Disease Prevention and Risk Reduction
A 2009 review of the health effects of dark chocolate was published in the Journal of Thrombosis and Thrombolysis. The most important compounds in dark chocolate are flavonols, which, as antioxidants, have been shown to reduce the oxidation of LDL cholesterol, a contributing factor in heart disease. Studies have shown that flavonols can lower blood pressure, improve blood flow, and reduce blood clotting.
Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.