Low-fat cocoa powder, in particular, has a proven reputation for its blood pressure-lowering effects.
This is due to cocoa containing many flavanols, which have a positive effect on the elasticity of blood vessels and thus on blood pressure.
As a result, cocoa can also help reduce the risk of stroke. Theobromine and theophylline, substances found in cocoa, also have a stimulating effect on the circulatory system and the central nervous system.
It also contains a particularly high amount of antioxidants, which act as free radical scavengers in the body.
- Regulation of blood pressure
- Reduction of stroke risk
- Support for the nervous system
- Stimulation of circulation
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