New Research Confirms Antioxidants in Chocolate

Adding to a growing body of studies, new research is showing that chocolate is packed with high-quality polyphenol antioxidants—compounds similar to those found in fruits, vegetables and red wine that scientists say may reduce the risk of developing cancer and heart disease.

Research recently reported by Joseph Vinson, Ph.D., at the University of Scranton, PA, indicates the quality and quantity of the antioxidants in chocolate are very high relative to other common foods and beverages such as black tea, red wine, apples, raisins, pinto beans and other plant products.

Dark chocolate contained four times the level of polyphenol antioxidants compared with kidney beans, which have one of the highest levels found in fruits or vegetables. Cocoa powder was even higher, containing seven times the amount of antioxidants found in the beans.

The Chocolate Manufacturers Association is quick to point out that research must still be done to find out if these beneficial substances can be absorbed by the human body.

"These studies have focused on determining the level of antioxidants in cocoa powder, dark and milk chocolate," explains Carol Knight, Ph.D., VP of Scientific Affairs for the association. "What we have learned so far is that chocolate is an excellent source of antioxidants. Now we have to determine if they are absorbed by our bodies."

Dark chocolate and cocoa powder contain the most polyphenols, the substances that provide antioxidant activity. These polyphenols, if absorbed, may have a protective effect against heart disease and cancer. Animal studies have shown some promising results. In Japan, researchers fed cocoa extract to rabbits and found that it retarded cholesterol oxidation which leads to artery plaque build-up. In another experiment, a phenol compound in cocoa called epicatechin was shown to inhibit the formation of benign skin tumors in mice.

"The results of these early studies are very intriguing and we will be interested to see how chocolate and cocoa products perform in future human experiments," said Knight.

Late last year, researchers from Harvard University's School of Public Health published the results of a study showing that chocolate and candy eaters live almost a year longer than those who abstain. The scientists speculated that the naturally occurring antioxidants in the chocolate may be part of the mechanism behind the observed health benefit. (See related article).