The sweet science of chocolate

Chocolate is the solid gold of sweets, providing a standard of delectability that’s been upheld around the globe for more than 2,000 years. The ancient Mayans and Aztecs even used the pods of the cacao tree, which produces chocolate, as currency. They also used cacao as a tonic to improve overall health. Today’s scientists agree with the ancients: Chocolate, in small doses, is not just delicious--it’s actually good for you. This is particularly true of dark chocolate, which is rich in compounds called flavanols. Also found in red wine, tea and berries, flavanols have an antioxidant effect, reducing cell damage and heart disease. Research also strongly suggests that they support healthy blood pressure and reduce the chances of strokes and heart attacks.

Provided by QUEST

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