Cocoa contains a high level of flavonoids, specifically epicatechin, which may have beneficial cardiovascular effects on health through their ability to alter a number of pathological processes. Scientists at the Harvard University School of Public Health recently examined 136 studies on coco -- the foundation for chocolate -- and found it does seem to boost heart health, according to an article in the European journal Nutrition and Metabolism.

Specifically, cocoa may assist with:

• Enhanced flow-mediated vasodilation, and augmented microcirculation.

• Inhibiting the oxidation of LDL-cholesterol (‘bad’ cholesterol) by free radicals, an important initial step in the formation of atherosclerotic plaque.

• Suppressing the tendency for small blood cells, called platelets, to clump together and form blood clots. This is often described as an ‘aspirin-like’ effect.

• Regulating inflammatory and immune responses in blood vessel walls, which may be abnormal in CVD.

• Regulating vascular tone, or degree of constriction of small blood vessels, which contributes to high blood pressure.

In producing these beneficial effects, cocoa flavonoids appear to act through a range of mechanisms, some of which are not thought to be linked to antioxidant activity. It sounds almost too good to be true, but preliminary research at West Virginia's Wheeling Jesuit University suggests cocoa may boost your memory, attention span, reaction time, and problem-solving skills by increasing blood flow to the brain. Chocolate companies found comparable gains in similar research on healthy young women and on elderly people.

Although most research has focused on cardiovascular health, scientists are also looking at whether the biological activities of cocoa flavonoids may also be applicable in the fight against other ailments, including cancer and diseases associated with inflammation or impaired immune function and reducing blood pressure. One potential application that has recently been reported is in the relief of diarrhoea, since cocoa flavonoids have shown an ability to inhibit fluid secretion in the small intestine.

German researchers gave 24 women a half-cup of special extra-flavonoid-enriched cocoa every day. After three months, the women's skin was moister, smoother, and less scaly and red when exposed to ultraviolet light. The researchers think the flavonoids, which absorb UV light, help protect and increase blood flow to the skin, improving its appearance.

Cocoa Extract - Theobromine: Derived from the Theobroma Cacao tree, the fruit of the cacao has long been used in Central and South America for its stimulating effects. This extract contains naturally standardized Theobromine and Caffeine. Numerous consumers attest to the "euphoric effects" of theobromine, the main constituent in chocolate that has been safely consumed for centuries throughout the world. Theobromine is a methylxanthine in the same class as caffeine and theophylline. The natural blend of both theobromine and caffeine provides a mild stimulating and thermogenic effect. It has the ability to boost the mood and energy and can also accelerate weight loss.

Cocoa Extract (chocolate). This product will suppress your appetite! Theobromine- Scientific discovery finds special properties of chocolate crucial to a successful diet. Chocolate's botanical name is Theobroma Cacao. The Greek term Theobroma literally means, "food for the gods." In a breakthrough that is one of the most important diet discoveries of the decade, scientists have learned that the urge for chocolate may be a signal from the brain that it is in need of certain chemicals for optimum functioning. Without these chemicals, depression sets in to propel repeated cycles of overeating. Researchers have isolated chemical components of chocolate and discovered just why chocolate is so valuable. Chocolate not only has the power to boost mood and energy, it can also accelerate weight loss, particularly with the scientific breakthrough of "defatting". Chocolate contains vitamins, minerals, amino acids, and plant compounds that the brain needs.