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Chocolate can reduce the risk of heart disease

Not only is this treat good, it’s also good for you!

In time for the chocolate-giving and chocolate-eating fest on Valentine’s Day, scientists are reporting discovery of how this treat boosts the body’s production of HDL – the “good” cholesterol that protects us against heart disease.

According to Midori Natsume, a Japanese food scientist, studies have shown that cocoa, the main ingredient in chocolate, appears to reduce the risk of heart disease by boosting levels of HDL, or “good” cholesterol, and decreases levels of low-density lipoprotein (LDL), or “bad” cholesterol.

So, just as those boxes of chocolates get hearts throbbing, the chemical polyphenol in chocolate rev up the activity of certain proteins, including those that can help boost your HDL levels.

 

 

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