Doctors could soon be prescribing a dose of dark chocolate to help people with hypertension, according to a new research.
Scientists combined the results of 15 studies into the effects of flavanols, the compounds in chocolate, which cause dilation of blood vessels, on blood pressure.
Dr Karin Ried worked with a team of researchers from the University of Adelaide, Australia, to conduct the analysis.
"Flavanols have been shown to increase the formation of endothelial nitric oxide, which promotes vasodilation and consequently may lower blood pressure. There have, however, been conflicting results as to the real-life effects of eating chocolate," she said.