_{Dark chocolate has many good effects on health: brain stimulant, improves CV functions and improves the mood. CC0 Public domain}

In the first work, scientists studied the brain activity of healthy subjects who ate 70 grams (a bar) of 70% dark chocolate. An electroencephalographic scan was carried out at 30 and 60 minutes, showing that there was a strengthening of the neuronal activity of the cerebral cortex, which was limited to one hour from the chocolate intake. In the second study, the administration of this amount of chocolate was practiced daily for 1 week. The results were surprising: from the genetic analysis carried out by blood sampling, the expression of genes that regulate nerve transmission, sensory perception and immune response has been increased, while the expression of the genes involved in inflammation decreased. Moreover, dark chocolate has several other beneficial effects, including brain stimulation, improvements in cardiovascular function and blood pressure; still there are many other under research. Until now, the energizing properties of chocolate had been associated with the high sugar content, but today researches shows that the molecules with antioxidant activity promote neuroplasticity stimulating brain, influencing memory, learning and the mood. The beneficial effects of cocoa flavonoids are not limited to enhancing our brain: these molecules have recently attracted the attention of numerous scientists for their ability to improve glycaemic control in patients with type 2 diabetes mellitus, preventing diabetes and cardiovascular complications of diabetes, heart attacks, cardiovascular diseases, promoting proper renal and bowel function, reducing the risk of developing a cancer. Cocoa is not the only food containing flavonoids: the wine, and especially in red wine, there is a great quantity of flavonoids which justifies the assertion that "a glass of red wine a day is good for the heart."

"Too bi(tter) or not too bi(tter)"

That's the Hamletic question. I have always been a great fan of chocolate since I was a kid and living in a country like Italy where you can find so many kind of fine artisanal chocolate and chocolate foods really helps loving it. As I grew up, my relationship with chocolate changed a lot: from milk chocolate (which contains usually 10% to 20% cocoa) lover to dark chocolate sporadic consumer. More than a change of taste it was health awareness: dark chocolate is far more healthier (less fats, less sugar, less calories) than milk chocolate but not as sweet as it, so my chocolate use decreased as consequence.

_{Dark chocolate could be so bitter to be almost inedible, in this case it's used mostly to give chocolate taste to other desserts. CC0}

Anyway, after I read those science updates on chocolate flavonoids, I decided to start eating a small portion of dark chocolate every couple of days, mainly to boost mood when I feel down (and to get other benefits, of course). But before I found my preferred dark chocolate, I made a huge mistake and my tastebuds are still angry with me for that. Since more cocoa percentages in chocolate means more flavonoids, I recently bought a 99% cocoa chocolate piece.
Never do that unless you know what are doing.
That chocolate was so bitter and so floury that I didn't managed to eat even a small piece of it. That was the exact moment I realized why researchers used a 70% dark chocolate to make experiments described above. Still, if they sell them, It means someone actually buys them, my guess it's just a matter of taste. So, if you are going to be a dark chocolate consumer after reading how good chocolate can be for your health, my suggestion is to start with a 70% dark chocolate bar and test your taste. As for my 99% dark chocolate bar, I used it to do some really good dark chocolate muffins!

Conclusions

Cocoa is attracting in recent years the scientific community and the food industry, which sees high cocoa products as a huge economic possibility. It is no coincidence that many studies in this sector are sponsored by confectionery companies: having a tasty product that is good for the heart, brain, kidneys, bowel and those suffering from diabetes and that possibly protects even from cancer, it’s a very big deal for profits. While the scientific community studies the biological mechanisms behind all these positive effects of flavonoids, I can recommend eating a small piece of dark chocolate a day: maybe it will not heal you from all ills, but at least you'll be a bit happier!

References

• Brickman AM, Khan UA, Provenzano FA et al. Enhancing dentate gyrus function with dietary flavanols improves cognition in older adults. Nat Neurosci. 2014 Dec;17(12):1798-803. doi: 10.1038/nn.3850.

• Lee Berk, Josh Miller, Kristin Bruhjell et al. Dark chocolate (70% organic cacao) increases acute and chronic EEG power spectral density (μV2) response of gamma frequency (25–40 Hz) for brain health: enhancement of neuroplasticity, neural synchrony, cognitive processing, learning, memory, recall, and mindfulness meditation. The Faseb Journal, Apr 2018.

• Lee Berk, Kristin Bruhjell, Warren Peters et al. Dark chocolate (70% cacao) effects human gene expression: Cacao regulates cellular immune response, neural signaling, and sensory perception. The Faseb Journal, Apr 2018.

• Shah SR, Alweis R, Najim N et al. Use of dark chocolate for diabetic patients: a review of the literature and current evidence. J Community Hosp Intern Med Perspect. 2017 Sep 19;7(4):218-221. doi: 10.1080/20009666.2017.1361293

• Braakhuis AJ, Campion P, Bishop KS et al. Reducing Breast Cancer Recurrence: The Role of Dietary Polyphenolics. Nutrients. 2016 Sep 6;8(9). pii: E547. doi: 10.3390/nu8090547.

• Jang S, Sun J, Chen P et al. Flavanol-Enriched Cocoa Powder Alters the Intestinal Microbiota, Tissue and Fluid Metabolite Profiles, and Intestinal Gene Expression in Pigs. J Nutr. 2016 Apr;146(4):673-80. doi: 10.3945/jn.115.222968.

• Aprotosoaie AC, Miron A, Trifan A et al. The Cardiovascular Effects of Cocoa Polyphenols-An Overview. iseases. 2016 Dec 17;4(4). pii: E39. doi: 10.3390/diseases4040039.

• Ariefdjohan MW, Savaiano DA. (2005) Chocolate and cardiovascular health: is it too good to be true? Nutrition Reviews, Dec; 63(12Pt 1):427-30.

• Ding E.L., Hutfless S.M., Ding X., Girotra S. (2006) Chocolate and Prevention of Cardiovascular Disease: A Systematic Review. Nutrition Metabolism (Lond) 3;3:2.

• Coe, Sophie D. & Michael D. The True History of Chocolate. London: Thames and Hudson Ltd, 2013.

• Presilla, Maricel. The New Taste of Chocolate. New York: Ten Speed Press, 2001.

Authored by @cryptoitaly

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