Twenty-one healthy subjects ate either a bar (1.6 ounces) of the flavonol-rich (259 mg of chocolate flavonols) or a flavonol-poor chocolate product each day for two weeks. Researchers measured the level of flavonols in participants’ blood, and found that the chocolate flavonols in the flavonol-rich chocolate were absorbed into the blood stream. They also measured blood vessel dilation or elasticity in response to an increase in blood flow.

Principal investigator Mary B. Engler, PhD, RN, professor of physiological nursing, and her research team found that those who consumed the flavonol-rich DOVE® Dark chocolate exhibited increased blood vessel dilation two hours after eating the chocolate. Blood vessel dilation is believed to be an important indicator of healthy blood vessel function and a healthy cardiovascular system.

“This is consistent with previous research suggesting that certain chocolates do contain enough flavonols to support cardiovascular health,” said Marguerite Engler.

Flavonols are a sub-class of flavonoids found naturally in a variety of plant-based foods, including certain cocoas, chocolates and red wine. Decades of studies suggest that flaoanols may have a host of potentially beneficial health effects.

“As health professionals, we are very excited to find that a food consumers can enjoy eating in moderation may have measurable benefits on health,” said Carl L. Keen, PhD, professor and chair, Department of Nutrition, professor, Department of Internal Medicine, University of California at Davis, who also presented research at the American Heart Association session. “We’ve hypothesized that chocolate, if processed properly, could contain enough flavonols to have a beneficial effect on heart health. The study from UCSF further reinforces this hypothesis.”