Cocoa-flavanols found to reduce the blood lipid levels and markers for inflammation in the blood, research suggests
-In a recent review, conducted by the researchers at the Harvard University, findings from close to 19 clinical trials conducted across 1,100 patients, were analyzed to understand the role of cocoa flavanols in the decreasing the risk for cardiovascular diseases
-As per the study, patients who consumed close to 200-600 mg of cocoa flavanols daily showcased favorable changes in their blood lipid levels and decreased markers of inflammation in their blood.
-The sources of cocoa flavanols considered for the study included, cocoa products such as beverages, chocolate and cocoa-flavanol based supplements.
-Further studies are underway to see whether the cocoa flavanols play an integral role in decreasing the risk of cardiovascular diseases.
-Findings were published in Journal Of Nutrition
Source: The Journal Of Nutrition