Quality dark chocolate contains fiber, iron, magnesium, copper, manganese, and other minerals.
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Cocoa and dark chocolate contain many antioxidants. They have far more than most foods.
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Cocoa bioactive components may increase artery blood flow and lower blood pressure slightly but significantly.
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Many disease risk factors improve with dark chocolate. It reduces oxidative LDL and enhances insulin sensitivity.
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Research shows a reduction in heart disease risk among those who consume a moderate amount of chocolate.
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Cocoa flavanols increase skin blood flow and protect it from the sun, according to research.
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Blood flow from cocoa or dark chocolate may increase brain function. Theobromine and caffeine are also present.
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Cocoa flavanoids may boost cognitive performance and prevent dementia in older persons with mild cognitive impairment.
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