Feeling guilty indulging in that chocolate bar? If you are a chocoholic, here are cool facts about chocolate that you can chew. Chocolatey chocolate is good for you. Now, you may wonder if there’s science behind the news. According to a study published by the Journal of Medical American Association, eating a small portion of chocolate each day may be good for you. The study was undertaken to determine the effects of low doses of dark polyphenols of chocolate on BLOOD PRESSURE.

Done in a randomized, controlled setting at a primary care clinic in Germany between January 2005 and December 2006, the experiment involved 44 adults aged 56 through 73 years (24 women, 20 men) with stage 1 hypertension who were not taking blood pressure medications.

Participants were arbitrarily given either 6.3 grams or an equivalent of 30 calorie portion per day of chocolate containing 30 mg of polyphenols or matching polyphenol-free white chocolate for the duration of 18 weeks.

The results of the study are interesting. After 18 weeks of dark chocolate intake, volunteers experienced reduction of systolic blood pressure by about 2.9 mm Hg and 1.9 mm Hg in diastolic blood pressure without changes in body weight. Hypertension generally declined from 86% to 68%. Compared with the white chocolate group, those in the chocolate group experienced progressively lowered systolic and diastolic blood pressure over time. White chocolate intake caused no changes in blood pressure or plasma biomarkers.

Dark chocolate are made of cocoa beans which give it its bittersweet taste. The natural compounds in cocoa beans are exceptionally rich in flavonoids which are natural antioxidants thought to help maintain cardiovascular health. Flavonoids help the body process nitric oxide, a compound which causes blood vessels to relax, facilitating healthy blood blow, reducing the risk of blood clots and clogging of arteries.

When buying chocolate, be choosy since not all chocolates are created equal. Natural flavonoids present in cocoa beans are mostly destroyed by processing depleting them of their natural goodness. Check the labels and look for rich, dark chocolate that are high in cocoa content or at least 70 percent cocoa solids (cocoa mass). Not milk or white chocolate but the dark, rich chocolate.

Research on the potential health benefits of chocolate appears to be very promising, however larger long-term trials are still needful before we can truly determine the impact of chocolate consumption on cardiovascular health. Chocolates often contain other ingredients, such as saturated fats, that more than outbalance the antioxidant benefits to be gained from cocoa. The best bet for heart health is still a daily consumption of balanced diet with lots of fruits and vegetables, engaging in regular physical activity and minimizing stress. However, every now and then, feel free to treat yourself to a guilt-free piece of rich, dark chocolate.