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How much is enough? A March 2010 study published in the American Journal of Hypertension suggests that as little as 6 grams per day of high-flavanol chocolates lowers blood pressure. Certainly any chocolate lover could manage 6 grams a day, right?

Chocolate protects against heart disease in more ways than lowering blood pressure. It also decreases blood markers of vascular inflammation and improves cholesterol levels. A 2008 paper published in the Southern Medical Journal reported that after one week of eating a daily dose of chocolate providing 700 mg of flavanols, subjects' low-density lipoprotein cholesterol levels (the "bad cholesterol") fell by 6 percent and their high-density lipoprotein cholesterol (the "good cholesterol") rose by 9 percent.

Chocolate as an Edible Sunscreen?

In a double-blind study published in the Journal of Cosmetic Dermatology last year, researchers in London gave chocolates to 30 healthy volunteers. Half ate a high-flavanol chocolate and the others ate a low-flavanol chocolate. A minimal erythema dose (MED), a measurement of how much sun exposure it takes to trigger a sunburn reaction, was calculated at the start of the experiment and again three months later. Volunteers who ate the regular chocolate had no change in sun sensitivity. But in those who ate the high-flavanol chocolate, the length of time it took for their skin to start to "burn" more than doubled. In other words, they could tolerate twice the sun exposure without burning as before they started eating the chocolate.

Most people, if given a choice between eating chocolate or slathering oneself with sunscreen, would not even consider this a choice, but a no-brainer.

Let the Eater Beware: Not All Chocolate Is Created Equal

These are all fascinating studies, but there is one problem. Standard chocolates, the kind most people eat regularly, contain only small amounts of flavanol. These chocolate research studies used special chocolates with much higher than normal flavanol content. Flavanol content was preserved through special low-temperature processing. So, as tempting as it might sound to purchase a chocolate bar next time you are at the checkout while grocery shopping, don't do it with the rationale that it will improve your health. Those chocolates do not contain enough flavanol to work their health magic.

That said, more and more companies, large and small, are working to produce high-flavanol chocolate. For example, there are two major companies that claim to have figured out how to preserve the flavanols in chocolate. One is the Belgium chocolate manufacturer Barry Callebaut, who has developed a special refining process marketed under the brand name Acticoa. This brand of chocolate has been used in most of these recent research papers. Callebaut does not currently sell its chocolate in North America, though a rumor hints that it will introduce it to the U.S. market this summer.

The other company marketing high-flavanol chocolate is part of the Mars candy company and sells their product under the brand name CirkuHealth. This product line replaces Mars' older specialty brand called CocoaVia, which was manufactured and sold for about 10 years, but discontinued in 2009.

That something as delicious and pleasurable as chocolate might offer profound health benefits is almost too good to be true. We still can't say definitively that chocolate prevents high blood pressure, heart disease or sunburn, but I'm sure you'd be willing to volunteer for the next study! For now, talk to your doctor for additional information.

Jacob Schor, ND, is a naturopathic physician practicing in Denver. He is a member of the board of directors of the Oncology Association of Naturopathic Physicians. To learn more about Dr. Schor, visit www.denvernaturopathic.com/index.html.