The phenolic compounds found in chocolate help prevent and reduce the risks associated with cardiovascular health. Chocolate also helps lower the levels of LDL cholesterol, even when one’s diet is not strictly controlled.
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The catechin in chocolate also acts against oxidants, which are responsible for vascular stiffness, lipid levels, and other risks to the heart and circulatory system, including the brain’s blood vessels…
The History of Chocolate
In the 1400s, the Aztec indigenous people of North America first discovered that cacao beans could be used to make a beverage. This special hot drink, known as chocolate, was believed to restore health and boost vitality.
However, not everyone had access to this drink, as it was regarded as a beverage associated with nobility and wisdom. As a result, chocolate was consumed only among the aristocracy, clergy, and soldiers during religious ceremonies. Thus, cacao beans became a precious commodity, valued for trade and exchange (even able to be traded for gold), similar to currency later on.
The first European to encounter cacao beans was Christopher Columbus in 1502, though he did not recognize their true value at the time. Shortly thereafter, the Spanish became acquainted with cacao and chocolate beverages, eventually introducing them to the royal court as rare delicacies. Many years later, chocolate became widely used in European countries such as France and Germany…
For approximately four centuries after the Aztecs’ discovery, chocolate was consumed only as a beverage. It wasn’t until 1828 that a German named Coenraad Johannes van Houten successfully created the first solid chocolate bar, marking the beginning of chocolate’s popularity in various forms and preparations.
Chemical Composition of Chocolate
Cacao powder and chocolate contain over 300 different chemical compounds. To this day, understanding the effects of these chemicals on the human and animal body, particularly on the brain, nervous system, and cardiovascular health, remains a complex challenge. However, science gradually unveils parts of the mystery surrounding chocolate.
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Chocolate is known to contain caffeine, fats, sugars, flavonoids, minerals, and a significant amount of theobromine—a compound that acts as a cough suppressant, 1.3 times more effective than codeine, without harmful side effects on the cardiovascular and central nervous systems, nor does it cause addiction like codeine. Moreover, it contains tryptophan and phenylethylamine, also known as “chocolate amphetamine,” which stimulates the pleasure centers in the human brain.
In 1993, scientists from the University of Pennsylvania confirmed that if a snack high in carbohydrates is accompanied by about 40 grams of chocolate, there would be no concerns about increased cholesterol levels. This is because with 40 grams of chocolate, only HDL cholesterol (the beneficial cholesterol) increases, while LDL cholesterol (the harmful cholesterol) remains unchanged.
In 1996, another group of scientists concluded that cacao and chocolate contain a large amount of phenolic compounds, a group of substances with strong antioxidant activity. They found that 45 grams of chocolate contains phenolic levels equivalent to those in 140 grams of red wine. Furthermore, the catechin content in 100 grams of chocolate is over four times that found in 100 ml of green tea extract!
Effects on Human Health
Since being recognized as a rare delicacy, chocolate has been evaluated for its health benefits. Initially, it was consumed only among the aristocracy, kings, and nobility in Spain, France, and Switzerland. Although people did not yet understand the specific effects on various organs, they noticed that consuming it led to feelings of refreshment, clarity, vitality, and increased energy.
Over time, numerous scientific studies, alongside the discovery of various active compounds within chocolate, have revealed its specific effects on different parts of the human body.
Effects on Cardiovascular Health: This is the primary benefit that scientists have focused on. The phenolic compounds in chocolate help prevent and reduce the risks of cardiovascular issues. Researchers believe that these components reduce the likelihood of plaque formation and accumulation in blood vessels.
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Additionally, chocolate helps reduce the risk of elevated LDL cholesterol levels, even when dietary restrictions are relaxed. On the other hand, the catechin in chocolate also combats oxidants, which cause vascular hardening, lipid imbalances, and various risks to the heart and circulatory system, including the brain’s blood vessels.
Anti-Cancer Effects: Numerous studies have indicated the cancer-preventive properties of green tea; similarly, recent extensive studies in Europe—where chocolate consumption is the highest in the world—have shown clear evidence of chocolate’s cancer-preventive abilities, particularly with dark chocolate. This is attributed to the rich antioxidants, minerals, and vitamins present in chocolate.
Effects on the Brain: Research indicates that consuming chocolate can uplift mood and enhance mental clarity. This effect is partly due to its caffeine content, similar to that of tea and coffee. Additionally, chocolate increases serotonin and endorphin levels in the brain, leading to feelings of comfort and euphoria.
Effects on Sexual Activity: Many studies suggest that individuals, especially women, who regularly consume chocolate experience heightened sexual desire and satisfaction. This aligns with findings that women who enjoy chocolate tend to have a stronger sexual inclination.
Moreover, the tryptophan in chocolate increases feelings of pleasure and attraction, stimulating the pleasure centers in the brain’s cortex. Consequently, many women seeking to enhance their romantic experiences turn to chocolate!
Other Benefits: It helps prevent tooth decay, alleviates chronic coughs, combats tuberculosis and respiratory diseases, and counters physical weakness.
Effects in the Pharmaceutical Industry: The successful extraction of cocoa butter from cacao beans has significantly impacted the pharmaceutical formulation industry. Cocoa butter has long been valued as an excipient widely used in compounding technology.
Although advancements in technology have introduced many synthetic excipients that mitigate the drawbacks of cocoa butter, pharmacists still acknowledge the contribution of this traditional excipient. Besides cocoa butter, chocolate is also extensively used as an additive to enhance flavor, color, and palatability in pharmaceuticals, particularly in formulations intended for children.
And the Controversies: Many acknowledge the miraculous benefits of chocolate for human health, yet numerous warnings about its potential drawbacks persist. For instance, some caution that chocolate can be addictive! Chocolate may lead to obesity! Chocolate increases the risk of heart disease…
While it is challenging to completely dismiss these concerns, as chocolate does contain significant amounts of sugar and fat, there is no substantial evidence to support these fears as long as one consumes a moderate amount, specifically not exceeding 50 grams per meal!
It is essential to note that the aforementioned benefits primarily apply to dark chocolate and may not hold true for milk chocolate. Excessive consumption of chocolate can lead to weight gain, especially for those already carrying excess weight, as it is inherently a sweet food.
