1. Full of antioxidants
Cocoa is rich in antioxidants, including flavonoids and polyphenols, which have properties of preventing harmful reactions caused by free radicals. They could help block the invasion of tumor cells into our healthy cells and thus reduce the risk of cancer. Cocoa contains more antioxidants than red wine, green tea, and Goji berries. It also has beneficial properties that help prevent cardiovascular disease and decrease cancer risk. The higher the percentage of cocoa, the richer the chocolate will be in antioxidants that are beneficial to health.
2. Effects on cholesterol
There are 2 types of cholesterol: HDL cholesterol, known to be the good cholesterol, and LDL cholesterol, known to be the bad. In the case of good cholesterol, it is transported from the arteries to the liver, where it is then eliminated. Conversely, bad cholesterol is carried around the body, but can build up on the walls of the arteries and is a risk factor for heart disease. Chocolate can protect the body from bad cholesterol thanks to flavonoids and monounsaturated fatty acids, which have the property of reducing the concentration of bad cholesterol and promoting the production of good cholesterol.
3. Saturated fat
Saturated fat has a bad reputation, since it is associated with an increased risk of cardiovascular disease. However, it is important to distinguish them and not to put them all in the same category. The saturated fats contained in chocolate are mainly stearic fatty acids found in cocoa butter. These fatty acids are not harmful - they even have certain cardiovascular benefits and stabilize cholesterol levels. Stearic acid is said to have other benefits on blood pressure by reducing the volume of platelets, thus preventing the formation of clots.
4. Sweet ... but
According to the results of a study by the American Chemical Society , it is shown that when one consumes a quality chocolate with a high cocoa content, it would improve the sensitivity of the body cells to insulin, and could reduce the risk of type 2 diabetes . This effect is explained by the flavonoids contained in dark chocolate. Another study published in the Journal of Clinical Nutrition  showed that consuming 28g of cocoa 2 to 6 times per week reduced the risk of being diagnosed with type 2 diabetes by 34% compared to those who did not eat cocoa only once a month.
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