Antioxidants In Chocolate

Antioxidants in dark chocolate and cocoa are useful. A lot of research indicates that the dark chocolate may be good for the heart. Dark chocolate rich in flavonoids gives the body an increased antioxidant protection. Particularly effective protection for thymus, which is a gland important for the immune system. The body’s antioxidant enzymes proved to get extra speed in rats that were given chocolate. A lot of research is now suggesting that dark chocolate can be useful. Important is that the percentage of cocoa should be high, at least 70%.

The researchers gave rats a diet of chocolate for three weeks. They then measured the antioxidative capacity of plasma and tissue, including the liver and some other organs. Increased antioxidant capacity is thought to increase the body’s protection against serious diseases such as cardiovascular diseases, cancer and dementia. Chocolate showed significantly increasing the total antioxidative capacity in all parts of the rats which were measured.

The chocolate was particularly effective on the thymus, where antioxidant capacity increased more than in other parts. The body’s own antioxidant Sod had an increased activity there. The activity of thymus increased. During puberty the thymus gland is formed and becomes smaller. Still fills an important function in the immune system. It is there that lymphocytes are transformed into T-cells. T-cells are tailored to attack specific enemies of the body.