Evidence supporting the use of: Chocolate
For the health condition: Free Radical Damage
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
Chocolate, particularly dark chocolate, is supported by scientific evidence for its role in combating free radical damage due to its high content of polyphenols and flavonoids—compounds known for their antioxidant properties. Free radicals are unstable molecules that can cause oxidative stress, leading to cell and tissue damage and contributing to aging and various diseases. Antioxidants neutralize these free radicals, mitigating their harmful effects.
Multiple studies have demonstrated that consuming dark chocolate can increase antioxidant activity in the body. For example, research published in peer-reviewed journals such as The American Journal of Clinical Nutrition has found that regular consumption of cocoa-rich chocolate increases plasma antioxidant capacity and reduces markers of oxidative stress. The polyphenols in chocolate, especially epicatechin and catechin, are believed to be responsible for these effects.
It is important to note, however, that not all chocolate products provide these benefits. The processing of chocolate, as well as the addition of sugar and dairy, can decrease its polyphenol content. Therefore, the greatest antioxidant benefits are associated with minimally processed, high-cocoa content (dark) chocolate.
In summary, there is moderate scientific evidence (rated 3/5) supporting the use of dark chocolate as a dietary source of antioxidants that may help reduce free radical damage, though it should be consumed in moderation as part of a balanced diet.
Other ingredients used for Free Radical Damage
7-hydroxymatairesinol (HMR)Acai berry
Acetyl L-carnitine
alpha-carotene
alpha-glycosyl isoquercitrin
amino acids
anthocyanins
apricot
ascorbyl palmitate
astaxanthin
astragalus
basil
berry flavor
beta-carotene
beta-tocopherol
bilberry
black currant
black garlic
black tea
blackberry
blueberry
broccoli
brussel sprouts
caffeine
camu camu
catalase
catechins
caterpillar mushroom
cauliflower
chokeberry
chrysin
coconut milk
coenzyme Q10 (CoQ10)
coffee fruit
cryptoxanthin
turmeric
delta-tocopherol
epigallocatechin gallate (EGCG)
fish protein
flavonols
fruit blend (proprietary)
ginseng
grape
green tea
greens blend (proprietary)
guarana
hesperetin
hesperidin
HMR lignan
L-carnosine
L-cysteine
L-glutathione
L-glycine
lentinula edodes mycelia
lutein
matcha
melatonin
mixed carotenoids
n-acetyl-cysteine (NAC)
nicotinamide riboside
omega-3 fatty acids
oyster mushroom
phenolic compounds
phospholipids
pine bark
pyrroloquinoline disodium salt
quercetin
raspberry
reishi mushroom
resveratrol
selenium
spirulina
strawberry
ubiquinol
vegetable blend (proprietary)
vitamin C
vitamin E
whey protein
zinc
papaya
bee pollen
lingzhi
ferulic acid
cistanche
ganoderma
royal jelly
polyphenols
fulvic acid
wheat germ
goji berry
Algae
cocoa
1,2-di-galloyl-4,6hexahydroxydiphenoyl-D-glucose
3,3'-dihydroxy-B-carotene-4,4'-dione
3-Isomangostin
5,7-Dimethoxyflavone
7,4-Dimethoxyflavone
Amethoflavone
Ankaflavin
Apigenin
Aronia melanocarpa
Auricularia
Autumn Olive
Antirrhinin
Avocado
Amentoflavone
Acacetin
Allophycocyanin
Alpha-Lipoic Acid
Ascorbigen
Astragaloside
anthocyanidins
Algal protein
Acer Truncatum bunge
anthocyanosides
Argan nut oil
Apocarotenal
Apocynin
Arctiin
Arjunolic acid
Beta-hydroxybutyrate
beta-zeacarotene
Brassica
Bok Choy
Baccosides
BHT (Butylated Hydroxytoluene)
Benfotiamine
Basidiomycota
Betanin
berry
Brazil nut
boysenberry
BHA (butylated hydroxyanisole)
Bioflavonoids
bacoside
Baicalin
Caffeic Acid
Camellia sinensis
Carnosine
Chebulic acid
Cashew
Cichoric acid
Chocolate
Capsorubin
Carnosol
Cupric ascorbate
C-Phycocyanin
Carotene (unspecified)
Chebulinic acid
Crocetin
Canthaxanthin
Crypthecodinium
Capsanthin
Carnosic acid
Dunaliella salina
Dismutase
Delphinidin
Dunaliella
Dehydroascorbic acid
Dumontiaceae
Desoxyrhaponticin
Dragon Fruit
Dibenzo-alpha pyrones
Dihydrolipoic Acid
Diosmetin
epicatechin
Ellagic Acid
Ergothioneine
Emblicanin
Erythorbic acid
Ethylgallate
Eriodictyol
Ecklonia
Fucoidan
Flavin mononucleotide
Fatty acids
Furanosterols
Flavanones
Flavoglycosides
Flavans
Flavonones
Flavones
Ginsenosides
Glucan peptides
Gac
Gamma-Glutamylcysteine
Garcinone C
Garcinone E
Glutathione
Gamma-carotene
Haematococcus pluvialis
Hydroxycinnamic acid
Hydroxytyrosol
Hydroxyphenylethanols
Honeybush
Isoascorbate
Idebenone
Isovitexin
Jaboticaba
Kaempferol
Kucha Tea
Lycium
Lipids
Leucodelphinidin
Methylselenocysteine
Mangiferin
Mineral ascorbate
Myricitrin
Macadamia
Malvidin
Mangostanol
Mangostene xanthone
Mate
Methoxylated flavones
Neoandrographolides
Neoxanthin
N-Caffeoyldopamine
Oligomeric proanthocyanidins
Phycocyanin
Pyrroloquinoline Quinone
Propyl Gallate
Phytofluene
Phytoplankton
Plankton
Polyporous mushroom
Procyanidol
Procyanidin
Pentacyclic triterpenoids
Phosphate ascorbate
Proanthocyanidins
Phytoene
Pleurotus eryngii
Phthalides
Pentose phosphate
Punicalagins
Pecan
Punicosides
Pycnogenol
Polymethoxylated flavones
Rhammetin
Ribose-l-cysteine
Rosmarinic Acid
Rooibos
Robusta Coffee
Squalene
Salidroside
Schisandrins
Silychristin
Scopoletin
Sesamolin
Shilajit
Trigalloyl glucose
Tyrosol
Taxifolin
Tangeretin
Tiliroside
Theaflavin
Tremella
Uncaria
Vestitol
Vanillin
Withanolides
White Tea
walnut
Xanthophyll
Xylaria nigripes
Xanthone
Yumberry