Los Angeles: Cocoa, the main ingredient in chocolate, is good for the circulation, according to scientists at the University of California.
So eating some chocolate may reduce the risk of blood clots by improving blood circulation through the heart and brain.
Cocoa, contains flavonols, naturally occurring antioxidants, which can help the body protect itself from the diseases of ageing, such as cancer and heart disease, by eradicating the free radicals that can damage arteries and blood vessels.
Cocoa has already been credited with health properties that can improve blood vessel function and may reduce clot formation. The new research shows flavonol-rich cocoa improves blood flow which, scientists say, also lowers the risks of clotting. The study is pubished in the Journal of Cardiovascular Pharmacology.
Carl Keen, professor of Nutrition at the University of California, said their findings contradicted popular views about chocolate.
‘This news catches people off guard as it contradicts popular views: chocolate can actually be good for you when it’s rich in flavonols.