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Chocolate and Cardiovascular Health

Probably the most well documented benefits of chocolate involve its ability to enhance the function of the heart and blood vessels. Dozens of studies confirm the ability of dark chocolate to protect the heart in a variety of ways, including fighting oxidation, inflammation, improving blood platelet function, decreasing the clotting of blood, and allowing blood vessels to relax and become more pliable, reducing blood pressure.
For instance, a team of scientists from Harvard School of Public Health reviewed 136 studies completed on the relationship of chocolate and cocoa to cardiovascular health. The review included all types of research from lab tests to human studies. The research team concluded that chocolate is a major source of flavonoids, (epicatechins, catechins, and procyanidins) and found that the principal fat in chocolate—stearic acid—did not have adverse effects on blood vessels, cholesterol levels or overall CV health because it is metabolized differently than other saturated fats.
The review confirmed the findings of many studies suggesting that regular chocolate intake has potentially beneficial effects. These include lower blood pressure, decreased inflammation in blood vessels, decreased blood clotting, increased levels of high-density lipids (the HDL or “good” cholesterol) and decreased oxidation of low-density lipids (LDL, or “bad” cholesterol), improved endothelial function (increased nitric oxide production), inhibition of leukotriene activity (which causes the constriction of blood vessels and contributes to chronic inflammation), and increased activity of prostacyclins, which help blood vessels “relax” and reduce blood platelets from forming clots.