Cocoa Flavanols Improve Vascular and Blood Pressure Measures
A new study by UCSF cardiologists and researchers found that high concentrations of cocoa flavanols decrease blood pressure, improve the health of blood vessels and increase the number of circulating blood-vessel-forming cells in patients with heart disease. The findings indicate that foods rich in flavanols — such as cocoa products, tea, wine, and various fruits and vegetables — have a cardio-protective benefit for heart disease patients.
