Tapping chocolates dual benefits: indulgence and health

Published Monday, October 22, 2007

Eat two chocolate bars and call me in the morning is hardly customary advice from a doctor. Chocolate has long been a favored treat, even a guilty pleasure, but continuing research into the possible health benefits of cocoa has many in the baking industry looking at chocolate in a new way. The key behind chocolate’s possible health benefits lies in compounds called polyphenolic flavonoids, which are known to feature antioxidant properties, among other benefits. Polyphenols are a family of plant-derived chemical compounds with carbon-ring structures, notes David Mark, Ph.D., president of dmark consulting LLC, Maynard, Mass., and consultant ...

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