Heart disease: cocoa normalizes blood pressure and reduces risk

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Your risk of a fatal diagnosis can be changed through your diet. What's more, new research has found tasty treats that may lower your risk.

Heart disease is a general term for conditions that narrow or block blood vessels. Although there are various mechanisms that can lead to the disease, one diagnosis that can be a starting point is high blood pressure. This culprit can increase your risk of heart disease without showing many warning signs.

The good news is that a new study shows that cocoa can help.

Cocoa, which stands out for its decadent taste, is a great addition not only to snacks and drinks. Sweets can lower blood pressure and improve the stiffness of arteries, thus helping to reduce the risk of heart disease. A positive factor responsible for its powerful effect is a plant compound known as flavanols.

High blood pressure and hardening of the arteries increase the risk of heart disease and stroke. Cocoa flavanols were extensively studied before this new study showed promising effects on high blood pressure and cardiovascular health.

Cocoa flavanols lower blood pressure only if it is elevated.< /p>

These results could mean that the sweet treat could potentially be used in clinical practice, as this study adds to research highlighting the positive effects of cocoa on the cardiovascular system.