Alternative Therapies

Cocoa present in chocolate has been linked with several cardiovascular benefits since centuries. Recent studies have proved that it is cocoa and not tea that aids in lowering a person’s blood pressure. This fall in blood pressure reduces the risk of stroke and heart attacks by 10-20 percent.

The presence of polyphenols in cocoa and tea helps in the prevention of cardiovascular diseases. Though both tea and cocoa contains polyphenols, cocoa contains a different type of polyphenols which are not present in tea. These polyphenols called procyanids are more active than the others.

Cocoa is also known to contain flavan-3-ols that is responsible for lowering blood pressure and improving functions of the cells lining the blood vessels.  A study showed that systolic blood pressure significantly lowered on eating dark chocolate for 15 days continuously. The anti-oxidant rich compound found in dark chocolates lowers the blood-pressure by helping the lining of the blood vessels to expand and contract better thereby controlling blood flow more effectively.