1. Studies revealed that cocoa flavanols can boost nitric oxide production, leading to improved blood flow and vasodilation. This can help to lower blood pressure, particularly in individuals with hypertension.

2. Additionally, cocoa flavanols can enhance cognitive function, including improved attention, memory, and processing speed.

3. Cocoa flavanols act like anti-inflammatory agents by preventing the production of inflammatory cytokines, such as TNF-α and IL-6. This may contribute to the protective effects of cocoa on cardiovascular health and other chronic diseases.

4. Cocoa is a rich source of flavonoids, which are powerful antioxidants that can protect cells from oxidative damage.

5. Studies have shown that cocoa flavanols can improve insulin sensitivity and glucose metabolism, particularly in individuals with insulin resistance or type 2 diabetes.

Reference:

Cocoa and Chocolate in Human Health and Disease PMCID: PMC4696435  PMID:21470061