By Trevor Simper in The Conversation.
Easter is once again upon us and for many people it is a time when a little more chocolate than usual is consumed. Chocolate gives many of us pleasure mainly because it has physiological effects that make it moreish – if not downright addictive.
Some research studies even claim that certain types of chocolate are a “super food” – something that’s particularly good for us. After all, one of the ingredients of chocolate is cocoa, which is a good source of iron, magnesium, manganese, phosphorous and zinc. But is this really the case?
In dark chocolate – which has a high cocoa level – there is some evidence to show that small amounts may reduce the risk of heart disease. This is because of the presence of flavonoids – a type of plant chemical.
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