Longtime readers of Wine Spectator might know about resveratrol, a type of flavonoid (compounds that give color and flavor to plants) and a polyphenol found in red grapes and, by extension, wine. Resveratrol has been found to lessen the likelihood of heart disease, slow the growth of cancers, correct glucose levels, even slow the signs of aging. It turns out that cacao, from which chocolate is made, is full of the stuff; by weight, dark chocolate is second only to red wine for resveratrol content.
For the full article, check out the new issue of Wine Spectator, on newsstands June 28, 2011.
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