Wine & Chocolate
In moderation, a healthy indulgence
December 2008 | by Megan Aftab
Reprinted with permission from Taste For Life

They’re so tasty, so decadent, that enjoying chocolate and red wine can feel like a crime—or at least a dietary misdemeanor. Instead, some research indicates that this duo contains components that can actually be good for you. In chocolate (premium-quality dark is best), it’s the flavonoids that keep us healthy; in red wine, it’s the resveratrol, an antioxidant in grape skins that helps lower cholesterol and protect the heart.

Sweet and Smart
Two years ago, chocolate lovers were disqualified from a study about aspirin and heart disease because they could follow all restrictions but the one on their favorite treat. Scientists at Johns Hopkins School of Medicine checked all blood platelet samples anyway—and found surprising results. The blood of the chocolate offenders” was slower to clot than that of volunteers who resisted temptation. Harvard researchers say that flavonoids natural antioxidants) in chocolate are likely protective against coronary heart disease mortality.

Other experts suggest that cocoa and chocolate may benefit heart health by helping to lower blood pressure and fight inflammation. Of course, moderation remains important. John Hopkins’ Diane Becker, MPH, ScD, says that two tablespoons— or a few squares—of dark chocolate daily are enough for heart health. Semisweet dark chocolate offers the highest cocoa solids with the lowest percentage of sugar and fat. For a strong, complex taste, look for products that contain 70 percent cocoa—half of a 90-gram (3-ounce) bar has approximately 30 grams of cocoa and 125 fat calories. The finest dark chocolates are so intensely flavorful that even a nibble can satisfy.

Organic chocolate is made from cacao beans, sugar, and other ingredients produced without the use of toxic, persistent pesticides or genetic modification. The fair trade label guarantees that farmers were paid a fair price for their crop, improving families’ quality of life and the stability of the local economy.

Raise a Glass to Health
While the risks of excessive alcohol intake are well known, moderate drinkers have a lower incidence of cardiovascular and other diseases than nondrinkers. Part of the traditional Mediterranean diet (long associated with a range of health benefits), grapes, their skins, and wine are rich in polyphenols and tannins that fight disease.

Only one of the many protective plant components in wine, resveratrol inhibits oxidation of LDL (lousy) cholesterol, a major risk factor for heart disease, and inhibits both inflammation in atherosclerosis and blood clotting involved in heart attack and stroke. Antioxidants in wine may even help protect your eyesight. A recent study at Ohio State links moderate red wine consumption with lower risk for age-related macular degeneration, the primary cause of vision loss in older people.

Red wine is particularly rich in polyphenols, thanks to the process of aging with grape skins or pomace. But not all reds contain the same amounts of resveratrol or other beneficial substances. Pinot Noir, particularly from cool, humid states like Oregon and New York, appears to offer the greatest amount of resveratrol.

Researchers at the U.K.’s University of Hertfordshire are using state-of-the-art lab equipment to determine a wine’s polyphenol levels. “The long-term aim is for people to be able to go along to the supermarket and to be able to know at a glance the levels of resveratrol contained in the wines they are choosing,” say these researchers.

A Dynamic Duo
Enjoy a nice glass of red or a bit of dark chocolate guilt free this season—or give these treats joyfully. Did you know this duo can also be paired with beautiful results? Dark chocolate can handle a strong red, whereas milk or white chocolate work best with white or dessert wines. In general, select a wine at least as sweet as, or sweeter than, the chocolate.

selected sources

• "Chocoholics Rejoice! More Benefits Found in Heart Study," CNN.com, 11/06
• "Chocolate and Prevention of Cardiovascular Disease: A Systematic Review" by E. L. Ding et al., Nutr Metab, 1/06
• "Cocoa and Chocolate Flavonoids: Implications for Cardiovascular Health" by F. M. Steinberg et al., J Am Diet Assoc, 2/03
• "Resveratrol Reduces Oxidation and Proliferation of Human Retinal Pigment Epithelial Cells . . ." by R. E. King et al., Chem Biol Interact, 1/05
• "Rx: Chocolate" by Roberta Lee, MD, and Michael Balick, PhD, Explore, 3/05
• “The Study of Phenolic Compounds as Natural Antioxidants in Wine” by M. Lopez-Velaz et al., Crit Rev Food Sci Nutr, 2003
• “A Toast to Lower Cholesterol” by Alex Markels, U.S. News & World Report, 9/03