Author(s):

Nirali Patel, Swati Jayswal and Dr. Bharat B Maitreya

Abstract: Chocolate/cocoa has been known for its good taste and effects on human health for centuries. Chocolate is a raw or processed food preparation from the seed of the Theobroma cacao (tropical plant). Cocoa seed contains more phenolic antioxidants than most foods and food preparations. It contains flavonoids, including catechin, epicatechin, and procyanidins, which are predominate in antioxidant activity. Antioxidant effects of cocoa may directly influence insulin resistance and, in turn, reduce risk for diabetes. Further, cocoa consumption may involve in gene expression and the immune response. Cocoa can protect nerves from injury and inflammation, protect the skin from oxidative damage from UV radiation in topical preparations and have benefit to satiety, cognitive function and mood. Cocoa is predominantly consumed as energy-dense chocolate and potential detrimental effects of overconsumption exist, including increased risk of weight gain. The health benefits of Dark chocolate includes as antioxidant, improvement in endothelial function, vascular function, insulin sensitivity and it is majorly beneficial in cardiovascular disease. Dark chocolate could be developed as the ideal enhancing human health in the form of a tasty treat.

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