The vascular benefits of cocoa and chocolate have been under widespread investigation for more than a decade. Numerous studies have already demonstrated that flavinols and other polyphenol antioxidant compounds derived from the cocoa bean may have important impact on virtually all areas of vascular function.

These compounds may help to maintain elasticity of the blood vessels, promoting better blood circulation throughout the body and to all organs. The cocoa flavanols have a positive impact on the endothelium, which is a dynamic tissue involved in maintaining proper functioning of the blood vessels and cardiovascular system. Several studies have shown that consumption of flavanol-rich cocoa positively stimulates the body to improve vasodilation and thus blood flow. This improvement has been seen both in healthy volunteers and in those with risk factors for atherosclerosis.