There seems to be more than a bit of truth to the quote, “An apple a day keeps the doctor away,” but the claim that “A balanced diet is chocolate in both hands” is a tad excessive. However, recent research has found multiple health benefits from eating foods that are high in the chemical compound proanthocyanidins — including apples and chocolate — if consumed in the right amounts. Several studies have established the benefits of these micronutrients in reducing the risk of cardiovascular diseases and strokes, as well as controlling high blood pressure and glucose intolerance. Proanthocyanidins were discovered in 1947 by French scientist Jacques Masquelier, who developed and patented techniques for their extraction from pine bark and grape seeds. Cocoa beans contain the highest concentrations, while apples contain on average per serving about eight times the amount of proanthocyanidins found in wine. So, while scientists don’t advocate having a Snickers a day, you can still have a little chocolate once in a while without feeling guilty.
