As couples indulge in Valentine’s Day celebrations, chocolate takes center stage as a favored treat for many. Professor Elvira de Mejia, a food science expert at the University of Illinois Urbana-Champaign’s College of Agricultural, Consumer and Environmental Sciences (ACES), delves into the health aspects of various chocolate types, including dark, white, milk, and the beloved Valentine’s Day chocolates.
The allure of chocolate extends beyond its delectable taste, with a rich array of phenolic compounds, particularly flavonoids like catechin and epicatechin. These compounds boast robust anti-inflammatory and antioxidant properties within our bodies. Recognizing the impact of oxidative stress and inflammation on chronic disease development, notably cardiovascular diseases, highlights the crucial role played by cocoa’s primary components in mitigating these factors.
Understanding the distinctions among dark, milk, and white chocolate is pivotal in assessing their health implications. Cocoa or cacao, the dry, fully fermented seed of the chocolate-producing fruit, forms the basis of chocolate. The product is a solid amalgamation of cocoa liquor, cocoa butter, and sugar. In the U.S., milk chocolate prevails, typically comprising only 10 to 12% cocoa liquor.
