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Chocolate and disease prevention - how compounds in chocolate can affect health - Brief Article
Better Nutrition, March, 2001
A study conducted at the University of California-Davis in the January 2001 issue of the American Journal of Clinical Nutrition studied 10 healthy people (six women, four men) who received chocolate with different levels of naturally occurring compounds that occur throughout nature and in cocoa, procyanidins.
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The high-procyanidin-chocolate favorably altered the levels of inflammatory chemicals (eicosanoids) and reduced platelet stickiness, results which bode well for cardiovascular health and other diseases involving allergic/immune response. Bottom line? That organic Valentine's Day chocolate ain't so bad for you!
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