C-reactive protein reflects the presence and intensity of inflammation in the body. Inflammation (swelling) of the arteries is a risk factor for cardiovascular disease. Inflammation draws in other cellular components that build up in the artery wall. This build-up eventually contributes to narrow rigid arteries.
An Italian based study reported in the October 2008 issue of the Journal of Nutrition noted that consuming moderate amounts of dark chocolate can significantly reduce levels of C-reactive protein (CRP).
The lowering of CRP in study participants corresponded to a shift from medium risk of cardiovascular disease to low risk. On average there was a 17% risk reduction observed.
Participants who consumed 1 serving (20g) of dark chocolate every three days had CRP concentrations significantly lower than those who did not consume any or . . . had larger amounts of chocolate. If you eat to much . . . the protection effect tends to disappear.
Extra Dark Chocolate with 70% and 85% cocoa has higher cardioprotective & antioxidant benefits.
So Indulge. . . a little.
Source:
Regular Consumption of Dark Chocolate Is Associated with Low Serum Concentrations of C-Reactive Protein in a Healthy Italian Population
Romina di Giuseppe3, Augusto Di Castelnuovo
J. Nutr. 2008 Oct; 138:1939-1945
Cocoa Antioxidants and Cardiovascular Health.
Keen CL
Am J Clin Nutr. 2005 Jan; 81:2985-303S
Comments