Some tasty news for chocolate lovers as we head towards Easter. New research says it can help cut your risk of stroke.
This latest study, in the Journal Neurology, shows for the first time how chocolate affects blood vessels. Scottish researchers measured the speed of blood flowing through the biggest artery in the brain while volunteers ate chocolate lying down. They found chocolate had a positive effect on carbon dioxide levels, which affected blood vessels and improved blood flow.
That all adds up to healthier brain cells and a reduced risk for stroke. Researchers think those healthy flavanoids are the reason why. Flavonoids, found in cacao and other plant foods are antioxidants that contribute to the prevention of heart disease.
Just remember to look for 70 percent cacao content in your chocolate and limit your intake to an ounce a day.
Higher amounts of sugar and milk fat in regular chocolate negates those benefits.