New research published in the Journal of the American College of Cardiology suggests that a naturally occurring compound in cocoa called flavanols may benefit patients with heart disease by improving blood vessel function. (1)

It has been suggested that cocoa flavonols may work by increasing the amount of nitric oxide in blood vessels, encouraging relaxation of vessel walls, allowing for better blood circulation.

In the study, 16 patients with coronary artery disease were randomly assigned to receive either 9 milligrams or 375 milligrams of flavanols, twice daily for 30 days.

The authors reported that blood vessel function improved 47percent more with the higher concentration than the lower dose. The widening of blood vessels also helped to lower systolic blood pressure.

The authors concluded that regular dietary intake of flavanols may be beneficial to heart health. However, additional research is needed before definitive conclusions can be made.

Definitive or not, Leslie Beck RD, prominent Canadian nutritionist writes in her book, Heart Healthy Foods for Life, “a small square of dark chocolate appears to be a heart healthy indulgence. It’s certainly a healthier way to satisfy your sweet tooth than eating a box of Smarties”. (2)

1.        Heiss C, Jahn S, Taylor M, et al. Improvement of endothelial function with dietary flavanols is associated with mobilization of circulating angiogenic cells in patients with coronary artery disease. J Am Coll Cardiol. 2010 Jul 13;56(3):218-24.View Abstract