They did the chocolate test on 44 people aged between 56 and 73 years who had the first signs of high blood pressure (hypertension). Half were given 6.3g of dark chocolate, containing 30 mg of polyphenols, every day for 18 weeks while the rest were given polyphenol-free white chocolate.
The dark chocolate group saw a fall in the prevalence of hypertension from 86 per cent to 68 per cent, and systolic BP fell by 2.9 and diastolic BP by 1.9. There was no improvement in the white chocolate group.
(Source: Journal of the American Medical Association, 2007; 298: 49-60).
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