Chocolate and Chocoa Flavonols

The key elements in chocolate seems to be these flavonoid compounds called flavonols that are present, particularly in cocoa. There have been over 42 trials, specifically on cocoa flavonols where they have consistently shown benefits in terms of blood pressure reduction and blood flow. As a golden rule, the darker the chocolate, the more bitter the chocolate,. The higher the levels of these plant compounds called the flavonoids. A few squares is often enough to satisfy the need for chocolate.