Dark Chocolate

Can decrease oxidative stress and lower blood pressure; unlike milk or white chocolate

Active Compounds

Bioactive compounds found in Dark Chocolate, based on research from longevity science.

Antioxidants
Switching from white chocolate to dark chocolate (among other changes) significantly boosted artery dilation within two weeks as part of a high-antioxidant diet.
Source: How Not to Die
Resveratrol
Resveratrol is abundant in red wine, blueberries and dark chocolate; Dark chocolate, blueberries, nuts, pomegranates, berries, and tea comprise of resveratrol in varying concentrations.
Source: Nutrition, Food and Diet in Ageing and Longevity
Flavonoids
dark chocolate contains flavonoids, which are helpful for the heart
Source: The Young Forever Cookbook
EGCG
Source: Young Forever

Health conditions and aging processes that Dark Chocolate may influence, based on the source research.

High blood pressure
Can lower blood pressure; but not white or milk chocolate
Source: How Not to Age
Heart disease
flavonoids, which are helpful for the heart
Source: The Young Forever Cookbook

Age-Related Macular Degeneration
72% cocoa dark chocolate vs 31% milk chocolate: contrast sensitivity and visual acuity significantly improved 2 hours after consumption, possibly due to enhanced retinal blood flow
Source: How Not to Age
Mitochondrial dysfunction
Beneficial effects of dark chocolate on exercise capacity in sedentary subjects via improved mitochondrial functioning (Taub et al. 2016)
Source: Nutrition, Food and Diet in Ageing and Longevity

How Dark Chocolate works at a cellular level.

PromotesActivates heat shock proteins that repair damaged proteins
Various phytochemicals and nutritional components have been shown to induce HSR including polyphenols, flavonoids, and extracts of tea, dark chocolate, saffron and spinach.