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Cocoa compound linked to some cardiovascular biomarker improvements

To the tantalizing delight of chocolate lovers everywhere, a number of recent studies employing various methods have suggested that compounds in cocoa called flavanols could benefit cardiovascular health. Now a systematic review and meta-analysis of 19 randomized controlled trials (RCTs) of cocoa consumption reveals some further pieces of supporting evidence.
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(Brown University) A new review of 19 randomized clinical trials finds that consumption of cocoa, and therefore compounds called flavanols, may improve some biomarkers related to lipids and insulin resistance.


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