January 22, 2009
Use Chocolate to Fight Cancer
Dark chocolate or any type of chocolate that is over 70 percent cocoa has antioxidants, such as proanthocy anidins, and many polyphenols. These can slow down the growth of cancer cells and limit the amount of blood to the vessels that feed the cancer cells. Dark chocolate also contains compounds called flavonoids that can help to inhibit enzymes that can help to protect the body against cancer. Milk chocolate isn't a good choice because the dairy in it interferes with the cancer protection qualities of the polyphenol compounds.