Dark chocolate and stroke prevention

Source: Wikimedia Commons
The high proportion of cocoa solids in dark chocolate bestows the treat with some of the healthier properties attributed to the cacao bean. Research earlier in the past decades showed that flavinoids in cacao help prevent blood clots by affecting platelet function, and flavan-3-ols in the chocolate can lower blood pressure. More recent research showed that catechins (epicatechin specifically) can help limit the damage caused by stroke.

However, any form of chocolate contains fat, sugar, and calories that may contribute to other health problems. Research and commercialization has focused on flavanol-rich dark chocolate, which may allow the benefits with small portions.

Read more about the research on dark chocolate and stroke prevention.

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