Emerging research suggests that cocoa flavanols may exert protective effects against stroke. This includes the recent COSMOS study from Harvard Medical School showing a 25% reduction in the number of strokes among participants consistently consuming 500mg of cocoa flavanols, daily. The COSMOS study also showed a similar reduction in all major cardiovascular events.
Stroke, a leading cause of disability and mortality, occurs when blood flow to the brain is disrupted, leading to brain cell damage. Ischemic strokes, the most common type, result from a blockage or clot in a blood vessel supplying the brain.
Cocoa flavanols support stroke prevention through several mechanisms, including:
- Improving Cerebral Blood Flow: Cocoa flavanols enhance the function of blood vessels, promoting better blood flow and reducing the risk of blood clots. In fact, a study by Harvard researchers found that 900mg of cocoa flavanols daily improved cerebral blood flow by 10% versus placebo.
- Lowering Blood Pressure: High blood pressure is a significant risk factor for stroke. Studies indicate that cocoa flavanols help lower blood pressure by improving the elasticity of blood vessels.
- Reducing Inflammation: Chronic inflammation is associated with an increased risk of cardiovascular diseases, including stroke. Cocoa flavanols possess anti-inflammatory properties that may help mitigate inflammation.
While ongoing research will help fully characterize the benefits of flavanols on stroke prevention, existing evidence suggests that daily cocoa flavanol consumption is a promising (and delicious!) strategy for maintaining vascular health.