Scientists say they have discovered the reason for the health benefits of dark chocolate. (Ricardo DeAratanha / Los Angeles Times / ) 
 
 For years, chocolate lovers have remained blissfully unaware of the precise reason bittersweet dark chocolate seems to improve cardiovascular health. At least until, now that is. 
 
 On Tuesday, researchers at meeting of the American Chemical Society (ACS) in Dallas said they had solved the confection conundrum: Specific chocolate-loving microbes in the gut convert an otherwise indigestible portion of the candy into anti-inflammatory compounds, they said. 
 
 Using a series of modified test tubes to simulate humans' gurgling guts, researchers exposed several forms of cocoa powder to digestive juices and enzymes, and then to bacteria found in samples of human feces. 
 
 What they found was that after cocoa was "digested," long molecules called polyphenolic polymers remained within the gastrointestinal, or GI, tract. 
 
 The molecules are too large to cross the walls of the gut and be used as nutrients, according to researcher John Finley, a professor of food science and biochemistry at Louisiana State University. 
 
 "They do nothing for us except travel down the GI tract after we consume them," Finley said. 
 
 That is until they encounter some of the many microbes that inhabit the human colon, particularly Bifidobacterium and lactic acid bacteria, researchers said. 
 
 "These little guys say, 'Hey — there's something in there that I can use,' and they start to break it down," Finley said. 
 
 The smaller molecules that result from this fermentation can travel through the gut wall and be used by the body, researchers said. 
 
 "These materials are anti-inflammatory and they serve to prevent or delay the onset of some forms of cardiovascular disease that are associated with inflammation," Finley said. 
 
 A number of short-term studies conducted in recent years have suggested that dark chocolate can cause blood vessels to dilate, and thus lower blood pressure, although this is not the case with white chocolate and milk chocolate. 
 
 It has been unclear exactly why this happens, but researchers had focused on the effects of anti-oxidant flavanols, such as catechin and epicatechin. 
 
 Finley said these were among the compounds that were poorly digested, yet acted upon by gut microbes. The other substance that was fermented was dietary fiber, which makes up about 30% of cocoa powder. 
 
 He said that the amount of cocoa powder that appeared to produce beneficial effects was about two tablespoons a day. 
 
 One of the issues involving dark chocolate, Finley said, was the amount of sugar and fat that chocolate candy contained. He said you could avoid those substances by putting cocoa powder on oatmeal, as he does. 
 
 He said it was possible that the beneficial compounds contained within cocoa powder might one day be processed into pill form, and noted that Mars Inc., the maker of M&M; candy, was partially funding research into that possibility. 
 
 Finely said he wasn't very excited by this prospect. 
 
 "I would rather eat a big old chocolate cookie or a cup of cocoa than ... take a pill," he said. 
 
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 Nearly 7 in 10 Americans say health plans should cover birth control ||||| From improving heart health to alleviating the effects of depression, dark chocolate is renowned for its remarkable health benefits. A recent study now points to one of the reasons why — and it has to do with dark chocolate's unique chemistry, plus the microbes in our stomach who find it equally delicious. 
 
 How awesome is it that dark chocolate, in addition to being tasty, is so incredibly healthy? It's good for your heart and brain. It's full of antioxidants (which reduces oxidative stress to cells), theobromine (which can harden tooth enamel), and various vitamins and minerals (such as iron, potassium, copper, and magnesium). It can also help you reduce your blood pressure, ease depression, control your blood sugar and lose weight (but you should keep your dark chocolate t0 >85%, people). 
 
 The precise reasons for these health benefits are many, but a new study presented at a recent meeting of the American Chemical Society explains much of it. Research shows that certain bacteria in our stomach consume dark chocolate and ferment it into anti-inflammatory compounds that are good for our hearts. 
 
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 According to the researchers, the "good" bacteria in our guts — such as Bifidobacterium and lactic acid bacteria — feast on chocolate. The resulting compounds, or bi-products, are absorbed by our body, lessen the inflammation of cardiovascular tissue, which can reduce the long-term risk of stroke and heart disease. This study, conducted by researchers at Louisiana State University, was the first to look at the effects of dark chocolate on various types of bacteria in our stomach. 
 
 In terms of the exact chemistry involved, cocoa powder contains several polyphenolic, or antioxidant, compounds such as catechin and epicatechin, and a small amount of dietary fiber. Once they reach the colon, the microbes take over. The fiber is fermented and the large polyphenolic polymers are converted into a smaller, more easily absorbable form. 
 
 These findings were recently presented at the 247th National Meeting & Exposition of the American Chemical Society (ACS) and will appear in an upcoming paper titled, "Impact of the microbiome on cocoa polyphenolic compounds."
– You've probably heard about the highly convenient health benefits of dark chocolate. As io9 points out, the stuff is good for your heart, your brain, and even your teeth. But just why is it so healthy? Researchers are explaining that the healthy bacteria in our digestive systems love dark chocolate. When they munch on it, the process releases compounds that reduce cardiovascular inflammation. That cuts our heart disease and stroke risk, io9 reports. The experts reached their conclusions by studying how cocoa powder interacts with digestive enzymes and bacteria contained in our feces, the Los Angeles Times reports. They learned that certain molecules from the chocolate can't be absorbed by our bodies on their own. Fortunately, once those molecules get to our colons, the bacteria take action. "These little guys say, 'Hey—there's something in there that I can use,' and they start to break it down," says Louisiana State researcher John Finley. About two tablespoons a day of cocoa powder appears to offer a health boost, he says. Unfortunately, the sugar and fat in chocolate candy aren't so good for us—so Finley opts to put cocoa powder on his oatmeal. (But soon, we may be able to just take "chocolate pills" to get the benefits.)