As Easter approaches, University of Warwick PhD researcher Alice Coffey sheds light on the health advantages of dark chocolate. With a focus on its nutritional value and potential benefits, Coffey's insights offer valuable guidance to consumers this holiday season.

Coffey emphasises that dark chocolate, with its lower sugar content and higher concentration of flavanols, presents a healthier alternative to milk chocolate. She explains that flavanols, potent antioxidants abundant in dark chocolate, can lower stress hormones, improve mood, and reduce the risk of heart disease.

In her research, Coffey advises that darker chocolates, particularly those with 70% or higher cocoa content, offer optimal health benefits. These chocolates contain increased flavanols and antioxidants while containing less sugar and fat. However, she urges moderation due to potentially higher caffeine levels in stronger chocolates.

Recent studies suggest that dark chocolate with 70% cacao or more can provide mood-boosting qualities, attributed to its polyphenols and flavanols. Despite its nutritional content, Coffey advises moderation to avoid excessive sugar intake.

Coffey also addresses concerns regarding dark chocolate's impact on blood flow, blood pressure, cholesterol levels, and heart disease. She suggests that its bioactive compounds may also promote skin health and improve brain function.

With Easter celebrations approaching, Coffey encourages consumers to consider dark chocolate for both indulgence and health benefits. "Choosing dark chocolate this Easter may just be the sweetest choice for your health," she concludes.

ENDS