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Cocoa is a rich source of flavonoids such as epicatechin and gallic acid which are supposed to possess cardioprotective properties.

Cocoa provides significant antioxidant protection against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages.

Processing cocoa with alkali destroys most of the flavonoids. So, choose a non alkali cocoa product. Refer to the Best Cocoa Powders post at Consumerdom.com for more details.

Studies show the flavonols in cocoa stimulate body’s own production of nitric oxide thereby boosting blood supply to the heart, brain and whole body.

It has a positive influence towards a better blood pressure.

I consume it with a non calorie sweetener such as Stevia for a tolerable taste.  I will cover Stevia details in a subsequent post.