Cocoa flavanols appear to decrease blood pressure only when elevated say researchers, easing previous concerns that the nutrient can decrease blood pressure in healthy adults.
Flavonoid-rich dark chocolate may improve the function of the cells lining blood vessels and help control blood pressure in younger, but not older, hypertensives, says a new study.
Consumption of cocoa and the compounds it contains offer significant and ‘consistent’ benefits to blood flow and blood pressure, says a new meta-analysis of 42 studies.
A new meta-analysis of studies investigating the effect of dark chocolate and flavanols on hypertension has drawn mixed conclusion and suggest more studies be done on dietary habits and genetic factors.
Small amounts of chocolate can lower blood pressure and reduce the risk of heart disease, according to a study by German researchers published in the European Heart Journal.
Regular consumption of cocoa flavanols may decrease blood pressure in people with mild hypertension, but only at high doses, says a new study from Australia.
Consuming high levels of low fat dairy foods, fruits and vegetables
as part of the DASH diet (Dietary Approaches to Stop Hypertension)
may help lowed blood pressure in adolescents, says new research.
Hydrolysed caseins from goat's milk could lead to a novel
ingredient to prevent the development of high blood pressure, if
results from a rat study can be translated to humans.
A new meta-analysis of clinical trials of the effect of salt
reduction in children reports that a modest reduction in intake
does have a significant effect on blood pressure.
A small study into the effects of soluble and insoluble fibre on
blood pressure indicates that individuals with slightly high
cholesterol levels may benefit from including plenty of whole
grains in their diets.
Regular eating of flavonol-rich chocolate can cut the risk of death
from cardiovascular disease (CVD) by half, reports a long-term
study of elderly men.