Dark chocolate consumption may reduce stress, inflammation
Research presented at the Experimental Biology 2018 annual meeting suggests that consuming dark chocolate that has a high concentration of cacao (minimally 70% cacao, 30% organic cane sugar) may have positive effects on stress levels, inflammation, mood, memory, and immunity.
Research presented at the Experimental Biology 2018 annual meeting suggests that consuming dark chocolate that has a high concentration of cacao (minimally 70% cacao, 30% organic cane sugar) may have positive effects on stress levels, inflammation, mood, memory, and immunity. While it is well known that cacao is a major source of flavonoids, this is the first time the effect has been studied in human subjects to determine how it can support cognitive, endocrine, and cardiovascular health.
“For years, we have looked at the influence of dark chocolate on neurological functions from the standpoint of sugar content—the more sugar, the happier we are,” said Lee S. Berk, associate dean of research affairs, School of Allied Health Professions and a researcher in psychoneuroimmunology and food science from Loma Linda University. “This is the first time that we have looked at the impact of large amounts of cacao in doses as small as a regular-sized chocolate bar in humans over short or long periods of time, and are encouraged by the findings. These studies show us that the higher the concentration of cacao, the more positive the impact on cognition, memory, mood, immunity, and other beneficial effects.”
In a pilot feasibility experimental trial, researchers examined the impact of 70% cacao chocolate consumption on human immune and dendritic cell gene expression, with focus on pro- and anti-inflammatory cytokines. They found that cacao consumption up-regulates multiple intracellular signaling pathways involved in T-cell activation, cellular immune response, and genes involved in neural signaling and sensory perception—the latter potentially associated with the phenomena of brain hyperplasticity.
In a second study, researchers assessed the electroencephalography (EEG) response to consuming 48 g of dark chocolate (70% cacao) after an acute period of time (30 min) and after a chronic period of time (120 min) on modulating brain frequencies 0–40 Hz, specifically beneficial gamma frequency (25–40 Hz). They found that chocolate with 70% cacao enhances neuroplasticity for behavioral and brain health benefits.
Berk said the studies require further investigation, specifically to determine the significance of these effects for immune cells and the brain in larger study populations. Further research is in progress to elaborate on the mechanisms that may be involved in the cause-and-effect brain-behavior relationship with cacao at this high concentration.