(NAPSI)-Chocolate is one of life's sweetest pleasures, but too often it is considered an unnecessary indulgence and many people feel guilty once they've consumed it. But scientific research is dispelling many of the myths surrounding this scrumptious food.

Q: Can chocolate really be good for me?

A: It's true, chocolate can fit into a healthy diet. Chocolate contains naturally occurring plant compounds called polyphenols. Scientists believe that polyphenols act as antioxidants, helping to protect tissue and cells in the body from the potentially harmful effects of free radicals.

New research shows that chocolate may have a role in maintaining heart health. Studies conducted by the University of California, Davis and Mars, Incorporated have found that chocolate has positive effects on certain cardiovascular functions and suggest that chocolate can help to maintan heart health.

Q: Isn't the fat in chocolate bad for me?
A: Surprisingly, the fat in chocolate may not be as bad as you think. The fat in chocolate, derived from cocoa butter, is comprised of several components. One component is stearic acid, which, although it is classified as a saturated fat, is unique. Research has found that, unlike other saturated fats, stearic acid may have a neutral effect on blood cholesterol.

Q: Should I be concerned about the caffeine in chocolate?
A: The caffeine in chocolate is negligible. In fact, a DoveŽ Milk Chocolate Bar (1.3 oz.) has approximately 4 mg. of caffeine-the amount in an average cup of decaffeinated coffee.

Q: Are there differences among types of chocolate?
A: Not all chocolate is created equal. The levels of polyphenols in chocolate can vary depending on how the cocoa beans are processed.

Liz Applegate, Ph.D., is a faculty member of the Nutrition Department at University of California, Davis. She is the author of two books and is a columnist for a variety of health and nutrition publications.