巧克力是許多成人和孩子最喜愛的零食之一。由於糖和脂肪含量高，所以它被認為是一種不健康的食物。然而，有研究顯示出，在心理方面，巧克力會令人放鬆心情和感覺開心，並且含有高抗氧化能力。
抗氧化劑是可以從天然食物中攝取的，以減少甚至預防有破壞性的化學物質在體內造成自由基的形成。這些自由基會攻擊身體的系統，甚至會使我們不能抵禦疾病和衰老。而維生素 C和維生素E以及類胡蘿蔔素 (carotenoids) 和礦物質，硒 (Selenium)中的抗氧化劑可以防止癌症，心臟疾病和衰老疾病的開始。
黑茶，綠茶，紅酒和可可都是普遍的飲料，被稱為是含有豐富酚類植物化學物質。有研究指出，可可比茶和紅酒有較高的抗氧化能力。這些在可可豆的天然化合物會增加一氧化氮，然而降低血小板聚集和抑制低密度膽固醇的氧化。可可亦可降低血壓，降低膽固醇，並增加胰島素的敏感性。
特別是黑巧克力含有重要的抗氧化劑，稱為酚類。它會降低血壓。而牛奶和白巧克力的抗氧化劑含量低，所以沒有這個功能。
即使一排巧克力含有很高的抗氧化劑，但是對健康的好處仍存在爭議。因為巧克力含有大量的飽和脂肪。然而，一杯熱可可飲料的飽和脂肪含量水平（每份0.3克）遠低於一排巧克力的（每排40克含有8克）。
總結來說，抗氧化劑的攝取量不應該只依賴於巧克力。水果和蔬菜是迄今為止最豐富的抗氧化劑來源。越多顏色的蔬果，就表示含有越多的抗氧化劑。它更加沒有巧克力含有的多餘熱量！
Chocolate is one of the many all-time favorite snacks for adults and kids. It is considered to be an unhealthy food due to the high content of sugar and fat. However, studies have showed some beneficial effects in chocolate in terms of feelings of happiness relaxation and peace psychologically and its high antioxidant capacity physiologically.
Antioxidants are substances consumed in foods which help to reduce and prevent the formation of destructive chemicals in the body called free radicals. Free radicals attack the systems of the body even to the DNA level leaving us less able to fight off the effects of disease and aging.
The benefit of antioxidant can be seen when it prevents the onset of cancer, heart disease and diseases of aging through vitamins C and E as well as carotenoids and mineral selenium.
Black and green teas, red wine, and cocoa are consumed widely and are known to be rich in phenolic phytochemicals. Interestingly, results suggest that cocoa is more beneficial to health than teas and red wine in terms of its higher antioxidant capacity.
These natural compounds from the cocoa bean are known to increase nitric oxide, reduce platelet aggregation, and inhibit oxidation of LDL cholesterol. Cocoa can decrease blood pressure, reduce cholesterol, and increase insulin sensitivity.
Dark chocolate in particular contains important antioxidants called phenols, which was found to have positive effects on blood pressure. Milk and white chocolate are low in these antioxidants and do not have the same effect.
Even though a bar of chocolate exhibits strong antioxidant activity, the health benefits are still controversial because relatively large amounts of saturated fats are present. Nevertheless, a cup of hot cocoa has a much lower level of saturated fats (0.3g per serving) than a bar of chocolate (8g per 40g bar).
However, intake of antioxidants should not depend on chocolate alone and should be eaten in moderation. Fruits and vegetables are by far the most abundant sources of antioxidants. A good rule of thumb to follow is the more colorful a fruit or vegetable is the more antioxidants it contains and they do not contain the extra calories found in chocolate!
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