ABSTRACT
The appeal of chocolate is universal, but the pleasures of eating chocolate products may perhaps be tempered by their fat and sugar content. However, in a series of human feeding studies it has been shown that the high proportion of
stearic acid
in the cocoa butter of chocolate does not adversely affect plasma lipids. Two recent reports of antioxidant activity have increased interest in the health aspects of chocolate: an
in vitro
low-density liposprotein (LDL) oxidation study and a short-term
in vivo
study.
