Discovered New and useful Properties of Chocolate

American, Danish and Canadian scientists have found that regular consumption of moderate servings of chocolate reduces the risk of atrial fibrillation (atrial fibrillation). Relevant research published in the journal Heart, brief reports about him from Harvard University (USA).

Discovered new and useful properties of chocolate
The strongest link between chocolate consumption and reduced risk of occurrence of atrial fibrillation seen in the case of a woman in a week to eat one serving (30 grams) of chocolate , and men – from two to six servings. In the first case, the likelihood of developing atrial fibrillation was reduced by 21 percent, while the second – 23 percent.
Similar conclusions authors have analyzed the data on 55 thousand Danish men and women, whose state of health, in particular, the cardiovascular system, monitored in the period from December 1993 to May 1997.
Experts note that the most useful dark chocolate, rather than, for example, milk (in Denmark, it contains about 30 percent cocoa), whereas in the study was not controlled, what kind of chocolate consumed people.
Previously, scientists have shown that regular and moderate consumption of foods containing cocoa, in particular, dark chocolate has beneficial effects on blood vessels – probably due to the flavonoids.

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