A Heart to Heart about Chocolate for Valentine's Day; The Sweet Truth for Your Sweetheart.

HACKETTSTOWN, N.J. -- This year, Valentine's Day and the annual recognition of Heart Health Month have more in common than ever before. The recent release of clinical studies suggesting the consumption of certain chocolates provide heart health benefits, means giving these chocolates for Valentine's Day has never been so good for the heart.

Chocolate lovers everywhere can take heart that there is now a specific process that has been developed and patented to protect and preserve the flavanol compounds that occur naturally in cocoa beans. With fifteen years of scientific research on flavanols and their cardiovascular potential, only Mars Incorporated has the unique Cocoapro(TM) process which retains much of the naturally occurring cocoa flavanols, which are showing great promise in helping maintain healthy blood flow and improved elasticity in blood vessels.

"Many people don't realize there is a difference between chocolates when it comes to these potentially important health benefits," says Robyn Flipse, MS, RD. "So, when you're looking for chocolate to give this Valentine's Day, how can you be sure which chocolates have been specially processed? Look for chocolate, such as DOVE(R) and CocoaVia(R), with the Cocopro(TM) logo on the wrapper - your guarantee that the chocolate product has been specially processed to preserve its natural goodness."

Studies suggest that the naturally occurring flavanols in cocoa may have positive effects on heart health by reducing oxidation of LDL cholesterol, promoting healthy blood pressure, making blood vessels more pliable and maintaining healthy blood flow. But because flavanols are often destroyed during standard processing, not all chocolate products retain much of the naturally occurring flavanols.

"Chocolate can definitely fit into an overall healthy, balanced diet, which is based on plenty of fruits, vegetables, and whole grains. Moderation is the key to allow for an occasional chocolate indulgence," advises Flipse. "Chocolate is not only a source of enjoyment, but it can also be a source of flavanols, the compounds that have cardiovascular benefits. What better way to celebrate Valentine's Day?"

In fact, the potential health benefits of Cocoapro(TM) processed products have been so promising that Mars chocolate has been used in some of the latest clinical research on heart-related benefits of chocolate.

Most recently, two peer-reviewed articles appeared in the January 2005 issue of the American Journal of Clinical Nutrition supplement indicating that flavanol-rich foods like fruits, vegetables, and cocoa can exert positive cardio-health effects with respect to vascular function and elasticity in the arteries.(1)

Earlier last fall, USDA-ARS, in collaboration with Mars, presented the initial results of a database that catalogs the type and quantity of flavanols in cocoa, chocolate, and other foods like fruits, nuts, and beverages. The USDA database showed that DOVE(R) Dark Chocolate Bars, and Cocoapro(TM) cocoa powder contain much higher amounts of flavanols than the averages that appear in the comparable food categories detailed in the database. The analytical method to determine the type and amount of flavanols was developed by Mars and adopted and adapted by USDA as their official method. (poster available at http://chocolateinfo.com/rl/rl_media.jsp)

Mars, Incorporated is one of the world's top producers of chocolate, and with a strong commitment to health research, is the leader in the science of cocoa, chocolate and health. Mars uses patented and proprietary methods of processing cocoa beans to retain as much of their naturally occurring flavanols as possible, marking these products with the Cocoapro(TM) seal, a hand holding a cocoa bean to signify the careful handling. For more information please visit www.chocolateinfo.com or www.cocoapro.com.

(1) AJCN Review Articles:

Keen, et. al. "Cocoa antioxidants and cardiovascular health."
Am J Clin Nutr 2005;81 (suppl):298S-303S

Sies, et. al. "Cocoa polyphenols and inflammatory mediators."
Am J Clin Nutr 2005;81 (suppl):204S-12S