Why should you give chocolates this Valentine’s Day?

Since today is Valentine’s Day, we thought we would give you the boost you need to enjoy those chocolates with your special someone without the guilt! Most people prefer to go out for dinner or to the movies and they also usually give flowers, but we will tell you why giving chocolates can be the best choice on this day.

In our Consumer Corner section, we regularly focus on raising awareness about hazardous chemicals found in our environment. This week, however, we’ll be giving you a special presentation that will show you in a refreshing way why you should pamper your special someone with chocolates.

Besides being delicious, chocolates can be a very healthy option. For years, studies have been conducted on the benefits of regular chocolate consumption and in its most natural form, cocoa.

A 2008 article published in Choice, Australia’s largest consumer organization, states that chocolate contains between 5 and 8% protein and minerals such as iron, copper, magnesium and zinc. But its main saving grace is that it contains high levels of flavonoids, naturally occurring substances that help protect plants from disease and insects. Cocoa contains higher levels of flavonoids than other sources such as red wine, tea, apples and berries. [1]

However, in order to obtain the greatest benefits from chocolate, and to increase the absorption of antioxidants, consuming it with milk should be avoided as this interferes with the absorption process.[2]Similarly, the higher the percentage of cocoa, the more antioxidants it contains.

In addition to the benefits of antioxidants, chocolate has also been shown to be healthy for cardiovascular health. In 2005, the American Journal of Clinical Nutrition published a study that proved dark chocolate lowers blood pressure and improves insulin sensitivity in healthy people. [3]

Another study published in The American Journal of Nutrition in 2008 evaluated the association between dark chocolate consumption and C-reactive protein (CRP). This protein is an indicator of inflammation in the body. The inverse association between dark chocolate and serum CRP was demonstrated, indicating that regular consumption of dark chocolate decreases inflammation and improves cardiovascular protection. [4]

To sum up, in addition to these health benefits, there are also other reasons to give chocolates this Valentine’s Day. Here is a list of the best ones:

1. Chocolate is good for your health, it can help improve your cardiovascular health, decrease the risk of heart attacks and decrease the inflammatory response in the body.
2. Chocolate contains essential minerals, including magnesium, iron, copper, manganese and riboflavin, and its consumption contributes to overall health improvement.
3. Chocolate boosts your mood and keeps you alert. This happens because it contains a substance called theobromine that increases endorphins, which are the so-called happiness chemicals in the brain.
4. Chocolate can help prevent type 2 diabetes. Cocoa is rich in polyphenols, and as explained above, improves the response to insulin, which can play a protective role with respect to type 2 diabetes.
5. Chocolate is excellent for lowering stress levels because it contains a component called resveratrol, which helps control inflammation and protects your brain. It also increases the production of endorphins in the brain, which translates into significantly improved levels of wellness.
6. And the best reason, it’s delicious!

Dare to surprise that special person with a delicious and healthy treat, chocolate is your best option. There are many varieties and you can choose from a super fine chocolate to a handmade chocolate produced locally, or even one without sugar if you prefer. And remember, this Valentine’s Day, give the gift of health.

References

[1] Goldstein, Myrna Chandler. Mark A. Goldstein. Healthy Foods: Fact Versus Fiction. Santa Barbara, California: Greenwood Publishing Group (2010).

[2] Mauro Serafini, RossanaBugianesi, Giuseppe Maiani, Silvia Valtuena, Simone De Santis& Alan Crozier. Plasma antioxidants from chocolate. Nature volume 424, page1013(2003) https://www.nature.com/articles/4241013a

[3] Carl L Keen, Roberta R Holt, Patricia I Oteiza, César G Fraga, Harold H Schmitz. The American Journal of Clinical Nutrition, Volume 81, Issue 1, January 2005, Pages 298S–303S, https://doi.org/10.1093/ajcn/81.1.298S. Published: 01 January 2005

[4] Romina di Giuseppe, Augusto Di Castelnuovo, FlorianaCentritto, Francesco Zito, Amalia De Curtis, Simona Costanzo, BranislavVohnout, Sabina Sieri, Vittorio Krogh, Maria BenedettaDonati. Regular Consumption of Dark Chocolate Is Associated with Low Serum Concentrations of C-Reactive Protein in a Healthy Italian Population. The Journal of Nutrition, Volume 138, Issue 10, October 2008, Pages 1939–1945, https://doi.org/10.1093/jn/138.10.1939. Published: 01 October 2008