Consumption Of Small Amounts Of Dark Chocolate Associated With Reduction In Blood Pressure

Previous research has indicated that consumption of high amounts of cocoa-containing foods can lower blood pressure (BP), believed to be due to the action of the cocoa polyphenols (a group of chemical substances found in plants, some of which, such as the flavanols, are believed to be beneficial to health). (Credit: iStockphoto/Richard Waller)ScienceDaily (Jul. 5, 2007) — Eating about 30 calories a day of dark chocolate was associated with a lowering of blood pressure, without weight gain or other adverse effects, according to a study in the July 4 issue of JAMA. Read more

Cocoa Intake Linked To Lower Blood Pressure, Reduced Risk Of Death

ScienceDaily (Feb. 28, 2006) — A study of elderly Dutch men indicates that eating or drinking cocoa is associated with lower blood pressure and a reduced risk of death, according to an article in the February 27 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.

Cocoa has been linked to cardiovascular health benefits since at least the 18th century, but researchers are just beginning to collect scientific evidence for these claims, according to background information in the article. Cocoa is now known to contain chemicals called flavan-3-ols, which have been linked to lower blood pressure and improved function of the cells lining the blood vessels. Read more

Foods Rich in Cocoa Appear to Reduce Blood Pressure

ScienceDaily (Apr. 11, 2007) — Foods rich in cocoa appear to reduce blood pressure but drinking tea may not, according to an analysis of previously published research in the April 9 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.

Current guidelines advise individuals with hypertension (high blood pressure) to eat more fruits and vegetables, according to background information in the article. Compounds known as polyphenols or Read more