Washington, Aug 28: Dark chocolate and drinkable cocoa has beneficial effects on certain measures of heart function, say two research letters in the August issue of the Journal of the American Medical Association.
The first study tried to ascertain the beneficial properties of polyphenols, compounds that are found in various plants including cocoa plants. Thirteen people aged 55 to 64, who had recently diagnosed and untreated hypertension, were randomly assigned to receive either dark chocolate bars with 500 milligrams of polyphenols and 480 calories or white chocolate, also with 480 calories but no polyphenols.
After 14 days, the participants abstained from chocolate for seven days, then switched groups. Individuals who had been taking the polyphenol-rich chocolate saw a reduction in their blood pressure within 10 days. Those in the white chocolate group had no reduction. Bureau Report