Chocolate Slows Aging

March 11, 2011 Updated: October 1, 2015

COCOA: Anti-aging antioxidants and flavonoids are naturally occurring pigments in cocoa beans that act to protect the body from oxidizing agents. (Yuri Cortez/AFP/Getty Images)
COCOA: Anti-aging antioxidants and flavonoids are naturally occurring pigments in cocoa beans that act to protect the body from oxidizing agents. (Yuri Cortez/AFP/Getty Images)
The Hershey Research Center for Health and Nutrition in Pennsylvania confirmed that chocolate slows aging, according to a study published in the journal Chemistry Central.

The study compared the properties of cocoa with fruit powders. Results showed that chocolate has more antioxidants and flavonoids. The result was the same when analyzing dark chocolate.

According to Dr. Debra Miller, “The cocoa bean is a ‘super fruit’ that can provide nutritional value beyond macronutrient composition,” as reported by Impre.com.

According to the study, anti-aging antioxidants and flavonoids are naturally occurring plant pigments that act to protect the body from oxidizing agents. The human body does not produce them, so they must be obtained through food.

Dark chocolate has polyphenols. White chocolate does not contain polyphenols because it contains no cocoa. Hot chocolate decreases the antioxidants because they lose their integrity when exposed to high temperatures.

The benefits of chocolate have been widely studied. Nutritionist Hervé Robert says that chocolate is not fattening if eaten in moderation and that chocolate improves the mood. It causes the body to produce endorphins, which stimulate the pleasure center of the brain.

When eaten in moderation as part of a well-balanced diet, chocolate should not be fattening. For a child, the typical daily allowance of cocoa could be about 10 grams, and 6 to 7 grams for adults, as reported by Impre.com.