Health-Promoting Properties of Dark Chocolate: A Comprehensive Review of Bioactive Compounds and Clinical Evidence
Year: 2025
Type: article
Abstract: Dark chocolate, made from the Theobroma cacao plant, has been enjoyed for centuries, not just for its delicious taste but also for its potential health benefits. This review looks at how dark chocolate can positively impact your health, particularly in areas like heart health, metabolism, brain function, and its antioxidant properties. The key to these benefits lies in the flavonoids found in dark chocolate, especially epicatechin and catechin. These compounds help improve blood pressure, cholesterol levels, insulin sensitivity, and reduce oxidative stress. Because of these effects, dark chocolate is considered a "functional food" that can support overall well-being. However, it's important to eat it in moderation, as it can be high in calories and sugar.
Author: Shikha Rani, Gabriel Sandram, Anju Goyal, Jitender Singh and Shivali Salooria
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6911996073
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