Dark chocolate has been shown to improve blood flow in the brain, which could help prevent memory loss and dementia.
Dark chocolate contains phenolic compounds which may reduce cholesterol levels.
Phenolic compounds found in dark chocolate may lower bad LDL cholesterol (the “bad” kind) while increasing good HDL cholesterol (the “good” kind). This means that eating dark chocolate might help protect against cardiovascular diseases.
Cocoa butter has been shown to have anti-inflammatory properties.
In addition to its antioxidant benefits, cocoa butter has been shown to reduce inflammation. A study published in the Journal of Agricultural and Food Chemistry showed that cocoa butter had an anti-inflammatory effect on human skin cells.
Dark chocolate contains polyphenols which may improve insulin sensitivity.
Polyphenols are antioxidants found in dark chocolate. They help prevent oxidation of LDL cholesterol (the “bad” cholesterol) and protect against cardiovascular disease.
Dark chocolate contains flavonoids which help lower blood pressure.
Flavonoids are polyphenolic compounds that occur naturally in plants. They are responsible for the color of fruits and vegetables. They are also present in cocoa beans and dark chocolate.