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Dark chocolate dissolves heart attacks

Dark chocolate dissolves heart attacks

 

A large-scale study is currently underway to test the nutrients found in dark chocolate, primarily cocoa, to help reduce heart attacks and strokes.

 

The study is being conducted on more than 18,000 men and women in the United States of America, to determine whether these compressed tablets will prove effective for heart health.

 

The study is the first large-scale test of some cocoa elements, the benefits of which some previous studies have proven in lowering blood pressure and cholesterol levels, as well as reducing the body’s need for insulin, in addition to its benefits for arterial and heart health in general.

 

An analysis of the study published by the American Medical Association in the Archives of Internal Medicine concluded that foods rich in cocoa lower blood pressure, while drinking green or black tea may not do so.

 

It was found that the reduction in blood pressure among participants who consumed cocoa-rich products for at least two weeks was equal to the reduction achieved by someone who took drugs commonly prescribed to control high blood pressure.

 

The report stated that lowering blood pressure thanks to cocoa could reduce the risk of strokes and heart attacks by between 10 and 20 percent.

 

Both cocoa and tea contain polyphenol derivatives that help prevent heart disease and are found in most types of vegetables and fruits. But cocoa has a different type than tea that is more effective.

 

But study supervisor Dirk Taubert from Cologne University Hospital in Germany did not recommend that people start eating chocolate.

 

Based on the findings of the previous study, Taubert said that dark chocolate can be an alternative to other types of high-calorie sweets, but “we believe that any diet must take into account the high percentage of sugar, fat, and calories found in most cocoa products.” .

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