How cocoa benefits heart- Study

IN the last decadesignificant studieshave shown the health benefits of eating chocolate - or more specifically cocoa - as this food contains polyphenol, antioxidants similar to those found in red wine, fruits and vegetables that help to reduce the risk of heart disease.Researchers in a new study to explain how cocoa benefits the heart related its heart health benefits to its polyphenol content found to boost the HDL (good) cholesterol in the blood. An improved higher ratio of good cholesterol to bad cholesterol, is associated with a lower risk for cardiovascular disease.Polyphenols and flavonols are the main groups of antioxidants known for their health benefits. Antioxidants, consisting of vitamins A, C, E and beta carotene, protect cells from the damage by neutralizing free radicals, helping to thwart cancer, aging, and cardiovascular disease.Writing in the Journal of Agricultural and Food Chemistry, the researchers reported that cocoas potential ability to boost HDL levels was related to a protein, which boost levels of a compound called apolipoprotein A1 (Apo-A1), which is required by the body to produce HDL-cholesterol.While it is known that consumption of cocoa polyphenols may boost HDL cholesterol levels, and decrease LDL cholesterol levels, the Japanese researchers state that the mechanisms responsible for these effects of cocoa on cholesterol metabolism have yet to be fully elucidated.The awareness on the health benefits of polyphenols from cocoa have been on the increase for some years. To date studies have reported potential benefits for cardiovascular health, skin health, and even brain health.However, not just any cocoa product will do. The heart benefits are reserved for cocoa powder and dark chocolate only, both of which are high in antioxidants and low in sugar.The results of an eight-year study by German researchers showed that eating just 6 grams of chocolatethe equivalent of one squareper day, lowered the risk of heart attack and stroke by 39 percent.This isnt the first study to extol the benefits of chocolate. Findings of research conducted by McMaster University in Hamilton, Ontario, Canada indicated that eating about one bar of chocolate per week can help decrease the risk of stroke by 22 percent, as well as reduce the risk of death after a stroke.Even those who have already suffered a heart attack can benefit from the consumption of chocolate, indicated a study in an issue of the Journal.
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