Chocolate: Modern Science Investigates an Ancient Medicine

Abstract

HOCOLATE HAS BEGUN TO ATTRACT ATTENTION not only for its unique sensory attributes but also for potential health benefits related to its interesting phytochemical profile. Specifically, a group of flavonoids has been identified and isolated in certain cocoas and chocolates. Recently completed in vitro studies and pilot clinical trials suggest that these flavonoids possess a variety of biological activities that may be beneficial to cardiovascular health and cancer prevention. During the 2000 Annual Meeting and Science Innovation Exposition of the American Association for the Advancement of Science, on February 19, 2000, John W. Erdman, Jr., PhD, University of Illinois, and Norman K. Hollenberg, MD, PhD, Harvard Medical School, organized Symposium Session 4131, at which recent research on chocolate was presented and discussed. As a class, dietary flavonoids have received considerable attention in the scientific literature during the past decade due to their association with certain health benefits (cardiovascular health and cancer prevention). The focus of flavonoid research reported at this Symposium was expanded to include oligomeric flavonoids, found in foods such as certain cocoas and chocolates. A brief review was made of new findings about the history of chocolate use in Central American civilizations as both a food and a medicine, and then the new research evidence suggesting that certain cocoa flavonoids may have cardiovascular health benefits was discussed.