Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Cocoa has scientific evidence supporting its use in the management of hypertension (high blood pressure). Several randomized controlled trials and meta-analyses have shown that consumption of flavanol-rich cocoa products can lead to modest but significant reductions in both systolic and diastolic blood pressure. The primary active components believed to contribute to this effect are cocoa flavanols, particularly epicatechin, which have vasodilatory properties.

The proposed mechanisms involve increased bioavailability of nitric oxide, leading to relaxation of blood vessels, improved endothelial function, and reduced vascular resistance. A 2012 meta-analysis published in the American Journal of Clinical Nutrition found that short-term consumption of dark chocolate or cocoa products reduced systolic blood pressure by about 4.5 mmHg and diastolic by about 2.5 mmHg in both hypertensive and prehypertensive individuals. However, the magnitude of these effects is generally less than that achieved with standard antihypertensive medications.

It is important to note that most studies used dark chocolate or cocoa products with high flavanol content and little added sugar or fat. Consuming large amounts of commercial chocolate (which is often high in sugar and fat) is not recommended for blood pressure management. While the evidence is promising, more long-term studies are needed to confirm clinical benefits and optimal dosing.

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