Several studies have shown the benefits of chocolate consumption on blood pressure in patients with essential hypertension. Consumption of dark chocolate (dark chocolate) of 100 grams for 2 weeks can lower blood pressure and kolestarol levels of LDL (low density lipoprotein), improving blood flow, and improve insulin resistance in the group of patients suffering from hypertension.

Dr. Romina at the Giuseppe and colleagues from the Catholic University, Campobasso, Italy reported the results of research they did in the Journal of Nutrition October 2008 issue. The research shows that consumption of dark chocolate (dark chocolate) in a certain amount can reduce levels of CRP (C-reactive protein) with a significant.
This research is an epidemiological study called the Moli-sani Project, which aims to find out the relationship between genetic factors and environment with cardiovascular disease and cancer in the Molise region, Italy. The study involved 25,000 individuals.
Dr. Licia Iacoviello from Catholic University, Campobasso, which is a senior researcher in the study said that the decrease in CRP due to consumption of dark chocolate in moderation can reduce the risk of cardiovascular disease. He also said that the study is the first population study to examine the hubugnan between dark chocolate with inflammation.
Of 4849 study participants healthy and free of risk factors, the researchers found in 1317 participants who did not consume dark chocolate and 824 participants who consumed dark chocolate regularly. The researchers then examined the relationship between CRP levels in the blood with the consumption of chocolate.
After adjusting for other factors such as age, sex, social status, physical activity, systolic blood pressure, BMI (body-mass index), and total energy intake, the researchers found that levels of CRP in the group who ate the chocolate is 1 , 10 mg / L and the group that did not consume chocolate is 1.32 mg / L (p <0.0001). The researchers added, although the reduction in risk of cardiovascular average only 17%, but was able to reduce the risk of cardiovascular disease.
The researchers also found something very interesting: the participants who consumed up to 20 grams of chocolate every 3 days (6.7 grams per day), have lower CRP levels significantly compared with participants who did not consume chocolate and those who consume the amount of the larger brown .
So, if someone wants to get the benefits of chocolate consumption, should consume chocolate in moderation, because if you consume too much, then the beneficial effect of this will disappear. Dr. Iacoviello said that by increasing the consumption of chocolate, the benefits provided by the chocolate disappeared, just as with the consumption of wine. A lot of chocolate consumption, can increase levels of fat and increase the calories, which exceed the beneficial effects of chocolate. Similar statements made by the British Heart Foundation.
This study supports previous research showing that chocolate consumption may have beneficial effects on blood pressure and provide new insights into the relationship between foods rich in flavonoids with inflammation and cardiovascular protection.
The researchers also concluded that further research needs to be done to explain the mechanisms that link between consumption of dark chocolate with CRP levels in the blood.
Conclusion:
Consumption of dark chocolate (dark chocolate) associated with lower CRP levels.
The amount of chocolate needed to provide a reduction in CRP levels were significantly 20 grams every 3 days or 6.7 grams per day.

source: kalbe.co.id