Cocoa found to decrease elevated blood pressure and arterial stiffness
Cocoa has been found to reduce blood pressure and arterial stiffness – but only if the two were elevated in the first place. According to the findings of a unique study by the University of Surrey (Surrey), UK, it is possible to use cocoa as a treatment for high blood pressure compared to some blood pressure medications, as the latter can cause considerable and harmful reductions in blood pressure.
Researchers at Surrey used cocoa flavanols – and a placebo containing brown sugar – to investigate the effect on blood pressure and arterial stiffness in eleven healthy individuals. These participants consumed either cocoa flavanol capsules or placebo capsules for several days.
The participants were also given an upper arm blood pressure monitor and a finger clip to measure arterial stiffness via pulse wave velocity (PWV), which they used prior to consumption of the capsules and throughout the day.
Researchers found that blood pressure and arterial stiffness were only lowered in participants if it was high, and there was no effect when the blood pressure was low in the morning. The effects lasted up to eight hours after the cocoa flavanol capsules were consumed.
“The positive impact cocoa flavanols have on our cardiovascular system, in particular, blood vessel function and blood pressure, is undeniable,” said Christian Heiss, Professor of Cardiovascular Medicine at the University of Surrey.
“What we have found indicates that cocoa flavanols only decrease blood pressure if it is elevated. Working with participants’ personal health technologies showed us how variable blood pressure and arterial stiffness can be from day to day and shows the role of personal health monitors in developing and implementing effective personalised care.”
The researchers believe using cocoa can be a handy alternative to lower blood pressure and arterial stiffness in individuals outside of clinical settings.
