German researchers from the University of Cologne clinic concluded that cocoa better reduces blood pressure than a cup of tea.

A group of subjects consumed within two weeks products containing cocoa. This led to a decrease in their blood pressure to the same extent as the group of people taking medications to reduce blood pressure.

The results of the study suggest that the use of cocoa can reduce the risk of strokes and heart attacks by 10-20%.

The reason is that both tea and cocoa contain polyphenols - a class of chemical compounds that contribute to the prevention of cardiovascular diseases. But cocoa and tea are different: procyanide, contained in cocoa, is a more active polyphenol.

Currently, patients with high blood pressure are urged to eat fruits and vegetables, most of which are rich in polyphenols, although tea and cocoa-containing foods account for the bulk of the total polyphenols consumed in Western countries.

The author of the study Dirk Taubert warns: do not start eating chocolate in large quantities. At any diets it is necessary to consider the high maintenance of sugar, fats and high caloric content of the majority of products containing cocoa. But with a reasonable approach, products containing cocoa can be considered as part of a diet that reduces the risk of developing hypertension.

sportzal. com.