Scientists are convinced of the benefits of cocoa for hypertensive patients

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Consumption of cocoa can reduce high blood pressure with hypertension for several hours, a new study showed.

Hypertension is a precursor to cardiovascular diseases, in particular, leading to death. At the same time, certain foods can help reduce high blood pressure, as evidenced by the results of the study.

Even earlier, scientists found that the flavanol substances contained in cocoa can provide the effect of lowering blood pressure. blood pressure as well as some antihypertensive drugs. But it remained unclear how effective cocoa flavanols can be in everyday life, since the tests were conducted under strictly controlled experimental conditions.

New work by scientists from the University of Surrey, who conducted tests with cocoa consumption, shows: its positive effect on blood pressure may persist 8 hours after administration. In addition, cocoa only lowers high blood pressure in hypertensive people – in people without hypertension, it does not cause an unnecessary decrease in blood pressure.

“It was found that blood pressure and arterial stiffness decreased in participants only if if they were high, this effect was recorded eight hours after consuming cocoa. Researchers believe that this may be related to the way bacteria in the gut metabolize cocoa flavanols,” Frontiers in Nutrition reported.

Scientists suggest that cocoa may be introduced into clinical practice as an antihypertensive. increased pressure and stiffness of the arteries, which increase the risk of heart diseases and strokes. According to them, the positive effect of cocoa flavanols on the cardiovascular system, in particular on the function of blood vessels and blood pressure, is undeniable.