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New study re-emphasizes natural cocoa powder has high antioxidant content
Over the past ten years, dark chocolate and cocoa have become recognized through numerous studies for flavanol antioxidant benefits. view more (2008-10-09)
New study shows that cocoa flavanols can be preserved during cooking and baking
In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies. view more (2009-08-14)
New study reveals components of cocoa may enhance the appearance of the skin
Cocoa butter has long been used topically in many skin creams and cosmetics because it is thought to be good for the skin. view more (2006-05-23)
Cocoa intake linked to lower blood pressure, reduced risk of death
A study of elderly Dutch men indicates that eating or drinking cocoa is associated with lower blood pressure and a reduced risk of death. view more (2006-02-28)
Dark chocolate helps diarrhea
A new study conducted by researchers at Children's Hospital & Research Center Oakland is the first to discover that a chemical in cocoa beans can limit the development of fluids that cause diarrhea. view more (2005-09-30)
Cocoa is the new red wine
Throughout history, cocoa has been described as a medicine for many ailments. New research suggests that cocoa may also have a beneficial effect on heart disease and stroke. view more (2005-08-10)
Groundbreaking research highlights myriad health benefits of flavanol-rich cocoa
Research has demonstrated that consumption of naturally occurring compounds in cocoa can lead to a range of circulatory health benefits including the first observed brain and cardiovascular blood flow improvements. view more (2006-07-26)
Cocoa, but not tea, may lower blood pressure
Foods rich in cocoa appear to reduce blood pressure but drinking tea may not, according to an analysis of previously published research in the April 9 issue of Archives of Internal Medicine, one of the JAMA/Archives journals. view more (2007-04-10)
Researchers link cocoa flavanols to improved brain blood flow
Cocoa flavanols, the unique compounds found naturally in cocoa, may increase blood flow to the brain, according to new research published in the Neuropsychiatric Disease and Treatment journal. The researchers suggest that long-term improvements in brain blood flow could impact cognitive behavior, offering future potential for debilitating brain... view more... (2008-08-18)
Resveratrol, red wine compound linked to health, also found in dark chocolate and cocoa
Hershey's Center for Health and Nutrition announced the publication of a study that shows resveratrol, the compound often associated with the health benefits of red wine, is also found in cocoa and dark chocolate products. view more (2008-10-15)
Flavanol-rich cocoa improves blood vessel function in aging baby boomer study participants
Flavanol-rich cocoa could offer powerful cardiovascular benefits for the nearly 78 million baby boomers in the United States today, suggests a new study published in the August issue of the Journal of Hypertension. view more (2006-08-02)
Cocoa 'vitamin' health benefits could outshine penicillin
The health benefits of epicatechin, a compound found in cocoa, are so striking that it may rival penicillin and anaesthesia in terms of importance to public health. view more (2007-03-12)
New study suggests special cocoa may lead to sustained improvement in blood vessel function
Drinking a specially-made cocoa beverage daily may have the potential to reverse impairments in the functioning of blood vessels, according to a first-of-its-kind study published in the Journal of Cardiovascular Pharmacology. view more (2007-03-07)
New cocoa evidence on why plant foods are beneficial to cardiovascular health
While a growing number of studies has shown a link between flavanol-rich cocoa and cardiovascular health, scientists have now substantiated a causal relationship between specific compounds present in cocoa and cardiovascular health. view more (2006-01-17)
Heart-Healthy Compound in Chocolate Identified
In a multifaceted study involving the Kuna Indians of Panama, an international team of scientists has pinpointed a chemical compound that is, in part, responsible, for the heart-healthy benefits of certain cocoas and some chocolate products. view more (2006-01-20)
Boosting brain power — with chocolate
Eating chocolate could help to sharpen up the mind and give a short-term boost to cognitive skills, a University of Nottingham expert has found. view more (2007-02-21)
Natural compounds in cocoa tied to blood flow improvements for adults with type 2 diabetes
Scientists have found that consuming cocoa flavanols - naturally occurring compounds in cocoa - may offer a benefit to those affected by type-2 diabetes. view more (2008-05-27)
A few squares of dark chocolate a day may stave off artery hardening in smokers
Dark chocolate may stave off artery hardening in smokers, and a few squares every day could potentially cut the risk of serious heart disease. view more (2005-12-20)
Cocoa could be a healthy treat for diabetic patients
For people with diabetes, sipping a mug of steaming, flavorful cocoa may seem a guilty pleasure. But new research suggests that indulging a craving for cocoa can actually help blood vessels to function better and might soon be considered part of a healthy diet for the prevention of cardiovascular disease. view more (2008-05-27)
Flavanols key to potential chocolate benefits
Phytochemicals known as flavanols, which are found in chocolate, fruits and vegetables, can boost the levels of nitric oxide in the blood of smokers and reverse some of their smoking-related impairment in blood vessel function. view more (2005-09-29)
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