The cacao bean is the raw ingredient in chocolate. The Mayans treasured the cacao bean as a restorative cure all. Scientists and medical experts are recognizing the health benefits of chocolate. Chocolate contains cocoa butter, flavonoids, carbohydrates, and vitamins.Two specific components of chocolate, flavonoids and potassium, may provide protection against the risk of strokes and stroke related deaths.
Causes of a Stroke
A stroke or cardiovascular accident occurs when the blood supply to the brain is interrupted. The interruption results either from the rupture of a blood vessel which supplies the brain or a blockage of such a blood vessel by a blood clot. The result is oxygen starvation and cell death.
Health Benefits of Chocolate
Flavonoids are water soluble polyphenolic molecules, which have antioxidant characteristics and are found in most plants. Dark chocolate is derived from the plant, Theobroma cacao, and is a rich source of flavonoids. According to researchers at the Linus Pauling Institute of Oregon State University, flavonoids have been reported to have antiviral, anti-platelet, anti-inflammatory, and antioxidant properties.
Chocolate is a natural source of potassium. Healthy levels of potassium control blood pressure and the risk of having a stroke. Experts at the University of Maryland Medical Center suggest that individuals who have a diet rich in potassium have a lower risk of suffering a stroke.
Stroke Prevention
New evidence suggests that eating chocolate may have an additional health benefit. The recent result of a review of published data and three scientific studies proposes that increased chocolate consumption may decrease the risk of experiencing a stroke and a stroke related death. Gustavo Saposnik, M.D., of St. Michael's Hospital and the University of Toronto, Canada, is the lead author of the article. It will be presented at the American Academy of Neurology 62nd Annual Meeting to be held in Toronto in April 2010.
One study showed a reduced incident of stroke for individuals who consumed chocolate once a week versus individuals who did not consume any chocolate. Another study indicated no correlation between chocolate consumption and risk for stroke. A third study suggests a protective benefit of flavonoids against stroke mortality. However, in this study, 50 grams of chocolate was consumed daily.
Dr. Saposnik warns that 50 grams of chocolate per day is significant. The amounts of sugar and fat in 50 grams of chocolate may counterbalance the beneficial effects. He suggest that smaller studies, which examine the effects of consuming controlled amounts of chocolate on the risk of strokes, are warranted.
Maryann Gromisch - Maryann Gromisch is a registered nurse with clinical experience in medical, surgical, and critical care nursing. She has been a freelance ...
