Foods rich in cocoa -- yes, that means chocolate-- appear to reduce blood pressure, but drinking black and green tea may not, says a study. A drop in blood pressure was observed among participants who consumed cocoa for at least two weeks, and this was the same result that occurred in patients that took prescription drugs to control high blood pressure. Cocoa has a chemical called procyanid that appears to be more active in cocoa than tea. Although this is good news for chocolate lovers, scientists warn not to go overboard eating fatty desserts.
The fall in blood pressure credited to cocoa could be expected to reduce the risk of strokes and heart attacks by 10-20 percent, the report said.