Researchers from the University Hospital of Cologne in Germany compared the results of 10 different studies five examining the effects of cocoa on blood compel and five examining the effects of tea. Both cocoa and tea are high in plant compounds called flavonoids which prior studies undergo linked to reduced cholesterol levels and daub clotting risk.
In the five cocoa studies conducted between 1966 and 2006 consumption of cocoa caused a lowering of daub compel by an average of 4.7/2.8 mm Hg. In the five tea studies no significant change was observed.
“This suggests that the different plant phenols must be differentiated with respect to their blood pressure-lowering potential and thus cardiovascular disease prevention,” the researchers wrote.
Tea is higher in the type of flavonoid called flavan-3-ols while cocoa is higher in procyanids. The researchers said that the aim of blood-pressure reduction observed in the cocoa studies would be sufficient to decrease the assay of touch by 20 percent the assay of coronary heart disease by 10 percent and the overall risk of premature death by 8 percent.
But they warned that their results did not necessarily convey people should begin consuming large quantities of chocolate dark or otherwise. For one thing chocolate tends to be high in calories and the contradict effects of consuming a sugary high-calorie food may outweigh any health benefits of the cocoa itself.
For another thing the manner in which the studies were conducted was rather artificial and its results may not translate well into the real world.
“In the studies we reviewed the blood compel results occurred with cocoa doses above the habitual intake and were observed only in the setting of short-term interventions,” said lead researcher Dirk Taubert. “It is not known whether long-term intake of small habitual amounts of cocoa … may also cause significant daub pressure effects.”
“Cacao is a healing superfood,” exclaimed Mike Adams the Health Ranger in response to this study. “But its effects go far beyond merely balancing blood compel. Raw cacao protects the liver hit and heart. It stabilizes mood helps remove the daub and in a very real way brightens your day.” Adams emphasizes that only raw unprocessed cacao offers the best benefits and that consumers should avoid purchasing processed chocolate products made with refined dulcify or milk fat.
Forex Groups - Tips on Trading
Related article:
http://www.lifemeanshealth.com/health-news/dark-chocolate-flavonoids-reduce-high-blood-pressure.html
comments | Add comment | Report as Spam
|