There is growing experimental and epidemiological evidence to support the potential antihypertensive benefits of cocoa and chocolate, especially dark chocolate, when consumed as part of a healthy diet and lifestyle.
Direct measurements of blood pressure show that a flavanol-rich dark chocolate with most of the original cocoa bean polyphenols intact may reduce both systolic and diastolic blood pressure or dark chocolate consumption on people with normal blood pressure. These showed a similar drop in blood pressure, while the group as a whole maintained blood pressure levels within the normal range. It is well documented that systolic blood pressure rises with age in people living in the developed world. Epidemiological evidence suggests that cocoa flavanols hold potential hypertensive benefits for aging populations. Further research is under way around the world on how cocoa and chocolate can contribute to controlling high blood pressure.