The Impact of Chocolate and Other Cocoa Products on Human Health Amanda Newcombe Abstract The large quantity of chocolate and cocoa products consumed throughout the world raises questions about their impact on health. This paper provides an historical and chemical background of chocolate and assesses the existing research about the positive impacts of chocolate and cocoa as well as what remains unclear about chocolate consumption. History and Background Chocolate has been a part of society from the time of the Olmecs, the first Mesoamerican civilization, that existed around 1500 BCA. In order for chocolate to be created from a cocoa bean, the bean must be fermented, dried, and roasted. During the anaerobic phase of fermentation, amino acids and peptides are the major nitrogen-containing flavors. However, during the drying stage many of the acids, such as acetic acid, are lost.1 Therefore, the health benefits of consuming cocoa may be different than the health benefits of consuming chocolate. Of the different types of chocolate, the more cocoa solids in a chocolate, the closer that chocolate will be to resembling cocoa. Additionally, the structural makeup of the chocolate varies depending on the type. The chemical makeup of different cocoa products can vary the health benefit of the product significantly. Cocoa contains high levels of antioxidants, the most abundant of which is procyanidin. Since darker chocolates contain more cocoa solids than other chocolates, they typically have higher levels of antioxidants and procyanidins. However, baking chocolates contain fewer procyanidins due to having a
higher fat content (50-60 percent) than natural cocoa. Also, chocolates that has undergone alkalization, such as Dutch chocolates, have significantly reduced amounts of procyanidin and therefore have fewer antioxidants.2 Chocolate is the richest natural source of theobromine, which is similar to caffeine. Because dark chocolate has more cocoa solids, it has more theobromine, and white chocolate, which contains only cocoa butter and does not have cocoa solids, only has a minimal amount of theobromine. Theobromine, which provides a lift after eating chocolate, is easily metabolized by humans, but it is hard for cats and dogs to metabolize, causing chocolate to be toxic to them.3
Figure 1: the basic chemical differences of dark, milk, and white chocolate3
Chocolate can also be used as a functional food, meaning that it provides health benefits beyond basic nutrition. While protein, fat, carbohydrates, vitamins, and minerals are considered basic nutritional needs, chocolate also has benefits to other aspects of human health, including a lower cardiovascular mortality and a decreased risk of high blood pressure.4
10
