Chocolate, or more specifically cocoa, contains numerous active compounds that can elicit pharmacological effects in the body, similar to medical drugs. These compounds, which lead to neurological effects in the brain, should be able to cross the blood-brain barrier, which prevents harmful substances (such as toxins and bacteria) from entering sensitive neural tissues. Experts have revealed that one of these compounds, called theobromine, is also found in tea and contributes to its bitter taste. Both tea and chocolate contain caffeine, with which theobromine is chemically related as part of the purine family. These chemicals contribute to the addictive nature of chocolate and have the ability to cross the blood-brain barrier, where they can affect the nervous system.
**Health Benefits of Cocoa**
For centuries, chocolate has been used as a remedy for various ailments, including anemia, tuberculosis, gout, and even decreased libido. There is evidence suggesting that cocoa consumption has a positive effect on the cardiovascular system. It can prevent endothelial dysfunction, in which arteries harden and become filled with fatty plaques, potentially leading to heart attacks and strokes. Dark chocolate consumption may lower blood pressure, which is another risk factor for arterial disease. Some studies have indicated that dark chocolate may be beneficial in regulating levels of high-density lipoprotein cholesterol, which can help protect the heart. It has been shown that polyphenols, found in foods like chocolate, may also lead to improved blood sugar control. Science suggests that consuming 20 to 30 grams of regular or dark chocolate with solid cocoa content daily, instead of milk chocolate, can yield greater health benefits. A systematic review analyzed a range of studies examining the feelings and emotions associated with chocolate consumption, with most participants reporting improvements in mood, anxiety, energy, and excitement.
**Harms of Chocolate**
Scientists have reported that some compounds found in chocolate may have potential negative effects on humans. Chocolate is a source of oxalates, which, along with calcium, are key components in kidney stones. It is advised to avoid foods rich in oxalates, such as spinach and chocolate, when suffering from recurrent kidney stones.
The report was prepared by Dan Baumgart, a senior lecturer from the School of Physiology, Pharmacology, and Neuroscience at the University of Bristol.
