Cocoa for bloodpressure

Cocoa, not tea, calms blood pressure, study says
There’s plenty of good news for chocolate lovers! Turns out that some dark chocolate is good for blood pressure.
The fall in blood pressure credited to cocoa could be expected to reduce the risk of strokes and heart attacks by 10-20 percent, the report said.
Both cocoa and tea contain polyphenols, a class of chemicals known to help prevent cardiovascular disease that are present in most fruits and vegetables. But cocoa has a different type than tea — procyanids — that appear to be more active.
Currently, patients with high blood pressure are urged to eat more fruits and vegetables, although cocoa and tea products account for the bulk of total polyphenol consumption in Western countries.

In my article, “Chocolaholics Rejoice”, Chocolaholics Rejoice, over on www.Edgeboston.com, I discuss the health benefits of a specific type of chocolate, dark chocolate:
“The cocoa typically sold in American markets is low in flavanols, which usually are removed because they impart a bitter taste. The findings do not mean people should indulge in chocolate. Chocolates made in Europe are generally richer in cocoa phenols; so if you’re going to try this at home, remember: Darker is better.”
So, kick back and enjoy!
dark chocolate, blood pressure, flavinoids, polyphenols
dark chocolate, blood pressure, flavinoids, polyphenols

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