Dark chocolate – a temptation harmful to health or a valuable component of diet?

Abstract

Introduction and objective Chocolate is one of the most popular food products worldwide. Sometimes the smell or consistency alone evokes a feeling of happiness among consumers. Although dark chocolate appears to be a wellknown product, there is a lot of misinformation about it, based on incomplete or outdated data which should be updated due to its growing popularity. The aim of this study was to summarize the available scientific reports and on their basis to formulate clear conclusions. Review methods Scientific research was reviewed using electronic databases, such as PubMed and Google Scholar. Brief description of the state of knowledge Bitter chocolate is a product that combines attractive organoleptic features and a valuable composition. Many reports indicate the beneficial effect of the cocoa product. Promising research results suggest that it has antioxidant, anti-inflammatory, cardiovascular, neuroprotective, metabolic and antidepressant effects. However, despite many potentially beneficial biological effects it has on the human body, the risk of undesirable effects should not be overlooked. Taking into account the content of individual ingredients or their specific action, in some cases it is recommended to limit or permanently stop the consumption of dark chocolate. Summary Currently, more data show benefits than negative consequences of consuming dark chocolate. Overall, dark chocolate appears to be a nutritional component when consumed in reasonable amounts as part of a healthy, balanced diet.

Keywords

• cocoa
• health-promoting properties
• dark chocolate