Compounds found in cocoa may reduce your risk of heart attack and dementia

Compounds found in cocoa may reduce your risk of heart attack and dementia

Longevity can be imperilled by numerous health conditions as we get older and two that loom large are heart problems and dementia. This is not coincidental. Heart disease – the leading cause of heart attacks – can raise your risk of dementia.

What’s more, cocoa has been found to reduce “bad” LDL cholesterol, have a blood thinning effect similar to aspirin, improve blood sugars and reduce inflammation – mechanisms that contribute to having a heart attack.

A review of nine studies in 157,809 people found that higher chocolate consumption was associated with a significantly lower risk of heart disease, stroke and death.

What’s more, two Swedish studies found that chocolate intake is linked to a lower rate of heart failure at doses of up to one serving of 0.7 to 1.1 ounces (19–30 grams) of chocolate per day, but the effect was not seen when consuming higher amounts.

These findings suggest that frequent consumption of small amounts of cocoa-rich chocolate may have protective benefits for your heart.

Brain benefits

Several studies have found that polyphenols, such as those in cocoa, may reduce your risk of neurodegenerative diseases by improving brain function and blood flow.

According to research, flavanols can cross the blood-brain barrier and are involved in the biochemical pathways that produce neurons and important molecules for the function of your brain.

Additionally, flavanols influence the production of nitric oxide, which relaxes the muscles of your blood vessels, improving blood flow and blood supply to your brain.

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