Dark chocolate is a form of confectionery usually made with no milk solids as well as no or very less sugar. It has a more pronounced taste of chocolate that is dry, chalky in texture and leaves a bitter aftertaste.
Cocoa beans, produced from a tree called Theobroma cacao, are the source of dark chocolate. These beans undergo a series of steps including fermentation, roasting and milling to produce cocoa butter and cocoa powder. These ingredients along with sugar and milk (for milk chocolates) are used to make chocolate which can be available in form of chocolate bars, candies or baking chocolate. Dark chocolate is a chocolate which has usually greater than 35% cocoa solids in it. Depending on the percentage of solids it can be classified as sweet dark, semi-sweet or bittersweet.
Cardiovascular diseases generally develop due to inflammation and thickening of arteries caused by the accumulation of white blood cells, cholesterol, triglycerides or remnants of dead cells. Our body produces Nitric Oxide (NO) gas that helps in preventing artery blockage and atherogenesis. The NO gas: · Ensures adequate removal of fats and cholesterol from the arteries · Protects blood vessels from injuries caused due to white blood cells circulating in the blood · Acts as a vasodilator, modulating the dilation of blood vessels for uninterrupted blood flow However, routine body functions such as physical activity, breathing or inhalation of smoke and environmental pollutants produce reactive oxygen species (ROS) in our body which interact with nitric oxide, to form peroxynitrite, lowering its availability in the body. The reduced availability of nitric oxide in the body hampers the above processes leading to plague deposits and artery blockage, which further develops into coronary heart diseases. The production of ROS can moderated within the body with the help of antioxidants. Cocoa beans happen to be rich in flavonoids, which are a class of powerful plant antioxidants. In addition to flavonoids, dark chocolate contains a composition of fats that originate from cocoa butter. It is made up of oleic acid, stearic acid and palmitic acid in equal proportions. Out of these, oleic acid is a heart-healthy monounsaturated fat also found in olive oil. Stearic acid found in dark chocolate has a neutral effect on the body while palmitic acid has no significant effect on the body. Apart from the anti-oxidant properties, cocoa also helps: · Lower blood pressure · Improve blood flow to the heart and brain · Enhance platelet function · Restore flexibility of arteries · Prevent white blood cells from sticking to the walls of blood vessels
Chocolates which are higher in cocoa content (dark chocolate) and lack milk additives are beneficial for the heart. Milk has a tendency to bind to the antioxidants in cocoa making them unavailable for the body to use. Also, chocolates that are less processed are more beneficial as they retain more flavonoids. Beware of chewy, caramelized and nut-covered dark chocolate, as these do more harm than good.
In a recent study, researchers determined that eating 100 grams of dark chocolate every day could potentially prevent 15 fatal cardiovascular events. There are no particular recommendations stating the daily intake of dark chocolate but some diet committees advise consumption of around 25 to 30 grams of dark chocolate per day (28.3 grams) to combat cardiovascular attacks.
People sensitive to caffeine should be aware of the fact that dark chocolate contains caffeine. It also contains oxalates that may play a role in developing kidney stones especially in people who are prone to kidney stone formation.
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