Wine &
Health, jun/jul 2004
The latest research on chocolate really
shouldn't come as a surprise to any of us
who follow these things. According to a
study that was published recently in Nature
journal, chocolate (particularly dark chocolate)
contains polyphenol flavonoids. Flavenoids
are the same element in red wine that reduce
the risk of coronary heart disease and lower
cholesterol.
It's the cocoa levels, apparently, as dark
chocolate had the most pronounced levels,
whereas milk chocolate had substantially
lower amounts.
A dark chocolate a day keeps the doctor
away? Count us in!
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