Found new useful properties of chocolate
American, Danish and canadian scientists have found that regular consumption of moderate amounts of chocolate reduces the risk of atrial fibrillation (atrial fibrillation). A study published in the journal Heart about it, reports Harvard University (USA).
The strong link between eating chocolate and reduced risk of atrial fibrillation seen in the case when women in a week eat one serving (30 grams) chocolate, and men — from two to six servings. In the first case, the probability of developing atrial fibrillation was reduced by 21 percent and the second at 23 percent.
To such conclusions the authors came analyzing data about 55 thousand Danish men and women, whose state of health, particularly the cardiovascular system, were monitored in the period from December 1993 to may 1997.
Experts say that the most beneficial dark chocolate, and not, for example, milk (in Denmark it contains about 30 percent cocoa), while the study did not track what kind of chocolate was used by the people.
Previously, scientists have shown that regular and moderate consumption of products containing cocoa, particularly dark chocolate, has beneficial effects on the condition of the blood vessels is probably due to flavonoids.