A study published in British Journal of Nutrition demonstrates that consuming cocoa flavanols improves cardiovascular function, lowers blood pressure and increases blood vessel function.

The BJN study, along with a related study published by the same group of researchers in the journal Age, indicate that intake of cocoa flavanols reduces the risk of developing cardiovascular disease. Therefore flavanol-containing foods could help maintain the health of the heart and blood vessels.

Coco flavanols are plant-derived bioactives from the cacao bean. In the study 100 participants were given either a flavanol-containing drink or a flavanol-free drink, twice a day for four weeks. The results showed that those who consumed the flavanol-containing drink had a decrease in blood pressure, cholesterol levels and improved endothelial function, all of which leads to improved cardiovascular health.