Dark chocolate (also known as black chocolate or plain chocolate) is a form of chocolate which contains a higher percentage of cocoa solids and cocoa butter than milk chocolate, and little to no dairy product. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.
Dark chocolate contains antioxidants, such as polyphenols, and is relatively low in sugar. It has a reputation as a healthier alternative to other types of chocolate, such as milk chocolate. Dark chocolate has been identified as a potential "superfood". This has helped lead to a global increase in demand for dark chocolate.
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Health benefits
Most dark chocolates that have over 70% cocoa on the market today contain a series of chemicals that interact with cell and tissue components that help protect against the development and effects of certain diseases and illnesses. In cocoa and cocoa products the flavanols that are responsible for the health benefits are referred to as: monomers, epicatechin, and catechin.
When consuming high levels of cocoa, evidence shows that flavanols have proven to help lower blood pressure and cholesterol, improve mental cognition, and has also been shown to potentially lower the risk of diabetes in some people.
Diets that are rich in antioxidants including foods such as cocoa, fruits and vegetables promote better health. They even show signs of potentially delaying the onset of various diseases, including cardiovascular disease (CVD), diabetes, certain cancers, and several other age-related degenerative disorders.
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Nutritional content
See also
References
Source of article : Wikipedia
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