The non-fat cocoa solids in cocoa beans are rich in antioxidant substances, including polyphenols, flavanols, anthocyanins and catechins, as well as organic acids, theobromine, caffeine and other components. 

※ Lower blood pressure: The flavanols in dark chocolate can stimulate the arterial endothelial cells, generate nitric oxide, promote arterial relaxation, reduce blood flow resistance, and then lower blood pressure.

※Increase good cholesterol: The study found that supplementing 22g of cocoa powder and 16g of pure dark chocolate every day to 23 subjects was helpful to significantly reduce the oxidized LDL cholesterol in the body. For people with high cholesterol, there is also an increase in high-density lipoprotein, which helps to reduce the risk of hardening of the arteries and stenosis of the vessel wall.

※ Skin health: flavanols can prevent sun damage, improve skin blood flow, and increase skin cell tightness.

※ Reduced risk of heart disease: Studies have found that people who eat dark chocolate more than 5 times a week have a 57% lower risk of heart disease than people who do not eat chocolate.

Daily supplementation of 20g of dark chocolate with a purity of more than 90% can maintain the elasticity and adaptability of the left ventricle and brachial artery.

In addition, supplementing 30g of dark chocolate with a purity of more than 58% every day can improve the mood by adjusting the intestinal flora ecology and changing the secretion of neurotransmitters in the brain.

(From: "Dark chocolate can reduce heart disease rate by 57%! Nutritionist points out the key 2 elements" article)