But these benefits could have an even bigger impact: Flavonoids foundin dark chocolate may someday be useful in potentially treating neurodegenerative diseases such as Alzheimer’s. One study in the Journal of Alzheimer’s Disease found an association between eating chocolate and reduced risk of cognitive decline, perhaps due to protective effects of the cocoa flavanols.
Like its parent fruit, dark chocolate is also packed with potent antioxidants and contains various essential nutrients which help you to stay healthy and beautiful. Powerful antioxidants like flavonoids help to avoid cardiovascular disorders and reduce risks of strokes. In addition, it also works to keep your blood cholesterol level and blood pressure in check. Seamless vision is another health benefit offered by this magical ingredient.
Cherries have been touted as the new wonder fruit, and based on their antioxidant content we can see why! Cherries are rich in the flavonoids, isoqueritrin and queritrin, which act as antioxidants and work to eliminate byproducts of oxidative stress, therefore slowing down the aging process. Cherries are also loaded with Queritrin, a flavonoid believed to be one of the most potent anticancer agents.
A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies.
Herbal and traditional plant medicines emerged as many of the highest antioxidant-containing products in our study. We speculate that the high inherent antioxidant property of many plants is an important contributor to the herb's medicinal qualities. In our study we identified Sangre de Grado, the sap from the tree trunk of the species Croton lechleri sampled in Peru to have exceptional high antioxidant content. This sap has a long history of indigenous use in South America for wound healing and as an antifungal, antiseptic, antiviral and antihaemorrhagic medicine. Proanthocyanidins are major constituents of this sap  and studies have shown that Sangre de Grado limits the transcription of a wide range of pro-inflammatory cytokines and mediators and accelerates the healing of stomach ulcers [33,34] and promotes apoptosis in cancer cells . Other extreme antioxidant rich herbal medicines are Triphala, an Indian Ayurvedic herbal formulation, shown to have anti-inflammatory activity , antibacterial and wound healing properties [37,38] and cancer chemopreventive potential . Arjuna, another Auyrvedic formula, has been shown to have health beneficial activities [40,41] while Goshuyu-tou, a traditional Chinese kampo medicine has been shown to significantly reduce the extracellular concentration of NO in the LPS-stimulated Raw 264.7 cells .
The antioxidants vitamin C, vitamin E and beta-carotene have all been shown to have positive effects on preventing macular degeneration, or age-related vision loss/blindness. Many foods that provide these nutrients also supply antioxidants called lutein and zeaxanthin, nicknamed the eye vitamins, and found in brightly colored foods like fruits and vegetables — especially leafy greens and types that are deep orange or yellow.
Sugar does more to your brain that just foster an addiction to the sweet ingredient. Eating large amounts of sugar can affect the brain’s pathways, potentially decreasing the ability to store new information. Sugar can interfere with communication between nerve cells, potentially altering your mood, memory and processing of information. It can feel as if you are in a fog
Dark chocolate is also called semisweet chocolate while extra dark chocolate is often considered the same as bittersweet, although the ratio of cocoa butter to solids may vary between the varieties. (14) According to the FDA, semisweet chocolate or bittersweet chocolate is a sweet chocolate that contains no less than 35 percent (by weight) of pure cocoa. (15) Semisweet and bittersweet are both commonly used in baking, and although the FDA defines them in the same way, bittersweet chocolate typically has a deeper flavor and less sweetness than semisweet chocolate. (16) Unsweetened or baker’s chocolate is usually almost 100 percent cocoa with no sweetness whatsoever.
The antioxidant measurements have been conducted over a period of eight years, from 2000 to 2008. The samples were procured from local stores and markets in Scandinavia, USA and Europe and from the African, Asian and South American continents. Many of the samples of plant material, like berries, mushrooms and herbs, were handpicked. Commercially procured food samples were stored according to the description on the packing and analyzed within four weeks. Handpicked samples were either stored at 4°C and analyzed within three days or frozen at -20°C and analyzed within four weeks. Products that needed preparation such as coffee, tea, processed vegetables etc. were prepared on the day of analysis. Furthermore, all samples were homogenized, dry samples were pulverized and solid samples were chopped in a food processor. After homogenizing, analytical aliquots were weighed. Included in the database are 1113 of the food samples obtained from the US Department of Agriculture National Food and Nutrient Analysis Program. They were collected, homogenized, and stored as previously described . Three replicates were weighed out for each sample. All samples were extracted in water/methanol, except vegetable oils which were extracted in 2-propanol and some fat-rich samples which were extracted in water/2-propanol. The extracts were mixed, sonicated in ice water bath for 15 min, mixed once more and centrifuged in 1.5 mL tubes at 12.402 × g for 2 min at 4°C. The concentration of antioxidants was measured in triplicate of the supernatant of the centrifuged samples.
I only recommend buying and eating small amounts of minimally processed dark chocolate with a cacao content of at least 70 percent. This type of chocolate contains the most powerful antioxidants and the least amount of sugar. Thankfully, there are a lot of chocolate brands today that offer options that fits this 70 percentage minimum suggestion. The higher the percentage, the greater the potential health benefits of dark chocolate.
When it comes to wellness buzzwords, “antioxidant” is top of the list. It has us stashing goji in our desks for daily snacking, and tossing back blueberries like no one’s business. While filling up on high antioxidant foods like these is definitely important, it’s not necessarily the most efficient solution: According to science (spelled out in this article by former TCM Guest Editor, Dr. Axe), a sprinkle of spice here and there can provide a dose that’s 30 times more potent than the foods known for their high level of antioxidants!
Spinach is one of the richest sources of antioxidants, with one cup containing over 3,600 IU of beta-carotene, which is an antioxidant known for its anti-cancer, anti-aging properties, and heart protecting properties. Spinach also offers an abundance of the antioxidant, lutein, which is beneficial in protecting your eyes from macular degeneration and cataracts.
Plants are humanity's greatest ally in the fight against climate change. Plants soak up carbon dioxide and turn it into leaves and branches. The more trees humans plant, the less heat-trapping carbon pollution in the air. Unfortunately, plants require a lot of water and land, so much that humans might need a new to find a new ally to help draw down all that carbon.