought; an interesting read and points to ponder for chocoholics and cynics alike.
Amidst all the negative press, can chocolates really be good for us? According to the article and research behind the findings, most certainly!
Putting my scientist’s hat (and coat) on, I shall attempt to demystify the health-promoting properties of chocolates, which give rise to the claimed benefits in the article including “better cognitive function” and “good for the heart and circulation, reduces risk of stroke, reduces cholesterol, and protects the skin against sun damage”.
Chocolates are generally made of a combination of cocoa solids, cocoa butter and sugar. The origins of the cocoa solids and cocoa butter are cocoa beans. The beans, in turn, contain:
- Flavanoids: Plant-based antioxidants in the form of flavanols, including catechin and derivatives, and B2, B3 and C1 procyanidins. It is these flavanols that are theorised to induce the health benefits of improved cognitive, heart and circulatory function, and to lower blood pressure and cholesterol
- Methylxanthines: Namely naturally occurring theobromine, caffeine and theophylline. These compounds act on adenosine receptors in the central nervous system to enhance arousal, mood, and concentration levels
- Vitamins and minerals: Including Vitamins A, B1, B2, B3, B12 and E, and minerals such as calcium, magnesium, iron, phosphorus and zinc
The percentage on the labels of some chocolates, for example 45%, 65% and 99%, is the amount of combined cocoa solids and cocoa butter in the chocolate, relative to its sugar content. A 65% chocolate contains 65% of cocoa (solids and butter) and 35% sugar. The proportion of cocoa solids to cocoa butter varies from manufacturer to manufacturer. And the higher the cocoa solids content, the darker the colour of the chocolate. White chocolate does not contain cocoa solids, hence the lack of colour. Instead, other ingredients such as milk, milk powder, cream and butter are added to give white chocolate its characteristic flavour and mouthfeel. This also applies to milk chocolate.
What does all this mean, you may ask? Simply put, next time you crave chocolate…..give in to the craving, in moderation of course. And choose dark, over milk or white, to reap the health benefits of chocolate.
