Raw, unprocessed, dark chocolate may be useful in the treatment of autism.
One reason for this is that it is rich in antioxidants. Research has shown that autism is characterized by an oxidative imbalance , involving an impaired anti-oxidant defense system and the overproduction of free radicals. Fortunately, researchers have found that unprocessed cocoa is very high in antioxidants, including some of nature’s most powerful antioxidant compounds – polyphenols, flavonoids, anthocyanins and catechins.
Moreover, chocolate contains two enzymes found to be deficient in autistic individuals -gluthathione peroxide and superoxide dismutase. These two enzymes can help neutralize reactive oxygen and prevent harmful oxidative stress.
Raw chocolate also fights inflammation, and autism is considered an inflammatory disorder. (See “Autism: a multi-system oxidative and inflammatory disorder”by Robin Bernhoft and Rashid Buttar, in The Townsend Letter, April 2008.) The polyphenols, flavonoids and anthocyanins in dark chocolate are powerful anti-inflammatory agents.
Another benefit of unprocessed chocolate is its effect on the circulatory system. Researchers at the University of Pennsylvania found a link between autism and abnormal blood vessel function. They found that children with autism showed evidence of more constriction in the blood vessels and a greater tendency for the blood to clot. The flavonoids and catechins in dark chocolate have the ability to reduce blood platelet clotting. Flavonoids also help the blood vessels relax and dilate.
