Probl Hig Epidemiol 2019, 100(2): 82-88pl

Dark chocolate as a source of flavonoids - allies in the prevention and treatment of selected diseases

Paulina Głodo ^1/, Bartłomiej Matejko ^2/

1/ Koło Naukowe Dietetyki przy Klinice Chorób Metabolicznych, Uniwersytet Jagielloński Collegium Medicum w Krakowie
2/ Katedra Chorób Metabolicznych, Uniwersytet Jagielloński Collegium Medicum w Krakowie

Summary
Due to its high amount of flavonoids, dark chocolate, classified as a functional food product, is gaining in popularity and approval among doctors, dietitians and patients. So far, a great deal of research has been conducted, and a lot of it has proven the beneficial effects of dark chocolate. This particular foodstuff has been shown to be helpful in the prevention and treatment of the following diseases: diabetes, cardiovascular disorders, and neuro-degenerative pathologies. Moreover, the consumption of dark chocolate has a positive impact on the reduction of body weight. There has been a suggestion that it also contributes to decreased damage of myocytes during intensive physical training, and that is why it is more frequently used by athletes. Despite the high energy value, dark chocolate should be recommended as a good source of magnesium and health-oriented polyphenols.

Key words:  chocolate, flavonoids, prevention, metabolic diseases