Recent findings indicate that cocoa and chocolate, when processed appropriately, contain relatively large amounts of flavonoids, particularly catechin and epicatechin. There is some evidence of the benefits of these flavonoids, specifically with regard to cardiovascular health. There are many unresolved issues that suggest the need for additional research.

For centuries dark chocolate has been known for its taste as well as its beneficial effects on health. Mainly polyphenols, a heterogeneous group of molecules, have been associated with antioxidant and immune influencing properties. Furthermore they inhibit primary hemostasis and pathways associated with platelet activation and aggregation.

You may also consider other healthy herbs and supplements with high antioxidant potential, including Acai berry, Curcumin, Goji berry, Graviola herb, Mangosteen, Pomegranate, and Noni.

How Chocolate is Made
The first stage of chocolate production consists of a natural, seven-day microbial fermentation of the pulp surrounding beans of the tree Theobroma Cacao. There is a microbial succession of a wide range of yeasts, lactic-acid, and acetic-acid bacteria during which high temperatures of up to 50 degrees C and microbial products, such as ethanol, lactic acid, and acetic acid, kill the beans and cause production of flavor precursors. Over-fermentation leads to a rise in bacilli and filamentous fungi that can cause off-flavors. The physiological roles of the predominant micro-organisms are now reasonably well understood and the crucial importance of a well-ordered microbial succession in cocoa aroma has been established. It has been possible to use a synthetic microbial cocktail inoculum of just 5 species, including members of the 3 principal groups, to mimic the natural fermentation process and yield good quality chocolate. Reduction of the amount of pectin by physical or mechanical means can also lead to an improved fermentation in reduced time and the juice can be used as a high-value byproduct.

Chocolate and blood pressure
Q. Does eating chocolate influence blood pressure
   A. Most studies indicate that eating both solid dark chocolate and liquid cocoa improves endothelial function and lowers blood pressure. The high sugar content in chocolate reduces the benefits while sugar-free preparations may have an even better effect on lowering blood pressure. American Journal of Clinical Nutrition, July 2008.

Chocolate as blood thinner?
An increasing number of foods have been reported to have platelet-inhibitory actions, and research with a number of flavanol -rich foods, including cocoa and chocolate suggests that these foods provide some protection against thrombosis. Consumption of flavanol -rich cocoa inhibits several measures of platelet activity. Flavanols present in cocoa and chocolate can modulate platelet function through a multitude of pathways.

Chocolate and mood
Does chocolate improve mood? Perhaps, but only temporarily. Chocolate consumption has long been associated with enjoyment and pleasure. People consume chocolate mostly because it tastes good. Others think chocolate has various properties including that of being a stimulant, relaxant, mood enhancer, and aphrodisiac. The fact is, chocolate eating temporarily satisfies a craving and is a comfort food during emotional difficulties. However, any mood elevating benefits of chocolate consumption are temporary. When people eat chocolate in large quantities for its pleasurable effects, the excess calories can lead to being overweight, which, in some people, can lower mood in the long run due to poorer body image. Chocolate has phenylethylamine, but it is unlikely this compound is present in sufficient quantities to influence mood.

Chocolate and Heart Disease
Chocolate lovers who flunked out of a Johns Hopkins University study on aspirin and heart disease helped researchers stumble on an explanation of why a little chocolate a day can cut the risk of heart attack. Apparently, chocolate, like aspirin, affects the platelets that cause blood to clot,. The chemical in cocoa beans has a biochemical effect similar to aspirin in reducing platelet clumping, which can be fatal if a clot forms and blocks a blood vessel, causing a heart attack/ The 139 so-called chocolate offenders took part in a larger study of 1,200 people with a family history of heart disease. The study looked at the effects of aspirin on blood platelets. Before they got the aspirin, the volunteers were asked to stay on a strict regimen of exercise, refrain from smoking and avoid caffeinated drinks, wine, grapefruit juice and chocolate. Chocolate and the other foods are known to affect platelets. Researchers ran platelet samples from both groups through a mechanical blood vessel system designed to time how long it takes for the platelets to clump together in a hair-thin plastic tube. The blood of the chocolate eaters was slower to clot than the blood of the volunteers who resisted chocolate. The chocolate lovers had lower levels of a platelet waste product called thromboxane. Dark chocolate contains more of the beneficial compounds linked with heart health, and the high sugar and fat content of most chocolate candy might cancel out some of the benefits.

Chocolate and osteoporosis
Chocolate may be good for the heart, but it may not be so great for bone strength. Older women who eat chocolate every day have weaker, thinner bones. Chocolates are rich in flavonoids, which some studies suggest can be good for the bonesy. However, chocolate also contains oxalate, which blocks the absorption of calcium, and sugar, which can boost calcium excretion.

Women and Men experience Chocolate differently
In men, chocolate satiation is associated with increased taste activation in the ventral striatum, insula, and orbitofrontal and medial orbitofrontal cortex and with decreased taste activation in somatosensory areas. Women show increased taste activation in the precentral gyrus, superior temporal gyrus, and putamen and decreased taste activation in the hypothalamus and amygdala. Sex differences in the effect of chocolate satiation are found in the hypothalamus, ventral striatum, and medial prefrontal cortex.

Dark Chocolate sales soar
In 2006, Mars Nutrition for Health and Well-Being, a division of Mars Inc., launched CocoaVia, a line of dark and premium chocolates and chocolate products sold purely on a heart-healthy platform. Lindt and Ghirardelli, which are perceived as premium brands, have also expanded their distribution in mass channels through products such as Lindt's 72 percent Cocoa Bar and Ghirardelli's Intense Dark range. Hershey's Extra Dark and Cacao Reserve premium dark chocolate lines drove sales growth. Hershey has acquired niche dark and organic chocolate brands such as Dagoba and is also investing in research and marketing to drive category growth.

Chocolate questions
Q. I am a journalist here in India. I want your help regarding information on how chocolate really improves sex life of both men and women. Is it also that chocolate makes your skin younger and strengthens your heart?
   A. The role of chocolate as an aphrodisiac is discussed.

Q. Does chocolate have oxalic acid?
   A. Yes, there is a good amount of oxalic acid in chocolate.

Types of chocolate
Dark chocolate has the highest amounts of flavonoids, so choose dark chocolate over milk chocolate. The higher the concentration of cocoa, the better since you will be consuming the good flavonoids and a smaller amount of fats and sugar.
Chocolate contains both saturated and unsaturated fat. Chocolate should be consumed in small amounts due to the high calorie content.
Processed chocolate is higher in fat and lower in flavonoids. Avoid or reduce candy bars loaded with caramel, peanuts, nougat and other fattening fillings.

Chocolate Products
365 Organic - Organic Swiss dark chocolate with mint chips - organic raw cane sugar, organic cocoa liquor, organic cocoa butter, organic cane sugar, natural flavor, organic vanilla extract, organic cocoa 52% minimum.
Green and Black - Maya Gold - Organic cocoa liquor, organic cane sugar, organic cocoa butter. Minimum 55 % cocoa.
Hershey's Extra Dark - Pure Dark Chocolate - 60% cacao - Ingredients: Semi-sweet chocolate (chocolate, sugar, cocoa, milk fat, cocoa butter, soy lecithin, natural vanilla flavor, and milk).
Ghirardelli Chocolate - Intense Dark - Twilight Delight 72% Cacao - Ingredients - Unsweetened chocolate, sugar, cocoa butter, vanilla, soy lecithin.
Ghirardelli Chocolate - 60% Cacao bittersweet chocolate - Ingredients - Unsweetened chocolate, sugar, cocoa butter, milk fat, soy lecithin, vanilla.
Scharffen Berger Moccha 62% Cacao - pure dark chocolate - Ingredients: Cacao beans, sugar, cocoa butter, coffee, non gmo soy lecithin, whole vanilla beans.
Schokinag - European drinking chocolate - extreme dark - cocoa mass, cocoa butter, sugar, soya lecithin, cocoa powder and natural lecithin.
Valor Chocolate - 70% Cacao Premium - Ghana, Panama, Ecuador - Ingredients - Chocolate processed with alkali, sugar, cocoa, cocoa butter, soy lecithin.