In addition to the fact that chocolate supports proper functioning of the heart, Swedish scientists succeeded in proving that a moderate consumption of chocolate decreases the risk of having a blood stroke.
It emerged from a study by a team of researchers headed by Dr. Susanna Larsson at Karolinska Institutet in Stockholm, Sweden. The study involved over 37,000 men aged from 45 to 75. The results showed that those eating at least 0.12 lb chocolate a week have blood stroke risk lower by 17% compared to those who eat chocolate never or rarely. Also, every 0.1 lb extra chocolate bring down the risk by further 14%.
The researchers say that chocolate owes its salubrious properties to flavonoids, a group of polyphenolic compounds with a biochemical antioxidant influence that helps lower the bad cholesterol blood level, regulate the blood pressure and acts as an anti-inflammatory agent.