Dark chocolate has been around for over three thousand years and is a rarity in the world of desserts- one that has health benefits when taken in moderation. Dark chocolate comes from the cocoa tree, which is native to Central and South America. It was the seeds of the cocoa tree that were first used by the Mayan and the Aztecs. These two cultures used to make a drink using the seeds of the cocoa bean for ceremonial and medical purposes. The drink was bitter and often they would add vanilla and other spices to take the bitterness away. It was not until the Spanish discovered the new world did the chocolate gain a broader appeal. The Spanish found the drink too bitter and started to add cane sugar and honey to their cocoa. When these explorers brought the cocoa back to Europe, it gained popularity. However, due to is price, cocoa was usually only enjoyed by the wealthy.
It was not until the ninetieth century was chocolate able to be enjoyed by the masses. In 1828, the Dutch discovered a hydraulic press to make cocoa powder, which alkalized the cocoa and made it less bitter. Several years later, the English created the first chocolate bar. Dark chocolate was the first type of bar created.
Scientists have recently discovered several compounds in dark chocolate that have some medical implications. Through analysis of the cocoa power, researchers have identified flavonoids in cocoa powder. Flavonoids are a type of antioxidants (Miller et al. 4026). Antioxidants play a significant role in the body. Though metabolism, the body creates free radicals, which are oxygen molecules with an uneven amount of electrons. Because of the missing electron, the free radical has the capability to damage cell walls and create plaques that can deposit in blood vessels. Antioxidants can provide extra electrons and render free radicals harmless. The flavonoids have also been proven to decrease the amount of bad cholesterol in the body, reduce the risk of blood clots, and lower high blood pressure (Taubert et al. 1029). Some people have also stated that it helps them with memory and puts them in a better mood. It is important to indicate that this occurs in dark chocolate only. The extra milk that is added in milk chocolate binds to the flavonoids a makes them unavailable to be used in the body (Shiina et al. 424). White chocolate contains no cocoa solids and therefore, no antioxidants. It should also be said that the benefits of dark chocolate should be enjoyed in moderation. Because of the fat content in chocolate, eating too much can negate the health benefits.
Works Cited
Miller KB, et al. “Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States.” Journal of Agriculture and Food Chemistry. 54 (2006): 4026-4068.
Taubert D, et al. “Chocolate and blood pressure in elderly individuals with isolated systolic hypertension.” Journal of the American Medical Association. 290(8) (2003):1029-1030.
Shiina, Y., et al. “Acute Effect of Oral Flavonoid-Rich Dark Chocolate Intake on Coronary Circulation, as Compared with Non-Flavonoid White Chocolate, by Transthoracic Doppler Echocardiography in Healthy Adults” International Journal of Cardiology. 131(3) (2009): 424-429.
