Lynette Henk

Science

The Science of Chocolate

In an era of exploding scientific investigation into the effects of diet on human health, cocoa has been singled out for its promising health benefits. In fact, when it comes to science, chocolate enjoys more scientific support than perhaps any other food. More than 2,500 studies—many of them human studies—have investigated the health and nutritional properties of chocolate, with the vast majority of them yielding very favorable findings.

The following are just some of the areas of health for which cocoa has been studied, with the approximate number of studies in this area:
  • Antioxidant properties (more than 250 studies)
  • Cardiovascular health (more than 200)
  • Diabetes (appx. 30 studies)
  • Brain health (more than 60 studies)
  • Mood (more than a dozen studies)
  • Cell protective properties (more than 70 studies)
  • Inflammation (appx. 40)
  • Obesity (appx 25)
  • Skin health (more than 30)

Perfect Combination - Science Video




The Xoçai Difference

Recent studies on cacao have concluded that health benefits were obtained by consuming dark chocolate foods containing 600-900 mg of flavonoids on a regular daily basis. Not surprisingly, all of Xocai’s products deliver at least 900 mg of flavonoids per daily serving.

Global Research Focuses on Chocolate

Just a few of the dozens of scientific journals and research institutions that have published research on healthy chocolate:

Scientific Journals

  • Journal of Nutrition
  • Journal of American Medical Association
  • International Journal of Obesity
  • British Journal of Medicine
  • Journal of the American College of Cardiology
  • American Journal of Clinical Nutrition

Universities/Research Institutions

  • Yale University
  • Oxford University
  • Harvard University
  • University of Vienna
  • Georgetown University
  • University of Barcelona