Flavonoids
Flavonoids (a type of polyphenol) are found in abundant supply in many plants, including Cacau, in its original form. They act to protect the plant from environmental toxins as well as repair damage to it. When we consume these flavonoids, they have "anti-oxidant powers" for us.

Anti-oxidants are believed to have the ability to help the cells in our bloodstream destroy free radicals. Free radicals are the cells that are formed by contaminants in our environment like cigarette smoke and other toxins. This free radical damage has the potential to increase LDL-cholesterol oxidation and plaque formation on the arterial walls.

Preliminary research has also shown that eating chocolate may reduce blood clotting, promote the relaxation of blood vessels, which in turn can lower blood pressure.

The same polyphenols that have anti-oxidant powers, reduce the stickiness of platelets, cells that play an important role in blood clotting. This means that the blood will take longer to clot, which reduces the risk of coronary artery blockages.

There are several processes that the cocoa bean goes through to reduce its naturally pungent taste, to become the actual chocolate product that we've come to know and love.

Flavonoids are what provide the pungent taste. Consequently, flavonoids are what get minimized throughout the processes. The usual steps in the processing are:

• fermentaion
• drying
• roasting
• alkalizing
• conching

Just to repeat, if you want the healthy "anti-oxidant powers" in your chocolate, you'll want to opt for the less-processed, more bitter versions, like cocoa powder and dark chocolate.

Today's scientific minds are working on this as we speak. The race is on to come up with ways to reduce the destruction of these beneficial flavonoids throughout the candy making process, while balancing it with the best flavor possible.

Soon you will see more and more companies coming out with a 'healthier' chocolate, one that has more flavonoids left intact, along with the great taste.

Other Healthy Benefits
Compounds in chocolate also increase the release of mood-affecting chemicals, including serotonin, endorphins and phenylethylamine, similar to those released during exercise or romance.

The phenylethylamine increases the heartbeat and releases feelings of well-being. Feelings of cheerfulness are also brought about by the distribution of serotonin, dopamine and noradrenaline.

Chocolate contains many important nutrients such as potassium, magnesium and vitamins D, E, B1 and B2. It's documented properties and actions include antiseptic, diuretic, emmenagogueue, parasiticide, vulnerary.

It has been reported that the cocoa butter in chocolate helps to coat the teeth to prevent plaque buildup prevent the bacteria from decaying the teeth.

Chocolate does contain a slight amount of caffeine, but not as much as most people believe. You'd need to eat 12 bars of chocolate to equal one cup of coffee. It also contains theobromine and theophylline, which is used in modern medicine as an antiasthmatic for their stimulating properties.

In Conclusion
What we've learned here is twofold. Is chocolate completely healthy?

Well, the answer lies in what form you are talking about. The sugary-sweet milk chocolate bar is so laden with questionable ingredients, that I doubt anyone would tell you that it could be called a "health bar".

But if you are talking about the Cacau fruit that is plucked fresh from the tree, eaten fresh while walking through the jungle, yes, it could be considered a delectable healthy food.