According to the report published in Archives of Internal Medicine, April 2007, researchers
from the University Hospital of Cologne in Germany found that intake of foods rich in cocoa helps to reduce blood pressure, while tea intake has no effect. Comparing the polyphenols, procyanids in cocoa may be more effective in preventing heart diseases than flavonoids, found in tea. In a study published in Hypertension journal in August 2005, Italian researchers reported the positive effect of dark chocolate in lowering blood pressure. Moreover, levels of low density lipoprotein (LDL) cholesterol, which is harmful, in the patients with high pressure dropped by 10 percent. Researchers from Pennsylvania State University suggested that people with a diet high in polyphenol-rich cocoa powder and dark chocolate have slightly higher concentrations of HDL(good) cholesterol. Though, chocolate contains ingredients beneficial for health, we should be moderate in eating chocolates as they also contain fat, sugar and calories. Always prefer dark chocolates since they contain high amount of antioxidants.