Antioxidant Effects of Dark Chocolate and Cocoa Powder

A study published in the American Journal of Clinical Nutrition used cocoa powder & dark chocolate mixed in milk, pudding snacks, or baked into cookies or brownies. Cardiovasclar disease risk was favourably affected by:

• Modestly reducing LDL oxidation susceptibility
• Increasing serum total antioxidant capacity & HDL cholesterol concentrations
• Not adversely affecting prostaglandins

The authors conclude: “An important caveat is that chocolate be incorporated sensibly and prudently in a healthy diet that emphasises the selenium was found to be asociated with a 4 to 5-intakes of fruit, vegetables, whole grains, skim milk, reduced fat dairy products and lean meats, fish and poultry. We would be remiss in endorsing unlimited quantities of chocolate.”

See my 10/16/05, 11/08/05, & 1/29/06 postings for chocolate muffin recipes.

See my January 27, 2005, posting - How to Listen to Natural Health and You With Dr. Stephen Bittiker.