It’s axiomatic that as humans age their hearts age and their vulnerability to negative cardiac events increases. Science has shown that a potentially deadly trifecta is at the base of the vulnerability, that is human blood pressure, cholesterol and arterial stiffness all climb to levels of concern as humans get older. Two bioactive compounds have long been observed to be of benefit when dealing with this difficult trifecta. They are flavanols and procyanidins. Now, a study, with revelations recently printed in the Journal of Clinical Nutrition, has affirmed that the compounds can positively impact the heart when users consume cocoa, which has the two compounds in it. Good news for cocoa drinkers. Although apples, grapes, berries, as well as certain legumes and cereals, also have the compounds in their makeup. What may be the most thought-provoking finding of the study was the fact that procyanidins did not impact cardiac health alone. Indeed they only showed themselves to be of benefit when they worked as part of a synergistic pairing with flavanols.
- The American Journal of Clinical Nutrition has published findings that purport the heart-healthy benefits of cocoa.
- Blood pressure, cholesterol and stiffness of blood vessels all increase with age, all putting us at greater risk for a cardiac event.
- Study has shown that blood pressure, arterial stiffness and blood vessel function did not improve with the use of procyanidins alone.
“Multiple studies have shown that daily consumption of flavanols and procyanidins has led to improved blood pressure, cholesterol and the flexibility of blood vessels.”