Dark chocolate can improve blood pressure and insulin sensitivity

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Reported by Susan Aldridge, PhD, medical journalist A study shows that dark chocolate, but not white chocolate, improves both blood pressure and insulin sensitivity.
If you've been enjoying some chocolate over the Easter break, you may have been doing your health some good. Researchers in Italy have found that dark chocolate can actually decrease blood pressure and improve insulin sensitivity. This may be because it contains antioxidant compounds called flavonoids.

A group of healthy men and women ate either 100 grams of dark chocolate or 90 grams of white chocolate every day for 15 days. Then they had seven days off and switched to the other sort of chocolate for 15 days. After dark chocolate, blood pressure went down and insulin sensitivity went up. No changes were found after white chocolate, perhaps because its milk content interferes with absorption of flavonoids.

For the complete article on this, goto: http://fycs.ifas.ufl.edu/news/2006/07/make-it-dark-chocolate-day-or-not.html

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