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Cocoa Flavonoids Lower Blood Pressure, Study Shows

According to a study published in the Archives of Internal Medicine, cocoa reduces high blood pressure but tea on the other hand, does not. The results of 10 different studies (five examining the effects of cocoa on blood pressure, and five examining the effects of tea) were compared by researchers from the University Hospital of Cologne in Germany.

High levels of plant compounds called flavonoids can be found in both cocoa and tea. These flavonoids have been linked to reduced cholesterol levels and blood clotting risk through earlier studies. Between 1966 and 2006 five cocoa studies were conducted and the results yielded included blood pressure becoming lowered by an average of 4.7/2.8 mm Hg through cocoa consumption.

In the five studies involving the tea, no significant change was evident. “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.

Different types of flavonoids exist in both cocoa and tea. The type of flavonoid called flavan-3-ols can be found in higher levels in tea, while cocoa is higher in procyanids. According to the researchers, the cocoa studies suggest that blood-pressure reduction invoved would be sufficient enough to reduce the risk of stroke by 20 percent, coronary heart disease risk by 10 percent and the overall risk of premature death by 8 percent. They also warned that while this news is good, people should not start consuming any kind of chocolate in large quantities.

“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.”

Frank Mangano’s commentary:

Remember, chocolate tends to be high in calories as well as sugar, and any health benefits of the cocoa itself may be tarnished by the negative effects that come with eating sugary, high-calorie foods.

Here’s what we all need to remember. While chocolate may taste great, the negative effects that it brings with it are enough to put it back on the shelf permanently.

Raw cacao on the other hand is a healing superfood that contains a very high antioxidant content. It can not only balance blood pressure levels but it can shield the brain, heart and liver as well and stabilize one’s mood.

Unprocessed raw cacao is what you should be looking for in your health food store. The stuff that the major food companies are putting out belongs where all garbage belongs…in the garbage can.

Related Posts

  1. The health risks of Beta-Blockers to lower blood pressure outweigh the benefits…
  2. Cacao Found to Normalize Blood Sugar Levels, Researchers Report
  3. Increased Vitamin D Intake Can Ward Off Cancer, Study Shows
  4. Vitamin K Blocks Calcium Buildup and Reduces Existing Calcification, Study Shows
  5. Black Soy Beans Shown to Lower Diabetes Risk, Study Finds
  


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