RECENT RESEARCH INDICATES that dark chocolate's chemicals, which act as antioxidants, have been shown to play a role in reducing cancer risks by helping to combat cell damage that can lead to tumor growth. These antioxidants occur naturally in the plant-based cacao bean, the base of all chocolate products. Cacao beans are, in fact, one of the most concentrated natural sources of antioxidants that exist.
 

"The great news is that in addition to being decadent and delicious, moderate amounts of dark chocolate may play a role in cancer prevention," said Sally Scroggs, M.S., R.D., L.D., health education manager at The University of Texas M. D. Anderson Cancer Center's Cancer Prevention Center.

"Dark chocolate has a higher percentage of healthy antioxidants, without the increased sugar and saturated fats added to milk chocolate," Scroggs said.

Darker Chocolate Packs a Punch

Chocolate has been a favorite food for centuries, according to the American Dietetic Association. "It has become a symbol for love, indulgence, temptation and now, we can justify it for its health attributes," Scroggs said.

"The main reason that eating dark chocolate, versus milk or white chocolate, reduces cancer risks is because it has a higher percentage of cacao, and thus antioxidants," she said.