Certified Nutrition Specialist (CNS) Practice Exam

The choice of dark chocolate is primarily associated with the presence of polyphenols because it contains a high concentration of these phytochemicals, which are known for their antioxidant properties. Polyphenols, which include flavonoids such as catechins and flavanols, are abundant in cocoa and processed chocolate products derived from it. Research has shown that these compounds may confer several health benefits, including improved heart health, reduced inflammation, and enhanced brain function by combatting oxidative stress and supporting circulation.

While whole grains do contain some polyphenols, their levels are generally lower compared to dark chocolate. Leafy greens are rich in vitamins and minerals and may contain other beneficial plant compounds, but their polyphenolic content is not as pronounced as that found in dark chocolate. Meat typically has very low or negligible amounts of polyphenols, as these compounds are primarily found in plant-based foods. Thus, dark chocolate stands out as the primary food known for its high polyphenol content.