Numerous studies have confirmed that eating cocoa and chocolate rich in polyphenols produces a favorable effect on serum cholesterol levels in the blood. Several studies have demonstrated the inhibiting effect of cocoa flavanols (antioxidants) on LDL oxidation, delaying or avoiding the formation of blood clots. In addition, other nutrients in cocoa and chocolate such as stearic, oleic and palmitic acids may also exert a beneficial effect on cholesterol levels.
