Crave healthy: Why dark chocolate is the better treat

Good news for chocolate lovers! You can enjoy your favorite treat while being kind to your health.

A study from the University of Surrey found that dark cocoa and green tea contain plant compounds called flavan-3-ols, which may help lower blood pressure and improve blood vessel function. Flavan-3-ols, also known as flavanols, contribute to the color of plants and help protect them from sunlight and pests. They are also responsible for the slightly tart or bitter taste found in dark chocolate and teas.

The Cocoa Supplement and Multivitamin Outcomes Study (COSMOS), a clinical trial involving more than 21,000 participants, found that dark chocolate and tea consumption reduced deaths from cardiovascular disease by 27 percent. However, the study did not find a significant reduction in overall cardiovascular events among older adults.

According to the University of Surrey study, regular consumption of 586 mg of flavanols—equivalent to two to three cups of tea, one to two servings of dark chocolate, or two tablespoons of cocoa powder—may lower blood pressure by 2.8 mmHg systolic (the top number) and 2.0 mmHg diastolic (the bottom number).

What about people with hypertension? The findings are encouraging. The study showed that those with high blood pressure experienced even greater benefits, with reductions of up to 6–7 mmHg systolic and 4 mmHg diastolic. These effects are comparable to standard blood pressure maintenance measures and may help lower the risk of heart attacks and stroke.

It is important to note that the best way to prevent hypertension and heart disease is still a healthy lifestyle, combined with a proper diet and regular exercise.