CHOCOLATE AND LONGEVITY
- Reduced cardiovascular risk
Studies show that dark chocolate improves vascular function by reducing oxidative stress, endothelial dysfunction, atherogenesis (formation of atherosclerotic plaques in the walls of the arteries) and blood pressure. - Reduced atherosclerosis risk
Proven helpful in reducing serum LDL cholesterol and triglycerides while increasing HDL cholesterol. Cocoa flavonoids may also inhibit platelet aggregation by downregulating eicosanoid synthesis. - Reduction of inflammation
Regular consumption of dark chocolate correlates with significantly lower C-reactive protein (CRP) levels in the blood (27%). - Improved insulin sensitivity
Daily chocolate intake shows an inverse relationship with markers of carbohydrate homeostasis (insulin, HOMA-IR, and fasting blood glucose levels) and liver enzymes in adults, suggesting that chocolate consumption could play an important role in sugar metabolism and liver health. - Mood Enhancement
Tryptophan and Magnesium in chocolate promote the production of serotonin, a neurotransmitter responsible for regulating mood by performing an antidepressant and stimulating effects. Chocolate also contains phenylethylamine, known as the “love chemical” produced by the brain. - Improved intestinal bacterial flora
Two recent studies published in Science indicate that dark chocolate consumption modifies and strengthens gut microbiota quality and improves overall gut health.
