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.
Scientists are struggling to reach a consensus on guidance of cocoa consumption for patients with type-2 diabetes mellitus (T2DM) as conflicting evidence makes it difficult to determine precise dose-to-response outcomes.
A ‘milestone’ study has been published supporting the link between flavanol consumption and cardiovascular health. FoodNavigator speaks to Mars Edge’s science and nutrition director Catherine Kwik-Uribe about the implications of this ‘landmark moment’...
Increased consumption of flavanols – molecules that are particularly abundant in cocoa beans – can increase your ‘mental agility’, fresh research suggests.
Mars says two large scale studies underway will add to the already thick dossier of data backing its cocoa flavanols dietary supplement. One study looks at cognitive function while the other has a variety of cardiovascular health endpoints.
The dietary effects of polyphenols on sporting activities are well documented but a review now thinks their gut microbiota interaction holds promise for enhancing cognitive function needed for peak athletic performance.
