Cocoa may help lower blood pressure, study finds

A recent study from the University of Surrey has found that cocoa flavanols, compounds found in cocoa, can reduce blood pressure and arterial stiffness—but only when these levels are elevated. This discovery suggests that cocoa could be a targeted and safe option for managing cardiovascular health.

High blood pressure and arterial stiffness are key risk factors for heart disease and strokes. These conditions place extra strain on the heart and blood vessels, making effective management essential.

Cocoa flavanols have previously been shown to lower blood pressure and arterial stiffness to levels similar to some medications. However, their effectiveness in real-life, everyday conditions had not been fully explored.

To address this, researchers designed a study to test how cocoa flavanols affected blood pressure and arterial stiffness in non-clinical settings. The study involved 11 healthy participants who, over several days, alternated between consuming six cocoa flavanol capsules and six placebo capsules made of brown sugar.

To track changes, participants used devices to measure their blood pressure and pulse wave velocity (PWV), which is an indicator of arterial stiffness.

Measurements were taken before consuming the capsules, every 30 minutes for the first three hours afterward, and then hourly for the next nine hours. The researchers found that cocoa flavanols lowered blood pressure and arterial stiffness only when these levels were elevated.

For example, participants with normal or low blood pressure in the morning saw no effect. This indicates that cocoa flavanols may work specifically when the cardiovascular system is under strain.Interestingly, the researchers observed that the effects of cocoa flavanols lasted up to eight hours after consumption. They believe this second peak in effectiveness might be linked to the way gut bacteria break down cocoa flavanols, releasing beneficial compounds over time.

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