February 2003
Article Features
  Chemotherapy After Breast Cancer Surgery Not Used as Often as Recommended
Moderate Physical Activity Reduces the Risk of Cancer, Chronic Disease in Older Women
New Gene Therapy Approach Could Help Treat AIDS, Cancer and Genetic Disorders
Combination Hormone Therapy Associated with Increase in Breast Density
Regular Mammograms in a Woman's 40s Catch Breast Cancer at a Much Earlier Stage
Meat Consumption May Not Increase Breast Cancer Risk
Cancer Molecule Mystery Apparently Solved
Diet During Puberty Influences Sex Hormone Levels, Possibly Breast Cancer Risk
Racial and Ethnic Disparities in Breast Cancer Presentation, Treatment and Survival
Cancer Risk Not Equal in Both Breasts After Benign Breast Disease
Breast Cancer Treatments and Outcomes Differ Widely Among Women of Different Races and Ethnicities
New Role for Tamoxifen as Fertility Drug for Breast Cancer Patients?
Study Confirms Tamoxifen's Effectiveness Against Breast Cancer
Tamoxifen's Benefit Greatest for Preventing Hormone-Dependent Breast Cancer
Understanding Why Taxol Works Better in Some Patients Than Others


Complementry Articles
More Patients 'Self-Treating' With Supplements


Valentine's Chocolate To Ward Off Cancer and Heart Disease?

Who knew that chocolate-the traditional Valentine's Day gift-had so much more to offer the recipient than simply a token of someone's affection? Of course, like most enjoyable treats, the "food of the gods" should be embraced in moderation, but research suggests that chocolate may have some redeeming health features. The good news was presented at a recent meeting of the American Chemical Society.

Cancer-fighter, the darker the better! Antioxidants, found in everything from green tea to bread crust, are commonly believed to fight cancer. Cocoa's antioxidant capacity tops that of long-trusted sources like strawberries and garlic. Joe A. Vinson, Ph.D., professor of chemistry at the University of Scranton, in Scranton, PA has determined that cocoa liquor, the derivative of the cocoa bean used in milk and dark chocolates that is absent from white chocolate, contains most of the antioxidants. Rich, dark chocolate lovers should celebrate: the darker the chocolate, the more antioxidants. Not only does chocolate contain a large quantity of antioxidants, Vinson discovered that chocolate contains high quality antioxidants. "The higher quality the antioxidants, the more work they can do," Vinson explained. "We've found that the antioxidants in dark chocolate are higher quality than even vitamins C and E."

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