5 Diseases That Can Be Prevented with Dark Chocolate – Health Benefits of Pure Cocoa

Dark chocolate is not only an addictive snack with a mix of bitter and sweet flavors, but also a “golden food” rich in flavonoids, polyphenols, and minerals such as iron, magnesium, and zinc. When consumed in moderation (about 20–30g per day, with at least 70% cocoa content), dark chocolate may help reduce the risk of many chronic diseases.

The risk of flu, memory loss, diabetes, cardiovascular disease, and breast cancer can be significantly reduced if you enjoy dark chocolate daily.

Contrary to the belief that hot chocolate or excessive chocolate consumption causes acne and weight gain, Associate Professor Dr. Pham Van Hoan from the Vietnam Institute of Applied Medicine affirms that dark chocolate with more than 70% cocoa is beneficial for health. This food is rich in antioxidants, helping eliminate harmful free radicals that negatively affect the immune system and prevent the following five diseases:

Flu

Theobromine in dark chocolate helps the body fight cold symptoms. A study presented at the winter meeting of the British Thoracic Society reported that theobromine suppresses the activity of sensory nerves in cold patients and reduces coughing reflexes. Scientists even found that theobromine is more effective than codeine in treating chronic cough.

Additionally, chocolate boosts the body’s immunity by altering T lymphocyte function and modulating antibody synthesis.

Memory Loss

The abundant flavanols in chocolate improve blood flow to the brain and enhance cognitive function in the elderly. A study published in Neurology gave 60 older adults (average age 73) two cups of hot cocoa per day for one month. The results showed no signs of dementia among participants. Among 18 people who previously had low cerebral blood flow, levels increased by about 8%.

Diabetes

Many people doubt that sweet chocolate can prevent diabetes, but an Italian study found that 10 participants who ate dark chocolate improved glucose metabolism, thereby reducing the risk of diabetes.

Flavonoids in dark chocolate not only lower blood pressure and reduce cholesterol but also improve blood glucose levels. The higher the cocoa content, the stronger the effect on accelerating glucose metabolism.

Cardiovascular Disease

According to a 2015 study published in Heart, consuming about 100g of chocolate daily reduced the risk of heart disease and stroke. Along with flavonoids, calcium compounds and fatty acids in chocolate help lower the risk of cardiovascular disease and prevent blood clots.

Research from the University of Aberdeen (Scotland) also showed that chocolate lovers have a lower risk of developing and dying from cardiovascular disease. People who regularly consume chocolate tend to appear younger and more vibrant thanks to having a healthier heart.

Breast Cancer

The pentamer compound in cocoa has been proven to inhibit the metastasis of cancer cells in the body. Scientists at Georgetown University used the anticancer properties of pentamer in chocolate to conduct experiments on cultured breast cancer cells.

Findings published in Molecular Cancer Therapeutics revealed that breast cancer cells stopped dividing when treated with pentamer. This compound deactivated proteins that regulate cancer cell metastasis. After these promising results on cultured breast cancer cells, scientists plan to further investigate pentamer’s effects on other human cancer cells.