Benefits of Chocolate

Scientists think that chocolate contains chemicals that help keep blood vessels elastic and increase beneficial antioxidants in the bloodstream.

Contrary to popular misconception, eating lots of chocolate does not raise blood cholesterol levels. According to Mayo Clinic studies, chocolate contains stearic acid, which is a neutral fat that does not increase bad cholesterol (LDL). Also, the cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat. This is the same type of fat found in olive oil that may actually raise good cholesterol (HDL).

Recent studies by Mayo Clinic, the University of California, the University of Scranton, and Pennsylvania State University are proving that Chocolate contains flavonoids and antioxidants. According to these studies, chocolate is chock-full of flavonoids—naturally-occurring compounds found in the cacao plant, as well as in red wine, tea, fruits, and vegetables. Recent research suggests that these flavonoids may have potentially beneficial effects on cardiovascular health. They may also act as antioxidants, which are believed to prevent or delay certain damage to the body’s cells and tissues

Dark chocolate, but not white chocolate, may improve the ability of smokers' blood vessels to expand and contract in response to the body's needs, Swiss researchers have found.

Chocolate in pregnancy keeps baby happy. The babies born to women who had been eating chocolate daily during pregnancy were more active and "positively reactive" - a measure that encompasses traits such as smiling and laughter.

A Harvard University study found that men who ate chocolate lived one year longer than those who didn’t.

Studies have shown that small portions of dark chocolate can improve blood vessel flow, especially in older adults, and may improve blood sugar and insulin sensitivity to help reduce the risk of diabetes. One study, published in the journal Hypertension, reported that the antioxidants found in dark chocolate could help reduce high blood pressure.

In another study, reported in The Journal of the American Medical Association, researchers found that the flavonoids in dark chocolate helped prevent stiffening of blood vessels in adults over 50.

Research conducted at the University of Rhode Island suggests chocolate milk may have benefits for individuals who are lactose intolerant. Research reveals that lactose intolerant individuals who consumed chocolate milk showed significant reductions in their symptoms

Cocoa butter is a natural antioxidant that clears and smoothes the skin. It is frequently used for treating dry skin and stretch marks. Cocoa butter is a natural source of vitamin E as well as a beneficial treatment for chapped hands, feet, lips, pregnant skin and other skin irritations. Cocoa butter contains no petroleum, preservatives or harsh chemicals. It is from the Theobroma cacao tree.

Cocoa butter is is a delicious and nourishing butter that will keep skin extremely supple, moisturized and revitalized thus cocoa Butter is a great ingredient for soap making.

Researchers in Japan reported that CMP inhibits the growth of cancerous cells and tumors by reducing active oxygen levels in the body, and concluded that CMP inhibits the oxidation of LDL (good) cholesterol and the production of inflammatory cells. Preliminary research indicates that CMP actually helps suppress excessive T-cell activity in the immune system, which could help treat skin conditions associated with overactive immune systems, such as psoriasis.

German researchers have shown that ingesting types rich in cocoa solids and flavonoids—dark chocolate—can fight skin cancer. Research indicates that chocolate may be effective at preventing persistent coughing. The ingredient theobromine was found to be almost 1/3 more effective than codeine, the leading cough medicine.

Drinking a cup of hot cocoa provides protection from the sun and natural elements, and helps to looking younger.

Researchers from the Heinrich Heine University in Dusseldorf, Germany, found that women who drank an antioxidant-rich brand of hot cocoa for three months developed smoother, better-hydrated skin that was less vulnerable to sunburn. The improvements may stem from the cocoa's high levels of antioxidants called flavonols.
Part of the pleasure of eating chocolate is ascribed to the fact that its melting point is slightly below human body temperature; it melts in the mouth. Chocolate intake has been linked with release of serotonin in the brain, which is thought to produce feelings of pleasure.