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A study found that cocoa lowers and controls abnormally high blood pressure.

 The University of Surrey's researchers discovered that cocoa may be a vital component in lowering unusually high blood pressure

Researchers looked at the effects of flavanols, a substance present in cocoa, on arteries that are stiff and blood pressure.

According to Christian Heiss, professor of cardiovascular medicine at the University of Surrey, "high blood pressure and arterial stiffness increase a person's risk of heart disease and strokes, thus it is vital that we study novel approaches to treat such disorders." "We need to examine if the results previously described in laboratory conditions safely translate into real-world settings, with individuals going about their normal lives," says the study. "Before we even consider adding cocoa into therapeutic practises."

On alternate days, the 11 participants took six cocoa flavanol capsules or placebos. They dispelled the misconception that cocoa lowers already-low blood pressure by discovering that participants' blood pressure and arterial stiffness were only reduced if they had high levels.

Additionally, when the blood pressure was low in the morning, there was no effect.

Professor Heiss stated that "doctors frequently worry that some blood pressure medications can reduce the blood pressure too much on some days." Our research shows that cocoa flavanols only lower blood pressure when it is raised. Working with participants' personal health devices demonstrated the daily variability of blood pressure and arterial stiffness as well as the need of personal health monitors in creating and implementing efficient treatment plans.

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