A new in vitro study finds that eating chocolate may reduce the chance of heart disease by helping arteries remain unclogged. The laboratory study, conducted by Mars, Inc. and the University of California Davis, found that cocoa contains flavonoids that act as antioxidants and can help prevent plaque from sticking to artery walls. The findings were presented at the American Chemical Society's national meeting in Anaheim. The report went further than previous studies by identifying particular flavonoids found in chocolate that inhibit the oxidation of so-called bad cholesterol. That oxidation is believed to be a key event leading to the build-up of plaque on arterial walls, which can lead to blockage and potentially, a heart attack.
Flavonoids are chemicals that occur naturally in many foods, including wine.
Previous studies have indicated that moderate wine drinking leads to a lower risk of heart disease and stroke. K Fl gstad . Visit the Sales and advertising .for advertisement information.