Cocoa contains high amounts of flavanols, which are known to improve the function of your arteries’ inner lining. Flavanols increase the availability of nitric oxide, an artery relaxer that smooths blood flow and reduces pressure on the heart.
Clinical trials involving people with heart disease have revealed that high flavanol-content cocoa beverages can enhance artery elasticity, reduce blood pressure slightly, and elevate the amount of repair-targeted stem cells within the bloodstream. Regular consumption will thus lead to a reduced risk of heart problems, making it common for cocoa to feature as an ingredient in various heart disease studies.
