this just in:

this from msnbc.com:

"Chocolate is one of America’s favorite treats. For most, the draw is the great aroma and taste. Others like the hint of it being an aphrodisiac. For some, it's all about the polyphenols!

Polyphenols?

As an antioxidant, polyphenols help the body's cells resist damage from free radicals, which damage cell structure and are formed in our normal body processes. Recent research indicates that polyphenols may even enhance the proliferation and activation of T-lymphocytes -- white blood cells that fight infections and regulate other immune responses. Polyphenols can also prevent cardiovascular disease as they minimize the oxidation of low-density lipoprotein (LDL) cholesterol, which is a major factor in the promotion of coronary disease such as heart attack and stroke.

But not all chocolate is "super" — the amount varies by the type of chocolate. In 1.25 ounces you find these levels of the nutrient:

Cocoa powder: 1,300 mg
Dark chocolate: 700 mg
Milk chocolate: 300 mg
White chocolate: 0 mg (White chocolate is made just from the cocoa butter and technically is not a chocolate.)
The higher the amount of cocoa content, the higher the amount of antioxidant. Most high-quality chocolates now list the cocoa content on the label.

And what’s the latest on all that talk about chocolate as an aphrodisiac?

It turns out that chocolate is a mood-enhancer after all. Chocolate contains phenethylamine (PEA), which stimulates the nervous system, triggering the release of endorphins, opiate-like compounds that dull pain and give a sense of well-being. There are also chemicals in chocolate that increase the activity of dopamine, a neurotransmitter directly associated with feelings of sexual arousal and pleasure. Additionally, chocolate can also boost levels of serotonin, the happy neurotransmitter, especially in women (who tend to be more sensitive to chocolate than men). And yet another way chocolate can make us feel good: It inhibits the natural breakdown of anandamide, a neurotransmitter normally found small amounts in the brain, which can produce a feeling of euphoria.

That’s the good news. Chocolate, of course, is heavy in fat and sugar, with the general rule that the better the chocolate, the less harm it will do you. Good quality chocolates are made with a higher proportion of cocoa butter, a fat composed of approximately one-third proportions of oleic acid, a monounsaturated fat like in olive oil, and stearic acid and palmitic acid, which are saturated fats. Oleic acid has been shown to lower both total and LDL cholesterol. And interestingly, although stearic acid is a saturated fatty acid (SFA), unlike other SFAs, it does not seem to affect blood cholesterol. Palmitic acid, however, does raise blood cholesterol, so even good quality chocolate should be eaten in moderation. Remember, not all chocolate is made with cocoa butter, so be sure to read labels.

And don’t forget that chocolate contains caffeine. One 1.5-ounce bar of dark chocolate contains about 30 milligrams of caffeine, milk chocolate contains 10 mg, and an 8-ounce serving of hot cocoa contains 5 mg. In comparison, an 8-ounce serving of brewed coffee contains 135 mg of caffeine, 12 ounces of Mountain Dew contains about 56 mg, and cola contains about 35 mg."