A study conducted recently links dark chocolate consumption to improved insulin sensitivity and lowered hypertension. The study reveals that three ounces of dark chocolate a day for several weeks lowers blood pressure by an average of 10 percent and improves insulin sensitivity in patients with hypertension.
The team studied 20 people, 10 men and 10 women, each were assigned 3.5 ounces of dark chocolate every day for 15 days. All the subjects were patients of hypertension and on no medication.
The study found that patients who ate dark chocolate experienced an average 11.9 mm Hg drop in their systolic blood pressure and an 8.5 mm Hg drop in diastolic blood pressure. This effect was attributed to the flavinoid content of dark chocolates.
The study cautions against the use of dark chocolate as medicine as it may contribute a large number of calories as well.
Source: Jean Mayer USDA Human Nutrition Research Centre on Aging at Tufts University.