06-08-2015
Phytochemicals in chocolate may delay the development of cancer. One cube of dark chocolate, hides twice as many polyphenols as a glass of red wine and exactly the same as a cup of leafy green tea.
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In the course of observation, a cup of dark chocolate was found to have about five times the antioxidant effect of a cup of black tea. It is now known that the proatocyanidins found in cocoa pulp can help delay the development of lung cancer in laboratory animals. In addition, dark chocolate also provides excellent protection against cardiovascular disease due to its polyphenols.
