(15-09-12) Cocoa compounds lower blood pressure to improve cardiovascular health

by John Phillip

(NaturalNews) Cocoa, most commonly found highly concentrated in certain
formulations of dark chocolate, has been on the radar of nutrition scientists
for more than a decade. Catechins derived from this natural dietary source
provide a cascade of benefits that have been found to promote heart health and
lower the risk of developing dementia and diabetes. Cocoa consumption has been
shown to flood the body with potent antioxidants that lower systemic
inflammation at the genetic and cellular level.

Researchers publishing in The Cochrane Library journal have determined that
compounds in cocoa may help to reduce blood pressure, a significant aid in
lowering the risks associated with heart disease. Elevated blood pressure is a
primary cause of cardiovascular disease, as it promotes the formation of micro-
cracks in the delicate endothelial inner lining of blood vessels that the body
attempts to repair by patching with a foamy plaque formulation. This emergency
repair may help avert immediate damage from bleeding, but narrows arterial wall
thickness to increase heart attack risk.

Cocoa flavanols enhance nitric oxide production to improve hypertension in
adults
Any compound that can naturally lower blood pressure to any degree will
provide significant relief from future cardiovascular disease risk. Scientists
know that cocoa contains compounds called flavanols, thought to be responsible
for the formation of nitric oxide in the body. Nitric oxide causes blood vessel
walls to relax and open wider, thereby reducing blood pressure.

To conduct this study, researchers reviewed data from trials in which people
consumed dark chocolate or cocoa powder containing between 30 and 1,080 mg of
flavanols in differing concentrations (3 to 100 grams) of chocolate each day. A
total of 856 people were involved in 20 trials lasting between two to eight
weeks. Depending on the cocoa concentration, the authors noted that blood
pressure was lowered between two and three mm Hg.

Compared to a peer control group receiving no dietary cocoa, blood pressure
was lowered between three and four mm Hg. The lead researcher, Dr. Karin Ried
of the National Institute of Integrative Medicine in Melbourne, Australia
concluded "the small reduction we saw over the short term might complement
other treatment options and might contribute to reducing the risk of
cardiovascular disease."

Scientists have found a number of natural compounds that lower blood pressure,
including arginine, coenzyme Q10, fish oil, garlic, hawthorn and folic acid.
Losing as little as 10 percent of body weight can also yield significant
results, and when combined with a regiment of proven, natural compounds can
help improve hypertension and lower risk of cardiovascular disease.

Sources for this article include:

http://onlinelibrary.wiley.com
http://www.sciencedaily.com/releases/2012/08/120814213359.htm
http://www.medpagetoday.com/Cardiology/Hypertension/34209
http://www.medicalnewstoday.com/articles/249064.php

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