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Chocoholics Take Heart: The Sweet Stuff Can be Good for You!

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Chocoholics Take Heart: The Sweet Stuff Can be Good for You!

How many times have you heard someone jokingly say that chocolate is a dietary staple belonging to that “other food group”?  Well, the addition of this melt-in-your-mouth confection isn’t likely to be recommended as a dietary supplement anytime soon, but there is some good news for chocolate lovers.  Recent studies indicate that chocolate may tickle more than your taste buds.  In fact, in moderate amounts, it may actually provide some health-giving advantages.

While this may be music to the ears of those who pledge allegiance to the sweet stuff, it should be understood that there are a few inherent drawbacks to consuming chocolate.  For one thing, a single ounce of solid chocolate contains approximately 150 calories and consists of 40-53% fat.  In addition, chocolate is a plentiful source of phenylethylamine, a compound that behaves similarly to amphetamine and which can trigger an allergic response or migraine headache in certain people.  If broccoli had such attributes, all but few of us would have little difficulty in practicing avoidance.  But, simply the aroma of chocolate can lure even the most health-conscious consumer.  Why is it so hard to resist this culinary indulgence?  In part, the answer may lie in human evolution and in our biochemical make-up.

It might suffice to say that we eat a thing because it tastes good.  But there are other reasons beyond this simplistic model of thought that govern food selection.  Preferences for sweet things is evident in the womb, long before outside forces have a chance to impact us.  Many experts believe this hard-wired propensity is related to basic survival skills.  In nature, most edible, good-for-you foods have a sweet taste (such as berries and fruit) in contrast to the bitter flavor of many poisonous plants.  And, for devout chocoholics, chocolate may be craved in order to alter brain chemistry to produce a “feel good” response, similar to that experienced with increased levels of serotonin and melatonin. 

Ever since Columbus brought forth cocoa beans obtained from his fourth voyage to the New World in 1502, chocolate has been a confection of reverence in Europe. But, for more than 200 years after it’s introduction, chocolate was known only as a beverage.  A solid form  didn’t become available until the 18^th century.  In France, this version became a popular “instant” breakfast.  In the U.S., the first chocolate bar, as we know it, appeared around 1910.  Since chocolate was valued for its stimulating effect, it became standard issue for the U.S. armed forces during World War II.  Today, giving fine chocolates as an expression of love is a long-standing tradition.  What would Valentine’s Day be without it?  But, chocolate may pave the way to a person’s heart in more ways than one.

A recent study published in the British Medical Journal, The Lancet, concluded that chocolate contains a significant amount of dietary antioxidants.  Specifically, researchers are interested in the protective value of phenols (or phenolics), the naturally occurring chemicals responsible for keeping the fat in chocolate from becoming rancid.  Phenols from other food sources, such as tea and red wine, have also been studied for their phenol content and are now being compared to those found in chocolate.  While all of these foods contain antioxidant catechins, and the specific phenol epicatechin is common to each, they occur in varying degree and composition.  For instance, chocolate contains four times the catechin content of tea.  Researchers have also found that a 1.5 ounce piece of milk chocolate has a phenolic content and antioxidant affect nearly equivalent to a 5 ounce glass of red wine.

Why are phenols good for you?  While researchers do not claim to have proven anything yet, there is mounting evidence that supports several theories that phenols may reduce the risk of heart disease.  While studying what has come to be known as the “French Paradox,” scientists discovered a correlation between wine consumption and a surprisingly low incidence of heart disease in a sampling of the French population in spite of having high serum cholesterol levels.  The apparent mechanism of phenols is to inhibit the oxidation of cholesterol in the blood, specifically low density lipoprotein (LDL), dubbed as the “bad” cholesterol.  Oxidation of LDL is a leading cause of atherosclerosis (arterial plaque buildup), a major contributing factor in heart disease.  However, while dietary phenols may prevent lipid peroxidation, they do not reduce serum cholesterol levels.  This explains why the French residents involved in the French Paradox observation had high cholesterol levels but a relatively low rate of heart disease mortality.  Other studies suggest that dietary phenols, including those found in chocolate, inhibit platelet aggregation and may promote “vasorelaxation.”

Aside from the role indicated in the prevention of heart disease, chocolate phenols may also affect immune function in humans.  A recent study published in Cellular Immunology examined the effect of cocoa phenols on normal human blood lymphocytes in vitro.  The researchers surmised that cocoa phenols regulate immune response by inhibiting mitogen-induced proliferation of T-cells, Ig production and IL-2 mRNA expression.

Other studies propose that chocolate-derived phenols exhibit anti-ulcer properties.  In one recent study, the administration of cocoa phenols reduced gastric lesions and thiobarbituric acid secretion of the gastric lining in ethanol-induced ulcers in rats.

While chocolate may never be touted as a health food, it clearly does have some health-giving benefits to offer. Scientists now recognize that chocolate is an important source of dietary antioxidant phenols in addition to red wine and tea.  In fact, just as an occasional glass of red wine is deemed healthy, indulging your sweet tooth with chocolate now and then may actually be good for you.  Now, if scientists could just figure out how to get rid of all those calories…

References: 

1.      Arts IC, et. al.  “Chocolate as a source of tea flavonoids.”  Lancet 1999 Aug 7;354(9177):488

2.      Osakabe N, et. al.  “Effects of polyphenol substances derived from Theobrona cacao on gastric mucosal lesion induced by ethanol.”  Bioscience, Biotechnology, Biochemistry 1998 Aug;62(8):1535-8

3.      Osakabe N, et. al.  “The antioxidative substances in cacao liquor.”  Journal of Nutritional Science and Vitaminology (Tokyo) 1998 Apr;44(2):313-21

4.      Sanbongi C, et. al.  “Polyphenols in chocolate, which have antioxidant activity, modulate immune functions in humans in vitro.”  Cellular Immunology 1997 May 1;117(2):129-36

5.      Kondo K, et. al.  “Inhibition of LDL oxidation by cocoa.”  Lancet, 1996 Nov 30;348(9040):1514

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Herbal Crafting & Cooking

February 8: 4th Annual Herb Extravaganza. Brownsville, TX. Sponsored by the Cameron County Master Gardener Association, the event will include an herbal lunch, herb plant sale, demonstrations and herb and garden bookstore by Lucia’s Garden of Houston. Contact: Diane. Ph: 956-364-1998 or E-mail: dcox2@worldnet.att.net.

February 8-9: The Healing Power of Herbs at The New York Botanical Garden. New York, NY. weekend includes a series of lectures, workshops, related walking tours and conservatory tours led by international experts. Ph: 718-817-8747. Website: www.nybg.org/powerofherbs

February 9-20: Ayahuasca, Holotropic Breath Work, Psychopharmacology and Consciousness. Manaus, Brazil. Highly recommended for anyone with a serious interest in ayahuasca in the context of science, art, and psycho-integration. Contact: Luis Eduardo Luna. E-mail: luna@wasiwaska.org. Website: www.wasiwaska.org.

February 10-11: The 2003 Leadership Conference on Global Corporate Citizenship. New York, NY. Learn what it means to be botha transparent corporation and a corporate citizenship leader, how a transparent corporation should be led, and what has to change to get there. Ph: 212-339-0345. Fax: 212-836-9740. Website: www.conference-board.org/corpcitizen.htm.

February 13-16: BioFach 2003. Nurenberg, Germany. Approximately 2,000 exhibitors from more than 55 countries and over 27,000 visitors are expected to participate in the world's largest organic only trade show. Contact: P.O. Box 252, Harvard, MA 01451-0252. Ph: 978-456-9373. Fax: 978-456-9371. Website: www.biofach.de/main

February 20-21:8th Annual Western Canadian Medicinal and Aromatic Plants Conference. Richmond, BC, Canada. This years theme is “Making Scents out of Medicinal and Aromatic Herbs.”  A variety of topics will fall under the categories: Maging SENSE, Making $CENTS, and Making SCENTS. Contact: Al Oliver, BC Ministry of Agriculture and Food. Ph: 250-371-6059. Fax: 250-828-4631. E-mail: Al.Oliver@gems3.gov.bc.ca.

February 22: Festival Hill’s Herbal Seminars Series: Spring Herb Gardening 101. Round Top, TX.. Seminar includes buffet luncheon, printed materials and supplies, tastings, a garden tour and Festival Hill plant treasures. $60 per person, 10 AM-3PM. Contact: The Herbal Forum at Round Top, P.O. Box 23 Round Top, Texas 78954. Ph: 979-249-3973. Fax: 979-249-3961.

February 22: Early American Gardens, A Mays Seminar. Austin, TX. Experts from around the country discuss the history and impact of gardening traditions from around the world on early American gardens at the Lady Bird Johnson Wildflower Center. Contact: Ladybird Johnson Wildflower Center, 4801 La Crosse, Austin, TX 78739.Ph: 512-292-4200. Website: www.wildflower.org.

February 23: Festival Hill’s Herbal Seminars Series: Using and Enjoying Herbs 101. Round Top, TX. Seminar includes buffet luncheon, printed materials and supplies, tastings, a garden tour and Festival Hill plant treasures. $60 per person, 10 AM-3PM. Contact: The Herbal Forum at Round Top, P.O. Box 23 Round Top, Texas 78954. Ph: 979-249-3973. Fax: 979-249-3961.

February 24-26: Sports Nutrition/Dietary Supplements Conference. Miami, FL. Sponsored by the Food and Beverage Exchange, a division of IQPC. Ph: 1-800-882-8684. E-mail: info@iqpc.com. Website: www.iqpc.com.

February 28-March 7: 7th Annual AromaHerb Conference and Trade Show. Tempe, AZ. The show will feature leading companies in the essential oil industry and worldwide essential oil distillers as well as renowned herbalists and authors. Approximately 50 presenters will be speaking and 100 companies will be participating. Only non-synthetic, chemical-free, pure, and natural ingredients and products will be exhibited. Ph: 602-938-4439. E-mail: aromaherbshow@hotmail.com.

Source: American Botanical Council (ABC)

DISCLAIMER:  The contents herein are not intended and should not be construed as being in any form or manner an attempt at diagnosis, therapy or medical advice. While the editors and contributors strive for accuracy, neither collectively nor individually do we assume responsibility for injury and specifically disclaim any warranty, express or implied, for any products or services mentioned herein. If a medical condition exists, we suggest that you seek competent attention and or/counseling by a qualified health practitioner.

Copyright 2002, The Herbal Muse Press