Chocolate Antioxidants
Oxidation of the cells in one's body is a primary cause of the aging of the body and the formation of cancers. The release of "free radical" ions as oxygen atoms are stripped from the molecules of our food creates a negatively charged situation that can damage or destroy cell walls. However, also present in the foods we eat are other compounds which work to neutralize this damaging effect. The various antioxidant minerals and proteins existing in certain food items can work together to slow down this process.
While it is not the greatest provider of antioxidant compounds, chocolate does provide as much preventative antioxidant protection as red wine. The secret is in the chemical polyphenols that are fond in the cocoa beans. While one can not assume that chocolate alone will provide an effective amount of antioxidant protection, it is one more reason to not cut this flavorful substance from our diet.
The form of chocolate we imbibe will help determine the effectiveness of the polyphenols that can protect us. However, preliminary tests on these substances have shown that when coupled with high concentrations of processed sugar, the antioxidant properties will be blocked from absorption into the body through the small intestines.
The closer to natural, unsweetened cocoa and chocolate that we can consume, the greater the amounts of the helpful antioxidants we will absorb from it. Since our culture seems to prefer excessively sweet chocolate confections, it is possible that the processed sugars it is mixed with are actually working against the natural health benefits and causing the wrong chemicals to store themselves as fat while eliminating the antioxidant properties completely.
For the best antioxidant absorption of chocolate one can experiment with alternate sweeteners like honey or raw sugar to cut the natural bitterness of the cocoa bean. It is advisable for good health to choose your chocolate well.