Dark Chocolate, Other Cocoa-Rich Foods May Lower Blood Pressure Better Than Tea
April 9, 2007 -- A chocolate treat may be better than green or black tea at keeping high blood pressure in check.
A new study suggests that dark chocolate and other coco
Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans.
Mursu J, Voutilainen S, Nurmi T, Rissanen TH, Virtanen JK, Kaikkonen J, Nyyssönen K, Salonen JT.
Free Radic Biol Med. 2004 Nov 1;37(9):1351-9.
PMID: 15454274
doi:10.1016/j.freeradbiomed.2004.06.002
Cocoa polyphenols may increase the concentration of HDL cholesterol, whereas chocolate fatty acids may modify the fatty acid composition of LDL and make it more resistant to oxidative damage.
Heinrich U, Neukam K, Tronnier H, Sies H, Stahl W. Long-term ingestion of high flavanol cocoa provides photoprotection against induced erythema and improves skin condition in women. J Nutr. 2006 Jun;136(6):1565-9. PMID: 16702322 [PubMed - indexed for MEDL
Taubert D, Roesen R, Schomig E. Effect of cocoa and tea intake on blood pressure: a meta-analysis. Arch Intern Med. 2007 Apr 9;167(7):626-34. PMID: 17420419 [PubMed - indexed for MEDLINE]
Neukam K, Stahl W, Tronnier H, Sies H, Heinrich U. Consumption of flavanol-rich cocoa acutely increases microcirculation in human skin. Eur J Nutr. 2007 Feb;46(1):53-6. Epub 2006 Dec 11. PMID: 17164979 [PubMed - in process]