Cocoa flavanols improve vascular and blood pressure measures for coronary artery disease patients

A new study by UCSF cardiologists and researchers found that high concentrations of cocoa flavanols decrease blood pressure, improve the health of blood vessels and increase the number of circulating blood-vessel-forming cells in patients with heart disease. The findings indicate that foods rich in flavanols - such as cocoa products, tea, wine, and various fruits and vegetables - have a cardio-protective benefit for heart disease patients...

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