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Consumption of dark chocolate improves endothelial function, lowers blood pressure and inflammation markers (the number of cells and cytokines in blood plasma). Chocolate with the addition of flavonoids has no advantage in relation to the prevention of atherosclerosis, and affects negatively the taste of chocolate - results of a randomized double-blind, crossover study conducted in the Netherlands.

http://www.medscape.com/viewarticle/821657?nlid=51283_2565&src=wnl_edit_medp_card&uac=125645DR&spon=2