With St Valentine's Day fast approaching, it's time for those of us of a romantic inclination to plan our expressions of love. Will it be a romantic meal à deux, a bunch of flowers or tickets to a concert? Whatever the choice, a box of chocolates is likely to top up the gift in time-honoured tradition.
Just in time for this year's celebration comes a report in the Journal of the American Diatetic Association telling us that chocolate is good for the heart. Researchers at the University of California reviewed a number of recent studies on the health benefits of chocolate. They found that flavan-3-ols, the main flavonoids found in cocoa, are associated with a decreased risk of cardiac disease.
Cocoa contains antioxidants that act as scavengers of free radicals, which cause heart disease. By mopping these up, the antioxidants help protect the heart from damage. In addition, a third of the fat in chocolate is made up of oleic acid, a monosaturated fat. Also found in olive oil, oleic acid has been shown to be good for heart health. According to Dr Joe Vinson, a professor of chemistry at the University of Scranton, in Pennsylvania, chocolate "raises good cholesterol by 10 per cent, therefore lowering the risk of health complications by 20 per cent".
The review of chocolate benefits also found that it was held in high regard in 17th-century Europe. Praised for its healing powers, chocolate "comforted the liver, aided digestion and made one happy and strong", according to Althea Zanecosky of the American Dietetic Association. "Chocolate was also used to stimulate the kidneys and for treating anaemia, tuberculosis, fever and gout."
It seems our predecessors, without the benefit of modern scientific proof, looked on chocolate as a way of strengthening the heart. Hernando Cortés, the first of the Spanish conquistadores, who tasted chocolate at an Aztec palace in the 16th century, wrote to his king, Carlos V, saying: "Chocolate is the divine drink that builds up resistance and fights fatigue."
Chocolate causes the chemicals phenylethylamine and serotonin to be released in the brain. Serotonin replacement is the basis for modern antidepressants.
ZANECOSKY, a dietician, has some advice. "Chocolate is best tasted on an empty stomach. The proper temperature of the chocolate should be between 66 and 77 degrees Fahrenheit. Never put your chocolate in the refrigerator - it will cause the cocoa to separate and form a white bloom."
She goes on: "When tasting chocolate, let the chocolate sit in your mouth for a few seconds to release the primary flavours and aroma. Then chew it a few times to release the secondary aromas. Let it rest lightly against the roof of your mouth so you experience the full range of flavours. Finally, enjoy the lingering taste in your mouth."
Sounds like pure hedonistic indulgence. And why not? The "healthiest" chocolate is dark chocolate with at least 70 per cent cocoa. Darker chocolate has the greatest proven health benefits. Sadly for those of us who delight in milk chocolate, its lower cocoa content means the antioxidant benefits are somewhat reduced.
Finally, in the spirit of a little of what you fancy doing you good, here is a recipe for strawberries covered in dark chocolate. You will need:
6 ounces of dark chocolate,
3 tablespoons of half cream,
½ tablespoon of unsalted butter,
20 large strawberries.
Combine the chocolate and cream in a glass bowl. Heat in the microwave for 1½-2 minutes, stirring occasionally. Add the butter and stir until it has melted. Then dip each strawberry into the chocolate mixture. Put the coated strawberries on a baking sheet lined with foil. Let the chocolate cool, then chill the strawberries for 20-30 minutes, until the chocolate has set. Find your favourite Valentine and share!
E-mail Dr Muiris Houston, Medical Correspondent, at mhouston@irish-times.ie or leave a message at 01-6707711 ext 8511. He regrets he cannot reply to individual medical problems