The intake of 6 g per day of dark chocolate (dark chocolate) for a short period of about 2 weeks reduced blood pressure and improves endothelial function of arteries and increases the formation of nitric oxide which promotes dilation of the arteries.

Nitric oxide also produces inhibition of the function of platelets, which play an important role in the formation of thrombus within the artery (the coronary arteries that can determine a myocardial infarction).

The effect is probably due to the action of cocoa polyphenols. We knew that diets rich in fruits and vegetables are recommended to lower blood pressure and reduce the risk of cardiovascular disease, especially in the first stage of hypertension. In Western countries, apart from vegetables and fruits, the most important source of intake of phenols by the chocolate.

Low systolic blood pressure of about 1.4 mm Hg and diastolic by about 1 mm Hg at 12 weeks of eating chocolate and when intake is prolonged by 18 weeks the systolic pressure decreased 1.6 mm Hg and 1 mm of mercury diastolic, which happens if you eat other kinds of chocolate.

Although this decline is modest it has been estimated that reducing the pressure by 3 mm Hg reduces mortality from ischemic vasculocerebrales accidents by 8%, coronary heart disease mortality by 5%. Ie we could prevent about 1 death every 10 to 15 people.