'Studies link chocolate consumption to reduced stroke and death risk; Antioxidant in tea, cocoa, and dark chocolate guards brains of stroke-stricken mice.'
This effect is attributed in part to their anti-clotting powers and ability to increase production of nitric oxide, which helps keep arteries relaxed and open.
The only common foods high in flavanols are green tea, white tea, cocoa, and dark chocolate.'
Now, a review of the existing epidemiological (health-and-diet) evidence suggests that habitual enjoyment of tea, cocoa, or dark chocolate may help people avoid stroke.
And a study in mice shows that the key flavanol antioxidant in tea and cocoa can reduce stroke-induced brain damage after the fact.'
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