Studies have shown that chocolate improves hypertension, a major risk factor for cardiovascular disease, is attributed to about 50% of cardiovascular events in the world and 37% of cardiovascular deaths in Western populations.
Epidemiological studies show that cocoa is rich in products that reduce the risk of cardiovascular disease.
The flavanols found in cocoa have been shown to increase the formation of endothelial nitric oxide which promotes vasodilation and thus reduce the blood pressure.
Studies have shown that cocoa rich belongs to foods that can lower blood pressure.
The results of the studies showed that in hypertensive individuals to incorporate small amounts of polyphenol-rich chocolate as part of a normal diet effectively lowers blood pressure by increasing the formation of a so-called vasodilator substance nitric oxide (NO).
The NO is a potent vasodilator – relaxes constriction of blood vessels, increasing oxygen and blood flow.
Source link:Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide.Dirk Taubert, MD, PhD; Renate Roesen, PhD; Clara Lehmann, MD; Norma Jung, MD; Edgar Schömig, MD