Chocolate takes another healthy turn

Chocolate – that traditional antidote for broken hearts – now has another good-health use.

Foods rich in cocoa appear to reduce blood pressure, according to researchers at the University Hospital of Cologne, in Germany.

Testing the hypothesis that plant compounds known as polyphenols found in cocoa and tea have a beneficial effect on blood pressure, researchers analyzed studies on cocoa.

Their analysis dug into five studies on both tea and cocoa published between 1966 and 2006.

The report, which appears in the April issue of the Archives of Internal Medicine, found that chocolate lowered systolic blood pressure by about 4.7 points on average and diastolic pressure by about 2.8 points.

In short, a healthful daily dose of chocolate could reduce blood pressure of 140/80 to about 135/77.

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