Lots of news on this topic, but a recent study reported in Hypertension, showed 12/8.5 mmHg heart pressure (s/d)decrease in patients that ate dark chocolate for 7 days. Okay, not (too) surprising. (Also they had somewhat lower cholesterol levels) But what is surprising is the all-important control group: this group of patients had white chocolate which contained no flavinoids, but had everything else that dark chocolate has. So it's really the flavinoids in dark chocolate that makes the difference (also found in red wine, certain veggies). More ofa reminder to myself that the controls are just critical, regardless if its clinical data or biochemistry.


Here is the paper's abstract. Can't get the full paper unless you have a subscription (i don't of course)