You must read and accept the disclaimer to use this site. Updated for monthly, 2011

Chocolate - cocoa content of different chocolates

FOR AN ASTONISHING POSTER ON THE BENEFITS OF CHOCOLATE, CLICK HERE.

How good is chocolate? AJCN 74: 563; 596 (Nov 2001)

The press reports about chocolate are exciting. See chocolate and cocoa news stories. The flavanoids in grape seeds, tea, and cocoa include procyanidins. They inhibit platelet activation, which means they can prevent blood clotting, which is involved in various harmful conditions like heart attack and stroke. When cocoa and dark chocolate were eaten, blood levels rose to a peak within 2 hr and then declined rapidly. Eating plenty provides about 466 mg procyanidins, but peak plasma level was just in the low nanomolar range. "...the results indicate support for beneficial biological activity of cocoa procyanidins." "It is clear that the absorption...of these compounds vary widely among individuals."

So chocolate is good, and may be great, but the answer is not completely clear. But I would put it on the safe and proven list of things to eat regularly. See an exciting poster explaining its benefits.

FROM LINUS PAULING DIET AND OPTIMAL HEALTH MEETING MAY 18-22, 2005
Cocoa - Dr. Sies
Procyanidins are the good stuff in dark chocolate; they decrease the leukotriene [inflammation]/prostacyclin ratio. Inflammation is one of the key markers for heart attacks and strokes. The procyanidins block bad protein nitration by eNOS, by chemicals called peroxynitrite [ONOOH] and NO2* , the nitrosyl radical. Bad nitration leads to heart attack; good nitration by nitric oxide synthase is good; that mediates blood flow mediated dilation. The hazardous cholesterol, oxidized-LDL degrades nitric oxide synthase and is harmful to circulation.