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Sunday, October 16, 2011

High Chocolate Consumption Linked To Lower Stroke Risk In Females

Women who eat at least two chocolate bars each week appear to have a 20% lower risk of stroke, compared to females of the same age and weight who rarely or never eat chocolate, researchers from the Karolinska Institute, Sweden, reported in the Journal of the American College of Cardiology. The researchers explained that cocoa has flavonoids - powerful antioxidants that can suppress oxidation of bad cholesterol (LDL, low-density lipoprotein). LDL can cause stroke and other cardiovascular diseases.

As background information, the authors explained that several studies have clearly demonstrated that chocolate can be good for the cardiovascular system - the circulatory system which comprises the heart and blood vessels. The consumption of chocolate has been demonstrated to reduce diastolic and systolic blood pressure in randomized, short-term trials. Chocolate has also been shown to improve endothelial and platelet function, and to improve insulin resistance.
Nope, not high.

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