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Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate.

J. Nutr. 2008 Sep;138(9):1671-6.
PubMed Citation Journal Link

Flavanols from chocolate appear to increase nitric oxide bioavailability, protect vascular endothelium, and decrease cardiovascular disease (CVD) risk factors. We sought to test the effect o...l function, decreased BP, and increased FMD in IGT hypertensive patients. These findings suggest flavanol-rich, low-energy cocoa food products may have a positive impact on CVD risk factors.

2 Analyses


Why You Should Eat and Drink High-Cacao Dark Chocolate

Mark's Daily Apple
February 21, 2012

Polyphenols, Hormesis and Disease: Part I

Whole Health Source
February 13, 2011
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