Benefits of cocoa for hypertension

The cacao, an incredible ingredient that originated in Mexico and Mesoamerica, is known for its many health benefits, for giving us a lot of energy, and also for being one of the most valuable foods for pre-Hispanic peoples. Although today’s commercial chocolates use very low amounts of cacao, there are more and more products made with a good amount of high-quality cacao, such as unsweetened cocoa powder and nibs, so there is no excuse not to enjoy this delicacy in a healthy way. At kiwilimón, we care about your health, which is why we are discussing the latest scientific discovery related to cacao and its possible benefits for patients with hypertension. You can also read: Hypertension: Learn all about the DASH Diet What is cacao?Cacao is a delicacy of the gods, as it allows us to prepare all kinds of sweets, drinks, and even savory dishes like mole, but how much do you know about this delight? According to the Ministry of Agriculture, cacao is a tropical seed that grows in tropical forests. It is worth mentioning that although it is currently produced in various countries, Mexico was the first country to cultivate cacao thousands of years ago: “it is believed that the Olmec civilization, between 1500 and 400 BC, was the first to discover the taste of cacao and to begin cultivating it in our country.”What is hypertension?According to the IMSS, hypertension is a chronic disease characterized by an increase in “the pressure with which the heart pumps blood into the arteries, so that it circulates throughout the body.” The institute states that “overweight and obesity can increase blood pressure, making it difficult for blood to flow through the body.” It is important to know that most people are unaware that they have hypertension, so it is crucial to monitor your blood pressure levels to detect any abnormalities. However, the IMSS points out that in some cases, patients present the following symptoms:Intense headacheDizzinessTinnitusSeeing spotsBlurred visionChest and/or lower back painSwollen anklesIf you experience any discomfort or if your family members suffer from hypertension, do not hesitate to consult a specialist. You can also read: 8 delicious recipes for hypertensive patientsDoes cacao help control hypertension?A few days ago, Surrey University, one of the most prestigious in England, published a highly relevant study for patients with hypertension, as researchers suggest that a substance found in cacao may help lower blood pressure. In a press release, the English institution explains that it has previously been shown that “cacao flavanols reduce blood pressure and arterial stiffness in the same way as hypertension medications. However, how effective flavanols are at reducing pressure in everyday life was still a mystery, as previous studies had been conducted in very controlled experimental environments.” The importance of this new research lies in the concern that cacao as a treatment for high blood pressure “could pose a health risk by lowering pressure levels when they are not elevated, laying the groundwork for its potential use in medical practice.” It is noteworthy that this is the first study of its kind, in which experts and researchers set out to analyze cacao flavanols and whether they have benefits in lowering blood pressure and arterial stiffness in the general population, not just in volunteers participating in clinical studies. You can also read: Spices and herbs can help lower blood pressureProfessor Christian Heiss commented that “high blood pressure and arterial stiffness increase the risk of heart disease and strokes, so it is crucial that we investigate innovative ways to treat these conditions.” During the research, one group of volunteers consumed cacao flavanols, while others consumed a placebo. Subsequently, various studies were conducted and their pressure levels were monitored. Researchers found that “blood pressure and arterial stiffness had decreased in participants only if the levels were high and that there were no notable effects when pressure was low in the mornings.” Additionally, scientists identified that the positive effects appeared about 8 hours after consuming cacao, which could be due to “how bacteria in the gut metabolize cacao flavanols.” Professor Heiss added that “the positive impact of cacao flavanols on our cardiovascular system, particularly on blood vessel function and blood pressure, is undeniable” and explained that “doctors are concerned that medications may lower blood pressure too much on certain days,” but the good news is that the findings from his team are excellent news for patients with hypertension, as “cacao flavanols only lower blood pressure levels if they are elevated.”