A factoid from ACS's Journal of Agricultural and Food Chemistry indicates that naturally occurring polyphenols in cocoa, the fundamental component in chocolate, actually boost levels of HDL, the «good» cholesterol,
while at the same time reducing the atherogenicity of so - called «bad» variety — LDL — by
preventing its
oxidation.
It functions as an enzyme co-factor that helps to generate metabolic energy,
while protecting proteins, fats and DNA from
oxidation and
preventing harm to tissues and cells.