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Summary: Are you a
chocoholic? Don't worry -
that's a good thing.
Chocolate may be one of the
most functional foods out
there.
 Cliché as it is, maybe that
box of Valentine's Day
chocolates isn't such a bad
idea.
In recent years, studies
have absolved chocolate of
causing acne, cavities and
high cholesterol levels. But
a new study goes even
further, proving that
chocolate may be one of the
most functional foods out
there, even a great brain
saver. Of course, you don't
need any persuading that
it's probably the most
delicious as well.
Chocolate turns out to be a
good source of antioxidants
- those beloved chemicals
known for their
cell-protecting properties.
Antioxidants scavenge and
fight off free radicals,
wildly reactive rogue
molecules of oxygen that
damage cell membranes and
the DNA, which contains the
cells basic operating
instructions. Free radicals
aid and abet heart disease
by oxidizing the "bad" (LDL)
cholesterol, leading to
hardened arteries. Free
radicals are also linked to
cancer and degenerative
diseases in all parts of the
body.
The battle between
antioxidants and free
radicals takes place at the
most basic level in our
bodies. Free radicals have
an odd number of electrons,
which makes them unstable;
they steal electrons
wherever they can find them.
Antioxidants have the
ability to donate an
electron, neutralizing free
radicals without becoming
free radicals themselves.
The brain is particularly
susceptible to free radical
damage because it is exposed
to a large amount of oxygen;
as the body's most
metabolically active organ,
it consumes about 20% of the
body's oxygen, although it
totals only 2% of our body
weight. Free radicals enter
our bodies through
pollution, fried food and
even just normal metabolic
processes of the body.
The fatty membranes that
cover all brain cells are
particularly subject to
oxidative damage. Free
radical damage is implicated
in cognitive decline and
memory loss as people age
and in Alzheimer's disease.
A steady level of
antioxidants - including
vitamins C and E and beta
carotene - is linked to
strong memories, according
to studies in the
Netherlands and Australia.
The body gets antioxidants
both by manufacturing them
and consuming them in foods.
They are found most
abundantly in fruits and
vegetables, but all plants
have at least a small amount
of antioxidants. Dietary
sources of these chemicals
are particularly important
during stressful times, when
body loses its ability to
make them.
 Berries, tea, garlic and
wine are all well-known
sources of antioxidants. But
cocoa beans top them all,
says Joe Vinson, Ph.D., a
chemistry professor at the
University of Scranton in
Pennsylvania. His research
shows that cocoa beans are
the most potent source of
polyphenols, a large
subgroup of antioxidants.
Scientists have identified
around 6,000 antioxidants so
far, says Vinson. About
4,000 fall into the category
of polyphenols.
Because polyphenols are
found in the cocoa bean -
not the milk, cream, sugar
or other additives - the
darker the chocolate, the
better. As a general rule,
antioxidants are found in
the pigments of fruits and
veggies, so the more
colorful the food, the
richer in antioxidants.
By weight, cocoa powder
packs the most antioxidant
punch, according to Vinson's
research. "It is loaded!"
the chemist says. It has
twice as many antioxidants
as dark chocolate, which in
turn has twice as many as
milk chocolate. White
chocolate has no
antioxidants at all.
The amount of polyphenols in
a serving of dark chocolate
is comparable to that in a
cup of black tea and higher
than in a glass of red wine,
things long touted as great
sources of antioxidants.
Hot chocolate is the best
bet for those looking for
the antioxidant punch
without the paunch that
cocoa butter could bring.
But it's important to make
the hot chocolate from
scratch, with pure cocoa
powder, milk and sugar, says
Vinson. His studies have
shown that homemade hot
chocolate has five times as
many antioxidants as a
store-bought mix.
So think of chocolate as a
brain food.
"People thank me all the
time for telling them that
chocolate is good for them,
," says Vinson. "And really
it is. I eat a little bit of
chocolate every day."
Article courtesy of
www.psychologytoday.com
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