blood

Dark chocolate flavonoids reduce high blood pressure

Wednesday, August 22, 2007 by: David Gutierrez, staff writer
Tags: cacao, chocolate, health news

eTrust Pro Certified

Most Viewed Articles
Popular on Facebook
Biologist explains how marijuana causes tumor cells to commit suicide
Companies begin planting microchips under employees' skin
NJ cops bust teenagers shoveling snow without a permit
Chemotherapy kills cancer patients faster than no treatment at all
U2's Bono partners with Monsanto to destroy African agriculture with GMOs
FDA targets Dr. Bronner's Magic Soaps for sharing health benefits of coconut oil
Italian court rules mercury and aluminum in vaccines cause autism: US media continues total blackout of medical truth
Orthorexia Nervosa - New mental disorder aimed at people who insist on eating a clean diet
Whooping cough outbreak at Massachusetts high school affected only vaccinated students
Inuit Elders tell NASA Earth Axis Shifted
Vaccine flu shots still contain 25 micrograms mercury - 100 times the concentration of 'mercury-loaded' fish
Measles outbreak likely caused by vaccinated children, science shows
Baby formula is loaded with GMOs - Avoid these brands
Extreme trauma from male circumcision causes damage to areas of brain
Terminal stage IV lung cancer patient miraculously cured by cannabis oil
Costco stops selling antibiotic laden chicken in response to consumer demand
FDA cracks down Walmart, GNC, other companies selling supplements that do not contain the herbs on the label
McDonald's french fries found to contain Silly Putty ingredient and petroleum chemical

Delicious
(NaturalNews) Cocoa reduces high blood pressure but tea does not, according to a study published in the Archives of Internal Medicine. Researchers from the University Hospital of Cologne in Germany compared the results of 10 different studies, five examining the effects of cocoa on blood pressure, and five examining the effects of tea. Both cocoa and tea are high in plant compounds called flavonoids, which prior studies have linked to reduced cholesterol levels and blood clotting risk.

In the five cocoa studies, conducted between 1966 and 2006, consumption of cocoa caused a lowering of blood pressure by an average of 4.7/2.8 mm Hg. In the five tea studies, no significant change was observed.

"This suggests that the different plant phenols must be differentiated with respect to their blood pressure-lowering potential and thus cardiovascular disease prevention," the researchers wrote.

Tea is higher in the type of flavonoid called flavan-3-ols, while cocoa is higher in procyanids. The researchers said that the level of blood-pressure reduction observed in the cocoa studies would be sufficient to reduce the risk of stroke by 20 percent, the risk of coronary heart disease by 10 percent and the overall risk of premature death by 8 percent.

But they warned that their results did not necessarily mean people should begin consuming large quantities of chocolate, dark or otherwise. For one thing, chocolate tends to be high in calories, and the negative effects of consuming a sugary, high-calorie food may outweigh any health benefits of the cocoa itself.

For another thing, the manner in which the studies were conducted was rather artificial and its results may not translate well into the real world.

"In the studies we reviewed, the blood pressure results occurred with cocoa doses above the habitual intake and were observed only in the setting of short-term interventions," said lead researcher Dirk Taubert. "It is not known whether long-term intake of small habitual amounts of cocoa ... may also cause significant blood pressure effects."

"Cacao is a healing superfood," exclaimed Mike Adams, the Health Ranger, in response to this study. "But its effects go far beyond merely balancing blood pressure. Raw cacao protects the liver, brain and heart. It stabilizes mood, helps detoxify the blood and in a very real way brightens your day." Adams emphasizes that only raw, unprocessed cacao offers the best benefits, and that consumers should avoid purchasing processed chocolate products made with refined sugar or milk fat.

Join over four million monthly readers. Your privacy is protected. Unsubscribe at any time.
comments powered by Disqus
Take Action: Support NaturalNews.com by linking back to this article from your website

Permalink to this article:

Embed article link: (copy HTML code below):

Reprinting this article:
Non-commercial use OK, cite NaturalNews.com with clickable link.

Follow Natural News on Facebook, Twitter, Google Plus, and Pinterest

Colloidal Silver

Advertise with NaturalNews...

Support NaturalNews Sponsors:

Advertise with NaturalNews...

GET SHOW DETAILS
+ a FREE GIFT

Sign up for the FREE Natural News Email Newsletter

Receive breaking news on GMOs, vaccines, fluoride, radiation protection, natural cures, food safety alerts and interviews with the world's top experts on natural health and more.

Join over 7 million monthly readers of NaturalNews.com, the internet's No. 1 natural health news site. (Source: Alexa.com)

Your email address *

Please enter the code you see above*

No Thanks

Already have it and love it!

Natural News supports and helps fund these organizations:

* Required. Once you click submit, we will send you an email asking you to confirm your free registration. Your privacy is assured and your information is kept confidential. You may unsubscribe at anytime.