According to new research published by the University of Surrey, cocoa consumption does not pose a risk of excessively low blood pressure. Cocoa makes blood pressure drop only when it’s too high.
While the harms and benefits of chocolate to humans continue to be the subject of great research, today, Chocolate lovers will delight news has come. New research published by the University of Surrey revealed that cocoa consumption improves blood circulation by reducing blood pressure and arterial stiffness.
In the study, scientists divided the participants into two and gave one group a capsule containing 6 cocoa flavanols to be consumed for 8 days, and the other group an empty capsule. The amount of flavanols in the capsules in question, with the standard amount of flavanols found in half a kilo of dark chocolate. was equal.
Blood pressure and arterial stiffness drop only when high:
Participants’ blood pressure measurements were taken before consuming the capsules and every minute for the first 3 hours after ingestion, and then every hour for 9 hours thereafter. The measurements showed that chocolate consumption affected blood pressure and arterial stiffness. you only drop it if it’s high showed. If these values are already low, the values of the chocolate No extra reduction was observed.
However, the effects of cocoa were also seen eight hours after it was first consumed. This second effect suggests that bacteria in the gut convert cocoa flavanols. it might depend on how you metabolize it was stated. Scientists will next begin testing cocoa pods in patients with high blood pressure.
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Source :
https://www.dailymail.co.uk/health/article-11053191/Good-news-dark-chocolate-lovers-scientists-cocoa-lower-blood-pressure.html?ns_mchannel=rss&ns_campaign=1490&ito=1490