Dark chocolate and me......
So, why should you eat dark chocolate?
We all need another reason...
Consumption of dark chocolate and cocoa may not boost heart health, and could actually increase pulse rates, according to new research.
The research, published in The American Journal of Clinical Nutrition, examined the short terms effects of dark chocolate and cocoa on variables associated with neuropsychological functioning and cardiovascular health in healthy older adults.
The researchers noted that in recent years there has been an increased interest in the potential health-related benefits of antioxidant and phytochemical-rich dark chocolate and cocoa.
The health benefits of antioxidant-rich chocolate have received much recognition in recent years, with positive findings from a number of studies impacting on consumer awareness. Chocolate manufacturers are using high cocoa content (over 70 per cent) as a means of differentiation, and cocoa has also received attention for its potential in functional food applications.
Consumption of dark chocolate and cocoa was "associated with significantly higher pulse rates at three and six week treatment assessments," stated the researchers from Virginia Polytechnic Institute and State University, Virginia Neuropsychology Associates, and the Free Clinic of Central Virginia.
We all need another reason...
Consumption of dark chocolate and cocoa may not boost heart health, and could actually increase pulse rates, according to new research.
The research, published in The American Journal of Clinical Nutrition, examined the short terms effects of dark chocolate and cocoa on variables associated with neuropsychological functioning and cardiovascular health in healthy older adults.
The researchers noted that in recent years there has been an increased interest in the potential health-related benefits of antioxidant and phytochemical-rich dark chocolate and cocoa.
The health benefits of antioxidant-rich chocolate have received much recognition in recent years, with positive findings from a number of studies impacting on consumer awareness. Chocolate manufacturers are using high cocoa content (over 70 per cent) as a means of differentiation, and cocoa has also received attention for its potential in functional food applications.
Consumption of dark chocolate and cocoa was "associated with significantly higher pulse rates at three and six week treatment assessments," stated the researchers from Virginia Polytechnic Institute and State University, Virginia Neuropsychology Associates, and the Free Clinic of Central Virginia.
