Chocoholics, some say, are already addicted with chocolates and its easy from there to become obese. History shows though that chocolate was used in the olden days for its medicinal qualities. The Mayans and the Aztecs drunk chocolate before going to battle, and the Europeans and South Americans ate chocolates when they had diarrhea.

A clear picture is yet to emerge as to chocolates being good to the health or not. Researchers also have yet to find the ingredient that makes people go gaga over chocolates as the average consumption of an American is 12 pounds of chocolates in a year.

A positive mood

Chocoholics always claim that they feel more active and cheerful after they eat chocolates, which could be true as this is the initial effect of such alkaloids as phenethylamine (PEA) and theobromine that are found in chocolates.

PEA in chocolates, according to a book on love and chemistry published in the 80s, makes people as ecstatic as when they were smitten by love. The media who loved such sensational information used this to begin touting PEA as the “love chemical”, adding that low levels of PEA would cause depression and sadness.

PEA and theobromine have been used medically to improve heart rates and blood pressure as well as the emotional state of humans. Cocoa beans, the basic material in making chocolate candy, is known to have theobromine which acts just like caffeine in coffee in stimulating people but has a milder effect.

Tryptophan, another substance in chocolates, precedes the production of serotonin, otherwise called the happy hormone. Serotonin influences the body’s need for food, sleep, disposition, anger, sexual desire and some tasks of the brain, among which are memory and learning. If serotonin levels are reduced, then these functions are affected as well.

A healthy heart

Heart functions become more vigorous and better with theobromine. Theobromine has also been established to widen the constricted passageway in veins to enable the blood to flow unobstructed.

The anti-oxidant qualities of flavanoids, which chocolates have in good measure, protect people from free radicals as plants are protected from toxins by the same flavanoids. Flavanoids also produce eiconsanoids, hormone-like compounds assistive of keeping the heart in good shape.

Dark chocolates, as a consequence, are considered good anti-oxidants because of their high levels of epicatechin, a flavanoids that works with gallic acid, another flavanoids. Both flavanoids aid in managing blood pressure and blood circulation.

So besides being an enjoyable experience, eating chocolates lead to good mental and physical health. That is, when eaten in moderation.