Flavanols: The Key
The remarkable health perks often associated with dark chocolate largely stem from a group of plant compounds called flavanols. These compounds are exceptionally
abundant in cocoa, the primary ingredient in dark chocolate. They are a type of flavonoid, a larger class of antioxidants known for their various beneficial effects on the body. These effects include their ability to combat cellular damage caused by free radicals. Flavanols work by neutralizing these unstable molecules, thus potentially reducing the risk of chronic diseases and contributing to overall health. The concentration of flavanols can vary widely depending on the processing methods used to create the chocolate. Generally, dark chocolate, with its higher cocoa content, tends to be richer in these advantageous compounds than milk chocolate. This is the reason dark chocolate is more often linked with the advantageous outcomes than other chocolate varieties.
