Mr Olusola Malomo, a dietician, has advised chocolate lovers to eat the dark variety as they are healthier than other types.
The dietician told the News Agency of Nigeria (NAN) in Lagos on Wednesday that dark chocolate contains appropriate energy content, fat, minerals and antioxidants to help maintain overall health.
“Another distinguishing difference is that the dark chocolate contains a high percentage of polyphenol from cocoa, which is responsible for its bitter taste but provides various health benefits.
“In contrast, all other chocolates get their sweetness from pasteurised milk and sugar; this can lead to cardiovascular disease, diabetes and obesity, if eaten too much.’’
According to him, one of the benefits of dark chocolates is that it helps to modulate type 2 diabetes, protect brain health and lower the risk of heart attack.
“Small amounts of dark chocolate can cut the risk of heart attack because, it has a biochemical effect that reduces the clumping of platelets, which causes blood to clot and block blood vessels.
“The formulated raw cocoa powder has the potential to prevent cardiovascular disease in diabetics because of the high flavonol content.
“Also, the epicatechin (a strong antioxidant that has insulin mimic action and improves heart health) compound that is present in dark chocolate can protect the brain after a stroke attack, by increasing cellular signals that shield nerve cells from damage.
Flavanol is a naturally occurring antioxidant found in various types of plants. Its antioxidant qualities can be extremely important to maintaining a healthy body.
According to Malomo, dark chocolate contains various minerals.
“Eating dark chocolate provides you with a variety of minerals including iron, magnesium, copper and manganese.
“Copper works with iron to help form healthy red blood cells; it is also essential for proper functioning of the immune system and nerves, while magnesium helps to maintain healthy bones.
“Manganese supports bone formation, regulates blood sugar and calcium absorption as well as, helps maintains normal nerve and brain function,’’ he said.
The dietician, however, advised people who love chocolates to eat it with moderation, stressing that excessive consumption could be detrimental to health.
NAN reports that chocolates are produced from cocoa beans subjected to roasting, grinding and mixing with cocoa butter and sugar to form a solid bar.
Several types of chocolates are classified according to the proportion of cocoa used in a particular formulation.
Chocolate varieties include milk chocolate, dark chocolate, Swiss white, organic, raw, unsweetened and semi-sweet chocolate. (NAN)
