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Article courtesy of Dr. Joel Kahn, MD, who is a Clinical Professor of Medicine at Wayne State University School of Medicine, one of the world’s top cardiologists, a best-selling author, lecturer, and a leading expert in plant-based nutrition and holistic care. Does anything that tastes good actually promote health? I would answer yes as I …
Those with a sweet tooth will be happy to know that in moderation, dark chocolate is good for cardiovascular health, according to a study collaborative study between Polytechnic Institute of Coimbra and the University of Gothenburg that was published in the journal Nutrition. A few squares of dark chocolate, especially those containing 90% cocoa content …
Flavonols present in dark chocolate and cocoa can lower blood pressure and could complement other treatment options for hypertension. A recent Cochrane review has confirmed that eating dark chocolate or cocoa can help to lower blood pressure. The analysis of 20 randomized controlled or crossover trials included in the review revealed that consumption of flavonol-rich …
Consuming polyphenol-rich dark chocolate may reduce total and LDL cholesterol levels. Previously, studies have identified that dark chocolate is a rich source of flavonoids, antioxidant compounds that may help to reduce blood pressure and lower the risk of cardiovascular disease. Luc Djousse, from Harvard Medical School (Massachusetts, USA), and colleagues conducted a meta-analysis of 10 …
Swedish researchers confirm that polyphenol compounds in cocoa help to reduce elevated blood pressure. Previous studies have revealed potential cardiovascular benefits of cocoa consumption. and the compounds it contains. In terms of blood pressure.  Ingrid A Persson, from Linkoping University (Sweden), and colleagues enrolled 16 subjects, ages 20 to 45 years, for a two-week long …
Epicatechin, a compound found naturally in dark chocolate, has been found to reduce brain damage caused by stroke. A compound found in dark chocolate has been found to protect the brain from ischemic damage by increasing cellular signals that are known to protect neurons from damage. Sylvain Doré, Ph.D., and colleagues at Johns Hopkins University …