Polyphenols and Chocolate

Chocolate often gets labelled as a guilty pleasure, yet hidden inside cocoa are compounds that tell a more interesting story.  Cacao refers to the raw, unroasted beans taken straight from the cocoa pod, while cocoa is the more familiar roasted and processed form used to make chocolate.

Cocoa contains natural substances, known as polyphenols.  The main type of polyphenols in cocoa are called flavanols, and they are known for their potential to support heart, brain and gut
health.

Research suggests that cocoa polyphenols may help blood vessels relax and function better, reducing strain on the cardiovascular system.  They also have antioxidant and anti-inflammatory effects, which can help calm the body’s response to everyday stressors and support long-term wellbeing.   And, there is even emerging evidence that they may have a gentle influence on mood and mental focus.

The darker the chocolate, the higher the cocoa content and the more polyphenols it tends to contain.  However, the way chocolate is processed has a big impact. Roasting, alkalising and adding sugar or milk can all reduce the natural levels of these beneficial compounds.  For this reason, darker and less processed chocolate, ideally with 85 per cent cocoa or more, usually offers the best balance of flavour and function.

Of course, chocolate is still an energy-dense food, so portion size matters.   A small square savoured slowly can be both satisfying and nourishing.   Paired with fruit, nuts or herbal tea, it becomes a mindful moment rather than a mindless habit.

So rather than thinking of chocolate as something to resist, it might be better to see it as something to enjoy consciously.   High-quality dark chocolate brings pleasure, comfort and a touch of science-backed goodness, all in one square.

A Randomized, Double-Blind, Placebo-Controlled, Crossover Study Examining the Hormonal and Vitality Effects of Ashwagandha (Withania somnifera) in Aging, Overweight Males – Adrian L. Lopresti, Peter D. Drummond, Stephen J. Smith, 2019