RESUMEN
Chocolate is made from the seeds of a tropical rainforest tree called “Theobroma cacao”. When compared with other food sources based on oxygen radical absorbance capacity (ORAC) measurement, dark chocolate is a major source of flavonols with highest antioxidant levels. Some of the health benefits of cocoa consumption include antioxidant properties such as polyphenolic compounds, among others are monomeric flavanols, epicatechin, catechin and oligomeric procyanidins. Both experimental and observational studies have suggested that chocolate consumption has a positive influence on human health, with antioxidant, antihypertensive, anti-inflammatory, anti-atherogenic, and antithrombotic effects as well as influence on insulin sensitivity, vascular endothelial function, and bioavailability of nitric oxide. In addition, dark chocolate consumption may alter lipid effects, by lowering total and low density lipoproteins and increasing high density lipoprotein cholesterol levels. The antioxidants found in chocolate have been shown to inhibit plasma lipid oxidation probably by scavenging free radical species. There are some experimental studies to prove that flavonoids could prevent LDL oxidation in vitro by scavenging radical species or sequestering metal ions. Dark chocolate (DC) has beneficial effects in the prevention of cardiovascular diseases (CVD) due to its antiinflammatory and antioxidant properties. Polyphenols rich dark chocolate showed progress in insulin sensitivity and decreased blood pressure in healthy subjects. Dark Chocolate has a dual effect on platelets by decreasing platelet aggregation and also it reduces platelet adhesion. Chocolate extends its great beneficial effect from being by and large a palatable pleasant and hence sustainable therapeutic option. Thus, dark chocolate may be suggested as a potential delicacy and one of the agents for the prevention and control of cardiometabolic syndrome.