POTENTIAL BENEFITS OF DARK CHOCOLATE IN PREVENTING CARDIOVASCULAR DISEASES: A SYSTEMATIC REVIEW

Chocolate is a raw or processed food produced from the seed of the tropicaltree Theobroma cocao. Dark chocolate, rich in bioactive compounds likecatechins, procyanidins, and theobromine offers cardiovascular benefits suchas improved blood pressure, reduced platelet aggregation and enhancedendothelial function. It reduces the risk of atherosclerosis by restoring theflexibility of the arteries and preventing WBCs from attaching to the wallsof the blood vessels. According to the United States Department ofAgriculture, 101gms bar of dark chocolate with 70-85% cocoa solidsprovides 604 calories, 7.87g of protein, 11g of dietary fibre, 23g ofmagnesium, 12.2g of iron, and 3.34g of zinc. Flavanols in dark chocolateboost nitric oxide production, dilating blood vessels, improving blood flow,and lowering blood pressure which helps prevent blood clots. Combiningdark chocolate with almonds reduces harmful cholesterol particles, loweringthe risk of heart disease. Dark chocolate contains theobromine which has thesame characteristics as coffee, notably enhanced alertness, motivation towork, and energy. The flavonoids in dark chocolate also aid in diminishinginsulin resistance. Furthermore, dark chocolate has a low glycaemic index.