1. According to a study conducted at Cornell University, the antioxidant concentration in hot cocoa is almost twice as strong as red wine.
Cocoa's concentration was two to three times stronger than that of
green tea and four to five times stronger than that of black tea.
2. Professor Chang Yong Lee, the leader of the Cornell study, added
that the "hot" in "hot chocolate" is important as well. More
antioxidants are released when it's heated up.
3. A cup of hot cocoa contains 611 milligrams of the phenolic
compound gallic acid equivalents (GAE) and 564 milligrams of the
flavonoid epicatechin equivalents (ECE). The antioxidant gallic acid is
used to treat internal hemorrhages, albuminuria (the presence of albumin
in the urine, which can indicate kidney disease) and diabetes.
4. Although a regular bar of chocolate has strong antioxidant
activity, the health benefits may be outweighed because of the saturated
fats present — cocoa generally has much less fat per serving compared
to the 8 grams of fat in a standard chocolate bar.
5. The flavonoids help
your body process nitric oxide, which is why hot cocoa can improve
blood flow, help lower your blood pressure and improve heart health.
6. The flavonoids in hot chocolate also help prevent platelets in your blood from mingling together and forming clots.
7. According to the American Association for the Advancement of Science, drinking hot chocolate can help you think better
too. The flavonoids increase the blood flow and oxygen to the brain.
Since dementia is caused by a reduced flow of blood to the brain,
researchers think it could be treated with cocoa.http://www.mnn.com/food/beverages/stories/7-health-benefits-of-drinking-hot-cocoa
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