Eat dark chocolate Easter eggs this Sunday because dark chocolate can improve your health say researchers at the University of Dundee.
Studies have found that dark chocolate can prevent blood clotting - minimising the risk of strokes. However, the benefits are not contained in milk or white chocolate.
Dr Gwen Kennedy in the University of Dundee's Department of Medicine gave 100 grams of either white, milk or dark chocolate to volunteers. She then tested their blood and found that the dark chocolate had reduced the stickiness of blood platelets by 50% in some cases and 24% in others. This result reduces the risk of Stroke and Deep Vein Thrombosis.
"The message this Easter is to go for dark chocolate eggs," said Dr Kennedy. "We think it could be a way of preventing thromboembolic disease.
Researchers believe it is the high levels of flavonoids in the cocoa, used to make chocolate, which account for the change in platelet function. Flavonoids are a unique concentration of potent antioxidant chemicals which prevent cell damage and have powerful disease fighting properties.
This research is part of The Institute for Cardiovascular Research (TICR) at the University of Dundee. TICR brings together heart experts from all over the University to share expertise and find clinical solutions to heart disease.
Contact Dr Margaret McLaren 01382 632440
By Jenny Marra, Head of Press 01382 344910 j.m.marra@dundee.ac.uk